Tag Archives: Oats

Breakfast Gluten-Free Vegan

Carrot Cake Granola

I can’t believe this week is finally here! It’s our wedding week! Travis and I have been engaged for about one year and a half, and after so many months of wedding planning and thinking about our special day, we are both thrilled that it’s here.

We are getting married in Boston (where I grew up) on the Sunday of Labor Day weekend, and flying from Boston to Greece for our honeymoon a few days later. If you’ve been to Greece and have any recommendations with us, be sure to let me know! I know the next week is going to be a whirlwind, and I am going to do my best to soak it all up.

If you love carrot cake, then you're going to love this healthy Carrot Cake Granola! It's gluten-free, vegan, and packed with delicious carrot cake flavor. Eat it with yogurt, milk, or just on its own! ll www.littlechefbigappetite.com

Now back to our regularly scheduled programming…food!

I’ve been on a major granola kick recently. After months of regularly making my favorite Cardamom Granola, I decided to change things up a bit. For this new granola recipe I wanted to make something reminiscent of my all-time favorite dessert: carrot cake.

If you love carrot cake, then you're going to love this healthy Carrot Cake Granola! It's gluten-free, vegan, and packed with delicious carrot cake flavor. Eat it with yogurt, milk, or just on its own! ll www.littlechefbigappetite.com

This granola has all of the essential elements of a good carrot cake (minus the frosting, of course!). It’s packed with freshly grated carrots, walnuts, pecans, cinnamon, nutmeg, and ginger. It’s also an ideal recipe for anyone with dietary restrictions because it’s dairy-free, gluten-free, and soy-free.

If you love carrot cake, then you're going to love this healthy Carrot Cake Granola! It's gluten-free, vegan, and packed with delicious carrot cake flavor. Eat it with yogurt, milk, or just on its own! ll www.littlechefbigappetite.com

If you love carrot cake like I do, then I know you’re going to love this carrot cake granola. Serve it on top of yogurt, with milk, or just snack on it right out of the container!

 

Carrot Cake Granola
 
Prep time
Cook time
Total time
 
Serves: 3 cups
Ingredients
  • 1.5 cups old-fashioned rolled oats
  • ½ cup grated carrots
  • ½ cup unsalted pecans, chopped
  • ½ cup unsalted walnuts, chopped
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • pinch of ground cloves (optional)
  • ⅛ cup maple syrup
  • ⅛ cup melted coconut oil
  • ½ teaspoon vanilla extract
  • ½ cup raisins
Instructions
  1. Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl combine the rolled oats, grated carrots, pecans, walnuts, cinnamon, salt, ginger, nutmeg and cloves (optional). In a separate small bowl mix together the maple syrup, coconut oil, and vanilla extract. Pour the maple syrup mixture into the bowl with the oats and carrots, and toss until well combined.
  3. Spread the mixture out evenly on the lined baking sheet and bake for 25 minutes, rotating the pan and stirring the granola halfway through the baking time. Remove the pan from the oven and allow to cool until the granola reaches room temperature. Then add raisins and toss to combine. Store the granola in a sealed container for up to 2 weeks.
 

If you love carrot cake, then you're going to love this healthy Carrot Cake Granola! It's gluten-free, vegan, and packed with delicious carrot cake flavor. Eat it with yogurt, milk, or just on its own! ll www.littlechefbigappetite.com

Eats Lately

{WIAW} What I Ate Wednesday – March 2016

Hello! We made it to Wednesday already! This week is flyyyyying by for me.

My friend, Meredith, was here visiting us all weekend and she just left yesterday morning. So since I last checked in with you guys, my days have been jam-packed with Los Angeles sightseeing and lots of eating!

I haven’t done a What I Ate Wednesday post in a long time, so I thought I’d bring it back today.

Now without further ado, here’s everything I ate yesterday:

 

Breakfast

My morning started off bright and early with breakfast and coffee at 7AM. I had my favorite protein pancakes (I know, you guys are SHOCKED!!).

