Soak your oats overnight to help speed up your morning routine, while still being able to enjoy a nutritious and hearty breakfast!
The hardest thing for me in the morning is preparing my breakfast to take to work. I like to wake up as late as possible, because let’s be honest, who doesn’t!? But, that means that I am rushing like a mad woman in the morning trying to feed my dog, pack my bag and make my breakfast and coffee. Even though I know I should be doing all this the night before, but that rarely happens.
That’s where soaking your oats overnight becomes a huge lifesaver in the morning. Instead of your traditional hot oatmeal, overnight oats are eaten cold and more like eating a hearty bowl of cereal.
Oats are full of nutrients and benefits. They are gluten-free, loaded with vitamins and minerals, and help keep you fuller longer.
This recipe can be easily doubled and tripled. Prepare it on Sunday night and you have all your breakfasts ready to go for the week!
Here’s my recipe for Overnight Oats! I like to add my fruit to them in the morning before I pack up my container for work.
1/2 cup guten-free oats
1.5 cup nut milk or dairy-free milk alternative of choice
1/4 tsp cinnamon
1 tbsp chia seeds
3 tbsp hemp seeds
Pinch of salt
1-2 tsp of sweeter of choice (I like to use maple syrup)
Optional add ins:
1.5 tbsp oat bran
1 tsp maca powder
- In a plastic container or mason jar, combine all the dry ingredients and mix until combined.
- Add the milk in and combine with the dry oat mixture. Cover and refrigerate overnight.
- You can add your berries in then too however they will get a bit mushy. I like to add my fruit in the morning.
Good morning everyone! On the 3rd day of my March detox and deicded to make my usual favourite healthy pancake recipe for breakfast but subbed the eggs for flax eggs… and they are AMAZING! Loaded with extra fibre and completely made from plant based ingredients.
Check out the recipe below
Banana Oatmeal Pancakes
WHAT YOU NEED
2 small bananas, mashed
2 tablespoons coconut oil, melted
1/2 cup almond milk (sometimes more depending on thickness of batter)
2 eggs or 2 tablespoon flax meal + 5 tbsp water (let sit to thicken up)
1 cup oat flour (I take 1 cup oats and blend)
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
WHAT TO DO
1. In a small mixing bowl, stir together the mashed bananas, coconut oil and almond milk. Beat in the eggs or flax eggs.
2. In a medium bowl, whisk together the oat flour, baking soda, salt and cinnamon.
3. Form a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until the dry ingredients are thoroughly moistened.
4. Heat a non-stick pan over medium-low heat. Lightly oil the surface with coconut oil or cooking spray.
5. Once the surface of the pan is hot enough pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake. I like to cover with a lid for extra fluffy cakes.
6. Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or until golden brown on both sides.
7. Serve the pancakes immediately or keep warm in a 200 F oven until serving.
Today was an off day. I had my whole day planned out – workout, work, errands to run, etc. I’ve been having a lot of trouble sleeping lately, just constantly thinking about what I have to do in the day and decided to start off slower this morning.
We set so many restrictions and so many rules for ourselves, but forget how important it is to just take a second to listen to our bodies and how we feel. So I listened to my body and cooked up some super creamy steel cut oats with cherries and almonds. Perfect on a morning like this when I’m not feeling my best and need some comforting food. Hope everyone has a great and more productive day than I’ve had so far!
Check out the recipe below.
CREAMY STEEL CUT OATS WITH CHERRIES AND ALMONDS
Serves 2 to 3
WHAT YOU NEED
1/4 cup dried sour cherries
1 cup unsweetened almond milk
1/2 cup water
1/2 cup steel cut oats
1 tsp ground cinnamon
1/2 tsp salt
1 tbsp maple syrup, plus more for drizzling
1/8 cup sliced almonds, plus more for topping
WHAT TO DO
1. In a small bowl, cover the dried sour cherries with warm water and let stand for about 15 minutes, until softened and plumped. Drain the cherries and discard the water.
2. Meanwhile, in a medium sauce pan, combine almond milk and water and bring to a boil. Stir in the oats, cinnamon and salt. Cover and cook over low heat, stirring occasional for about 20 minutes. Oats should be al dente and creamy. Add more water if needed.
3. Stir in the cherries , maple syrup and almonds. Serve with more cherrie, almonds and syrup.
4. Enjoy right away or refrigerate for up to 2 days! Reheat gently with more milk or water to loosen it up.
Weekend brunch is my FAVE thing. French toast is always a staple and with added collagen how can you say no!? Collagen has been an amazing additional to my daily routine and I add it in anywhere I can! Check out the recipe for this gluten-free Collagen French Toast below 👇🏼
WHAT YOU NEED
2 pieces of gluten-free bread (I used @alternativeinewa)
1 egg, beaten
2 tbsp unsweetened almond milk (I used @califiafarms)
1 tbsp ground flax seed
1 scoop @vitalproteins Collagen Peptides
1/4 tsp cinnamon
Pinch of salt
Coconut oil to cook
WHAT TO DO
1. Whisk together egg, milk, flax seeds, collagen, cinnamon and salt in a wide bowl.
2. Heat up your frying pan. Place slice of bread in he bowl and cover with the eggs entirely.
3. Spray pan with coconut oil and place bead down flat to cook over medium heat. Cook on each side for 3-4 minutes until golden brown.
4. Top with fruit and syrup!
A warm and savoury breakfast bowl packed full with health benefits and taste!
I am a huge sucker for bowls and love any meal in bowl format. Even though this is a breakfast bowl, you can eat it for any meal! The great thing about bowls, is that the ingredients can be prepped ahead of time. So you can simplify your meals!
Just roast a bunch of sweet potatoes, sauté your kale and make a quick honey dijon dressing. Everything can be stored in the fridge and prepped when you are ready to eat. Fry up and egg or two, and slice up an avocado… you’re good to go!
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Check out the full recipe for my Sweet Potato and Kale Breakfast Bowl below!
Sweet Potato and Kale Breakfast Bowl
1 large sweet potato, cut into cubes
1 bunch of kale, stems removed and sliced thinly
1/2-1 cup broccoli
Optional toppings: bell peppers, pumpkin seeds, sunflower seeds, sesame seeds
1 tbsp Dijon mustard
2 tbsp apple cider vinegar
2 tsp honey
2 tbsp olive oil
salt and pepper, to taste
- Roast the sweet potatoes and broccoli: Preheat oven to 400 F. Place cubed sweet potatoes in a single layer on a baking sheet, drizzle with olive oil and sprinkle with salt & pepper. Bake for 25-30 minutes, flipping halfway. At the halfway mark, put broccoli in single layer on same sheet or a different one, drizzle with olive oil and sprinkle with salt & pepper. Cook for the remaining time.
- In a large bowl, mix together the salad dressing ingredients. You can either massage the kale in this mixture. Or, I like to sautéed my kale in a saucepan with olive oil for about 2-3 minutes, until wilted and soft.
- Cook eggs however you like them – my favourite way is either soft boiled or poached.
- Divide the kale, sweet potatoes and broccoli between two bowls. Add egg on top. Slice avocado and add on top as well. Top with your choice of seeds and a little more dressing, if desired.