To be perfectly honest, I hadn’t had these babies all week. I’ve been on an egg and avocado toast kick recently, but this morning I was craving something sweeter and these pancakes hit the spot like always.

{WIAW} What I Ate Wednesday - March 2016 l www.littlechefbigappetite.com

Lunch

I usually have a mid-morning snack, but I didn’t have time for the gym this morning, so I guess my body wasn’t craving as much fuel as usual.

I worked like crazy throughout the morning and broke for lunch around noon. Luckily, I was at M Cafe (one of the restaurants I work for), so I got to dive into this bowl of DELICIOUSNESS.

This Thai Coconut Curry Bowl is one of my favorite items on the M Cafe menu and my belly is always so, so happy after I eat it. The bowl is packed with heirloom brown rice, seasonal vegetables, king salmon, cashews, and an insanely delicious coconut curry broth. #YUM!

{WIAW} What I Ate Wednesday - March 2016 l www.littlechefbigappetite.com

Afternoon Snack

My stomach starting growling around 4PM, so I grabbed a smoothie with SunWarrior protein powder from the restaurant. It was the perfect protein-packed snack to hold me over until dinner.

{WIAW} What I Ate Wednesday - March 2016 l www.littlechefbigappetite.com

Dinner

Dinner last night was one of the best meals Trav and I have cooked at home in a long time. Two of the recipes we’d made before, but for some reason we both agreed that everything tasted EXTRA good last night.

Travis grilled my Cilantro and Garam Masala Chicken Kebabs, while I worked on the spiced roasted carrots and roasted fingerling potatoes. We picked up both the purple carrots and fingerling potatoes from the Santa Monica farmer’s market this past Saturday, so perhaps that’s why everything tasted so fresh and delicious.

{WIAW} What I Ate Wednesday - March 2016 l www.littlechefbigappetite.com

This picture definitely doesn’t do our meal justice (I know those purple carrots look less than appetizing), but just trust me that it was great.

Damn you terrible dinner lighting!

I may have also split a cookie with Travis after dinner, but I inhaled it so fast that I forgot to snap a photo 😉

 

What was one thing you ate yesterday? Do you typically have 3 meals or multiple small meal throughout the day?

Cookies Gluten-Free

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins

Is this the longest cookie name ever?

I really couldn’t shorten it – these cookies have ALL THE INGREDIENTS.

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins Recipe

If you follow me on Instagram, you might have seen a few photos of these cookies over the weekend.

I hadn’t made a new cookie recipe in awhile, because I usually just stick to our two favorites: my amazing Whole Wheat Dark Chocolate Chips Cookies and these Gluten-Free Almond Butter Cookies.

But this weekend, Travis was begging for cookies (rare!, so I jumped on it) and I was feeling creative.

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins Recipe

After a bit of experimenting in the kitchen, I came up with these bad boys. Like all LCBA recipes, I aimed to make these healthier than a traditional cookie by reducing the amount of butter and added sugar. But don’t worry – they still get plenty of flavor from the peanut butter and sweetness from the chocolate chips and raisins.

And a side note, I know you might be thinking, “Chocolate chips and raisins in the same cookie?”

Just trust me on this one, would’ya?

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins Recipe

To guarantee these cookies are gluten-free, make sure your rolled oats are certified GF (some are not).

Next time, I may change these up a bit: dark chocolate or milk chocolate chips instead of semi-sweet or golden raisins in place of regular.

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins Recipe

Serve these cookies with a cold glass of milk and happy dunking, friends!

 

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins
 
Prep time
Cook time
Total time
 
Serves: 2 dozen
Ingredients
  • ¼ cup (1/2 stick) unsalted butter, melted
  • ½ cup natural peanut butter (smooth or crunchy)
  • ½ cup packed brown sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • ¾ teaspoon cinnamon
  • ½ teaspoon baking soda
  • 1.5 cups gluten-free rolled oats
  • ⅓ cup + 1 Tablespoon semi-sweet chocolate chips
  • ¼ cup raisins
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl combine the butter, peanut butter and brown sugar. Beat until creamy. Add the egg, vanilla, cinnamon, and baking soda. Mix well.
  3. Stir in the rolled oats, chocolate chips and raisins.
  4. Drop by the teaspoon onto the lined baking sheet, placing the cookies about 1.5 inches apart. Bake for 10 minutes, until the edges begin to brown. Remove from the oven and allow to cool on the baking sheet for 1 minute. Use a spatula to remove the cookies from the sheet and place on a wire cooling rack to cool completely.
Notes
* Cookies are best eaten the same day.
 

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins ll www.littlechefbigappetite.com

Snacks Vegan

No-Bake Nut and Oat Granola Bars

Where did June go!? Is it me, or did it just fly by? We were so busy all month with our trip to Chicago, friends’ events and a recent visit to New Jersey. I feel like I’ve hardly had any time to pop-in and say hi to you guys.

No-Bake Nut and Oat Granola Bars Recipe

I thoroughly enjoyed being home for three days over 4th of July weekend. June’s schedule left me very little time for recipe development, so I was excited to have a few extra hours to spend in the kitchen. I have a backlog of recipes I’ve been meaning to try this summer.

No-Bake Nut and Oat Granola Bars Recipe

On Sunday we had exactly zero plans (yay!), so I spent the afternoon trying three new recipes. These No-Bake Nut and Oat Granola Bars were one of them. I am usually wary of no-bake recipes because the texture can often be pretty funky. But, these bars were GREAT! All you have to do is press the mixture into a baking dish, place the dish into the freezer for a couple hours, slice, and enjoy! Easy peasy. Freezing is key – otherwise if you try to slice them, they’ll just fall apart into a crumbly mess.

These No Bake Nut and Oat Granola Bars couldn't be easier! They're the perfect portable snack or breakfast when you're on the go! ll www.littlechefbigappetite.com

I absolutely loved the flavor of these granola bars. They’re packed with fiber (oats and dried fruit!) and healthy fats (nuts and chia seeds!), making them a healthy and delicious mid-day snack. Plus, they’re gluten-free, dairy-free, egg-free, and refined-sugar free! So you can definitely make them for your friend who has ALL the food allergies…you know who I am talking about ;-)!

These No Bake Nut and Oat Granola Bars couldn't be easier! They're the perfect portable snack or breakfast when you're on the go! ll www.littlechefbigappetite.com

The recipe makes 10-12 bars. If you’re only making them for yourself, you can cut the recipe in half OR place half the sliced bars in the freezer until you’re ready to eat them.

 

No-Bake Nut and Oat Granola Bars
 
Prep time
Total time
 
Serves: 10-12
Ingredients
  • 1 cup dates
  • ¾ cup almonds, toasted
  • ¼ cup pecans, toasted
  • 1.5 cups gluten-free rolled oats
  • 1.5 Tablespoons chia seeds
  • pinch sea salt
  • ½ teaspoon cinnamon
  • ½ cup raisins or dried cranberries
  • ¼ cup almond butter
  • ¾ teaspoon vanilla extract
Instructions
  1. Line an 8x11 or 9x9 baking dish with parchment paper or spray with cooking spray.
  2. In a small bowl, soak the dates in water for 15 minutes.
  3. Place the almonds and pecans in the bowl of a food processor. Pulse until roughly chopped, about 15 seconds. Make sure not to process the nuts too fine - you still want chunks. Combine the almonds and pecans in a large bowl with the oats, chia seeds, salt, and cinnamon. Stir to combine. Stir in the raisins.
  4. Drain the dates, reserving a few Tablespoons of the water. Place the dates in the food processor with the almond butter and vanilla. Process until smooth, adding one Tablespoon of reserved water as needed. Add the date mixture to the nut and oat mixture. Stir well - you may need to use your hands to thoroughly combine.
  5. Spread the mixture into the greased baking dish, using the back of a rubber spatula to press the mixture completely flat. Cover and place the dish in the freezer for 1.5-2 hours until hard. Remove from the freezer and using a sharp knife, slice into 10-12 bars. Wrap individual bars in saran wrap. Store in fridge or freezer until ready to eat.
 

These No Bake Nut and Oat Granola Bars couldn't be easier! They're the perfect portable snack or breakfast when you're on the go! ll www.littlechefbigappetite.com

Appetizer Gluten-Free Snacks Vegan

Peanut Butter Trail Mix Bites

As promised, I am sharing a DELICIOUS snack recipe with you guys today. Peanut Butter Trail Mix Bites!

Peanut Butter Trail Mix Bites Recipe

I whipped up these Bites last week and devoured them all within just a few days. Whoops!

Peanut Butter Trail Mix Bites Recipe

They are super easy to make and I bet you have most of the ingredients in your pantry already. Even if you don’t, no worries! This recipe is extremely customizable. Feel free to substitute dried cranberries for raisins, change up the variety of nuts, sub semi-sweet chocolate for dark, make it your own! This recipe is gluten-free and if you want to make it vegan, just use maple syrup instead of honey.

Peanut Butter Trail Mix Bites Recipe

Make sure you follow the ratios in the recipe, though, or else your bites won’t hold together. You need the correct amounts of wet and dry ingredients or else you’ll end up with Peanut Butter Trail Mix mush, and nobody wants that!

Peanut Butter Trail Mix Bites Recipe

Hope you love these trail mix bites as much as I do! Peanut Butter lovers, this one has your name ALLLLLL over it!

 

Peanut Butter Trail Mix Bites Recipe
 
Prep time
Cook time
Total time
 
Serves: 14-16 bites
Ingredients
  • ⅓ cups unsalted almonds*
  • ⅓ cup unsalted cashews*
  • 1 Tablespoon flax seeds
  • ¾ cup rolled oats
  • ¼ cup dates, chopped
  • ⅛ cups raisins
  • 2 Tablespoons dark chocolate, chopped
  • 1 teaspoon stevia
  • 2-3 Tablespoons honey (to taste)
  • 1 teaspoon vanilla extract
  • ⅓ cup peanut butter*, melted
  • salt, to taste
Instructions
  1. In a food processor grind the almonds, cashews, and flax seeds for about 15 seconds or until there are still some chunks of nuts. DO NOT grind to sand-like texture. Remove the nuts from the food processor and place in a large bowl with the oats, dates, raisins, dark chocolate, and stevia. Stir well.
  2. In a small bowl combine the honey (start with 2T and adjust to desired sweetness), vanilla, and peanut butter. Pour the peanut butter mixture over the nut and oat mixture and stir well. Taste mixture and add a pinch of salt if desired. Line a baking sheet or large plate with parchment paper. Using wet hands, roll the mixture into 14-16 balls, slightly smaller than the size of a golf ball. Make sure to pack the mixture tightly. Place the baking sheet in the fridge for at least one hour to harden, then enjoy.
  3. Trail Mix Bites should last in the fridge for 10 days.
Notes
*If using salted nuts and/or peanut butter, I do not recommend adding salt at the end.
 

Breakfast

How to Make Steel Cut Overnight Oats

I love steel cut oats because they tend to fill me up better than regular rolled oats. The only problem is that they take at least 20 minutes to cook, which isn’t ideal on a weekday when you’re trying to get out the door in time for work. But did you know that you can actually cook steel cut oats overnight, so that they are ready for you in the morning?? I didn’t until recently!

After trying a couple of methods from blogs and sites around the web, I believe that the method below works the best. This recipe makes one serving of oats, but feel free to double, triple, or even quadruple it because these oats keep well in the fridge for one week.

All you need is 1/4 cup of dried steel cut oats, one cup of filtered water, a pinch of salt, and a small pot with a lid.

Steelcut Overnight Oats Recipe

Place one cup of filtered water into the pot with a pinch of salt and bring the water to a boil.

Steelcut Overnight Oats Recipe

Once boiling, add the 1/4 cup of oats. Give it a quick stir so that the oats are covered by the water. Set a timer for ONE MINUTE.

Steelcut Overnight Oats

After one minute, TURN OFF the heat and place a lid over the pot. YOU’RE DONE! Leave the pot on the stove and let it work it’s magic!

Steelcut Overnight Oats Recipe

When you wake up in the morning, your oats will be fully cooked as shown below.

Steelcut Overnight Oats Recipe

Reheat the oatmeal by placing the pot on low heat on the stove for a few minutes (stirring every 30 seconds). Alternatively, you can pour the cooked oats into a microwave-safe bowl and microwaving on high for 2 minutes.

Serve the oatmeal with your toppings of choice. I love adding peanut butter, banana, and cinnamon. Sometimes I also add 1/2 scoop of protein powder if I want a little extra something to hold me over.

Steelcut Overnight Oats Recipe

Voila! How easy was that?

Have you ever cooked steel cut oats overnight? What is your favorite way to eat oatmeal?

 

 

Gluten-Free Snacks

Nut Butter Protein Bites

When I tell people that I work out at 5AM every morning before work, they usually tell me that I’m nuts. While that may be partially true, I’ve found that it really works with my schedule and I love the feeling of having my workout completed before most people are even waking up!

I won’t lie, it definitely took me a few weeks to make it a habit and find the perfect routine. My biggest tip for anyone who is daring to join the 5AM Workout Club is to prepare everything the night before. For me this means laying out my gym clothes, headphones, watch, and water bottle. Heck, I even unlace my sneakers! That way I can just get up and GO and there is very little time for me to make an excuse to go back to bed. Trust me, the longer you spend trying to find your socks and sports bra in the wee hours of the morning, the more time there is to convince yourself that your bed looks way more inviting.

When I first started this routine I worked out on an empty stomach. I was never hungry as soon as I woke up, so I would just eat after my workout. I started experimenting with eating a little something before I got to the gym and I found it made a big difference – much more than I thought it would. Even half a banana or one of these delicious nut butter protein bites makes me feel a little bit better and provides me with enough energy to complete a great workout.

Nut Butter Protein Bites Recipe

I started experimenting with protein bites because I didn’t want to eat an entire bar before my workout. I’ve played around with the recipe a lot in order to get the right texture and taste. I think they’re perfect now!

Nut Butter Protein Bites Recipe - Little Chef Big Appetite

Every bite contains a solid dose of fiber, healthy fats, and protein! Even better? They’re gluten-free, so they are great for those of you who try to avoid gluten in your diets!

Nut Butter Protein Bites Recipe - Little Chef Big Appetite

I hope you love these little nut butter protein bites as much as I do. I’ve already finished this current batch, so I think the next time around I am going to experiment with different ingredients such as raisins, dried cranberries, and chocolate protein powder. Do you guys have any other yummy ideas?

 

Nut Butter Protein Bites
 
Prep time
Total time
 
Serves: 8-10 bites
Ingredients
  • ½ cup gluten-free rolled oats
  • 1 teaspoon chia seeds
  • ⅛ cup vanilla protein powder
  • ½ teaspoon cinnamon
  • ⅛ cup almond butter
  • ⅛ cup peanut butter
  • 1 Tablespoon honey
  • 1-2 teaspoons water (optional)
Instructions
  1. In a medium bowl, stir together the oats, chia seeds, protein powder, and cinnamon. In a smaller microwave-safe bowl, combine the almond butter, peanut butter, and honey. Microwave for 15-20 seconds or until the mixture can be easily stirred. Pour the nut butter mixture into the dry ingredients and stir well to combine. If you are finding the mixture difficult to stir, add one teaspoon of water and continue mixing. Repeat if necessary*.
  2. Roll the mixture into 8-10 bite-sized balls. Store in the fridge in a sealed container.
Notes
*Avoid adding too much water because this will give the bites a gummy texture
 

Roundup

Recipe Roundup: No-Cook Summer Recipes

With summer right around the corner, I thought I would do a recipe roundup of some delicious summer foods that do not require the oven or stove. Using either during the hot summer months can be brutal, so I try to avoid it at all costs. Below are some of my favorite no-cook summer recipes. Click the links to be directed to the original posts with the recipes. Enjoy!

 

Breakfast:

Overnight Oats

Oats are soaked overnight in the fridge in a mixture of Greek yogurt, almond milk, and chia seeds. In the morning they are ready to eat – cold!

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Lunch and Dinner:

Heirloom Tomato and Burrata Panzanella Salad

This no-cook salad is one of my favorites. There is so much flavor from fresh heirloom tomatoes and creamy burrata.

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Grilled Chicken Kebabs with Cilantro, Garlic, and Garam Masala

Okay, I am breaking my rule a little bit for this one because you technically have to cook these kebabs, but with a grill – not your stove. The longer they marinate, the better they get!

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Appetizers and Side Dishes:

Muhammara: Roasted Red Pepper Dip

I’ve made this dip four times since I posted the original recipe. It is incredible with warm pita bread. We devour it in our house!

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Carrots with Raisins and Toasted Walnuts

This side dish can be served straight from the fridge or at room temperature. It is a great dish to make ahead of time because the longer it sits, the more flavorful it becomes.

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Dessert:

Healthy “Brownie Bites”

These are little bites of heaven and they require no baking! You will be shocked when you find out how few ingredients you need to make them. Bonus tip: they are gluten-free!

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Breakfast Tips and Tricks

Cardamom Granola with Almonds, Pistachios, and Raisins

Holy Moly, I just made the best darn granola.

Cardamom Granola with Almonds, Pistachios, and Raisins Recipe

Basically every day at work I snack on Greek Yogurt. Usually I just add some berries with a pinch of stevia and cinnamon to sweeten, but recently I’ve been craving some crunch.

Cardamom Granola with Almonds, Pistachios, and Raisins Recipe

After scouring the web for new granola recipes, I wasn’t finding anything that suited my needs. I wanted to keep this version low-sugar, but not lose a lot of sweetness and flavor.

Cardamom Granola with Almonds, Pistachios, and Raisins Recipe

In one recipe, I spotted cardamom on the ingredient list and thought that was very unique. Most granola recipes stick to the usuals: maple syrup, honey, brown sugar, and cinnamon. I love cardamom, but I find it stays in my spice cabinet more often than it should, so I decided to pull it out for this batch of granola.

Cardamom Granola with Almonds, Pistachios, and Raisins Recipe

I like my granola chunky, and I recently learned a great tip from America’s Test Kitchen to help keep it that way.

Cardamom Granola with Almonds, Pistachios, and Raisins Recipe

Don’t stir the granola! Every granola recipe I see says to stir the mixture once or twice throughout the baking time. ATK says for chunkier granola clusters, don’t stir the mixture and just wait to break it up once it is completely done baking.

Cardamom Granola with Almonds, Pistachios, and Raisins Recipe

ATK, you’re a genius…again! My granola turned out chunky – just the way I like it. Now I get spoonfuls of delicious granola clusters with every bite, which is a great contrast against the smooth Greek Yogurt.

Cardamom Granola with Almonds, Pistachios, and Raisins Recipe

It is also packed with spice from the cardamom and cinnamon, so I don’t find myself missing the added sugars that you see in typical packaged granola.

I hope you try this granola. It could quite possibly be the best I’ve ever tasted.

 

Cardamom Granola with Almonds, Pistachios, and Raisins
 
Prep time
Cook time
Total time
 
Ingredients
  • 1.5 cups rolled oats
  • ½ cup raw, unsalted almonds, chopped
  • ¼ cup raw, unsalted pistachios
  • ⅛ cup sesame seeds
  • ½ teaspoon cinnamon
  • ½ teaspoon cardamom
  • ½ teaspoon salt*
  • ¼ cup real honey
  • ¼ cup olive oil
  • ½ teaspoon vanilla extract
  • ½ cup raisins (or any other dried fruit)
Instructions
  1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl, mix the oats, almonds, pistachios, sesame seeds, cinnamon, cardamom, and salt. In a small microwavable bowl add the honey and heat it in the microwave for 15 seconds. Add the olive oil and vanilla to the honey and stir to combine. Pour the honey mixture over the oat and nut mixture. Stir so that honey coats the oat mixture.
  3. Spread the mixture on the baking sheet and bake for 35-40 minutes until the edges brown. Allow to cool on the baking sheet for 5 minutes and then add the raisins. Carefully stir the granola a few times to break it into desired sized chunks. Allow to cool completely and store in an air-tight container.
Notes
*If you only can find salted nuts, omit the salt from the recipe.
 

Breakfast

How to Make Overnight Oats

I’ve been getting lots of questions on my Instagram about how I make my Overnight Oats. If you google “Overnight Oats” you will find hundreds of different ways to make them, but the basic idea is that you soak oats in some form of liquid in the fridge overnight, so that in the morning all you have to do is eat!

I love making overnight oats to have on busy weekday mornings when I get home from the gym before I rush off to work. I make them so often now that I don’t use an measuring cups or spoons, but I measured everything out this time, so I could show you guys how I make them.

How to Make Overnight Oats

The basic ingredients you will need are: plain greek yogurt, almond milk (I used unsweetened vanilla), rolled / old-fashioned oats, chia seeds, and a fruit of choice (optional).

How to Make Overnight Oats

Start with a large jar or tupperware of choice. The most DELICIOUS way to make overnight oats is to put all of the ingredients in an almost empty nut butter jar, like you may have seen on my Instagram. This way the oats soak up the peanut buttery taste overnight and every bite is extra yummy.

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I think these pictures prove that I finish way too many jars of Peanut Butter and Almond Butter….

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Okay, here it goes! We’re makin’ oats, guys:

First, put 1/3 cup oats in your jar.

How to Make Overnight Oats

Then add 1/3 cup each of almond milk and greek yogurt. I use plain greek yogurt because I like to sweeten my oats with fresh or frozen fruit. Feel free to use a flavored greek yogurt if you wish, though.

How to Make Overnight Oats

Next, add 1 teaspoon of chia seeds and mix everything up! Note: chia seeds are NOT optional for overnight oats. They play the essential role of thickening the oats overnight.

How to Make Overnight Oats

I then like to top everything off with about 1/4 cup of frozen fruit. As I have mentioned before, I love buying frozen fruit because I never have to worry about it going bad if I don’t eat it fast enough. In this recipe the frozen fruit will defrost in the fridge overnight, so the berries will be juicy and ready to eat in the morning.

How to Make Overnight Oats

And, that’s it! Put the lid on your jar or tupperware and place it in the fridge overnight. Wake up, stumble into the kitchen, pull your jar from the fridge, grab a spoon, and dig in. Your oats will be ready to eat and you don’t even have to lift a finger in the A.M.

I know, you’re welcome 😉

How to Make Overnight Oats
 
Prep time
Total time
 
Ingredients
  • ⅓ cup rolled oats
  • ⅓ cup plain greek yogurt (I use non-fat)
  • ⅓ cup unsweetened vanilla almond milk
  • 1 teaspoon chia seeds
  • Stevia, to sweeten (optional)
  • Frozen or fresh fruit of choice
Instructions
  1. Combine the first five ingredients in a jar or tupperware. Stir well to combine. Top with fruit and put the lid on the jar. Place in the fridge overnight to soak. In the morning, take off the lid and enjoy!
 

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