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overnight oats

Pumpkin Coconut Overnight Oats

How it’s November already is beyond me. Days at the beach seem like not far off from yesterday, and sweaters and boots still feel like fresh novelties. I assume for some it’s felt like fall for forever already, and I’m probably just still holding onto summer. As always. As always, time around me is flying and sunny, sandy days are forever being missed.

One day I’ll move somewhere warm for longer than a two week span and I’ll no longer write blog posts about dwelling in goodbyes to summer. But for now, I will 100% embrace my brown boots and knit scarves. And even look forward to the first snow. The only thing that scares me worse about moving to the west coast than leaving my family is missing out on the changing of seasons. As much as I absolutely adore summer and spring, I’m not sure in the absence of fall and winter I’d have the same appreciation.

Regardless of the forthcoming coldness, I’ve been enjoying and am looking forward to more weeks filled with pumpkin, one of my favorite parts of autumn (aside from the turning of the leaves, of course).

Lately, my blog has been all pumpkin and squash. For good reason, too. That orange color means Vitamin A galore, pairing well with the other fiber, vitamins and minerals that make those two hard-fleshed produce items annual superstars.

Three weeks until Thanksgiving, which means 21 days until my first yearly slice of pumpkin pie. Likely I won’t be enjoying any until then. Though of course, I’ll certainly be enjoying other recipes, like Pumpkin Pie Muffins and this rendition of overnight oats.

Coconut milk and pumpkin make this breakfast feel rich and hearty. While you embrace fall and wait out the last couple of weeks left till true pumpkin pie season, I assure you there’s no way this will leave you feeling deprived. However, let’s be clear — though this is rich, definitely don’t mistake it as being a poor breakfast choice. Generally, I’m a full-fat coconut milk fan, but the light version in this particular recipe still allows the flavor to shine through, while keeping it from becoming too heavy. The richness is nearly a façade, which is how true light recipes should be. Agreed?

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Chocolate Pumpkin Overnight Oats


Ever since I bought cocoa for my Chocolate Strawberry Smoothie, I’ve been finding as many new ways to use it as possible. I was surprised at how chocolaty unsweetened cocoa could make things taste sans sugar. My favorite new usage for the powder is in Greek yogurt, topped with honey and nuts. It’s a creamy, rich-feeling snack that led me to my latest rendition of overnight oats.

I rarely cook oatmeal anymore. However, frequently you’ll find me just before bed, preparing oats for my next morning’s breakfast. Hearing the commotion in the kitchen, my roommates walk out, presuming to catch me whipping up a late night snack. However, they’re never thrown off when instead they see me swirling uncooked oats and yogurt in my bowl. They know the routine.

I’ve become addicted to the creamy, quickness of this breakfast. In the two minutes it takes my tea/coffee to finish brewing, I can pop my oats from the fridge, top them with honey and nuts, and have a gourmet breakfast ready to go for the spare minutes I have prior to heading out the door. This particular combination is extra filling, but not in a heavy, breakfast-sandwich type of way. More like in a satisfying, pumpkin, fiber-filled way instead. I’ve made a vegan version of pumpkin oats before, but decided to keep the yogurt this time because, after all, as I just said cocoa + yogurt is my new fav.

When they say chocolate is healthy, this is it. Cocoa puffs, not so much. But chocolate-antioxidant-packed oats, yes please. Who says chocolate shouldn’t be for breakfast?

Click here for recipe…

Pumpkin Pie Overnight Oats

Late night baking calls for a healthy and quick, subsequent morning meal. Not that I wasn’t chowing down on Pumpkin Oatmeal Chocolate Chip Cookies right alongside this bowl of Pumpkin Pie Overnight Oats… Regardless, I wanted something a little less butter and sugar-filled to be the base of my breakfast. With some leftover pumpkin from the cookies, I got to work creating this while the last batch of cookies were still baking away in the oven.

There’s not much to say about this bowl of oats other than that it’s a heavenly way to start your morning if you’re a pumpkin pie fan like me. If you’re not familiar with overnight oats, I have a bunch of other recipes that will introduce you to the make-ahead creation. Usually, my base is oats, soymilk and yogurt. For this one, I swapped the yogurt with pumpkin puree, making it my second ever vegan overnight oats recipe. The pumpkin add a creamy consistency equivalent to that of yogurt, and with the spices, brown sugar and walnuts, you’d be tricked into thinking this wasn’t much healthier than the previous night’s cookies you might pair alongside it. But oh it is, and equally delicious!

Serve with a dollop of plain soy yogurt if you’d like a tart component to compliment your pumpkin pie in a bowl.

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Blueberry Banana Overnight Oats

Growing up, my mom was always try to create new ways to fix our oatmeal for breakfast.  Simple salt and pepper, peanut butter and banana, soy milk and maple syrup, ground nuts, and the other countless combinations she’d try out on my brother and I were all her endeavors to keep us eating a healthy breakfast.  Never a fan of starting off our day with sugar, Fruit Loops (my favorite junk cereal as a kid) was almost always out of the question.  On the rare occasion, my mom would let my brother and I wander the cereal aisle and actually pick out what we wanted. She’d treat us with mini cereal boxes for camping trips or some other special outing. On an everyday basis, however, it was some kind of oatmeal concoction going into the breakfast bowl.  Luckily, she was a particularly talented oatmeal lady. Switching it up frequently, I was often fooled into thinking I was eating something new on a regular basis.

One of my favorite ingredient combos. that she came up with was blueberry oatmeal.  She’d start the oatmeal and then a few minutes before it was finished, throw in a large handful of blueberries. She’d continue to cook just until the blues began to burst.  The oatmeal was always finished off with a spoonful of sesame tahini and a drizzle of quality maple syrup. The result:  A  heavenly bowl of oatmeal that resembled blueberry pancakes. Pancakes, of course, were an item I would’ve eaten nearly every day for breakfast.

As I grow older, I’m filling in for my mom and creating my own ways to eat my morning oats.  While my mom could eat and enjoy a bowl nearly every morning, it takes a little more motivation for me to crave oatmeal on a consistent basis.  However, lately I’ve been eating overnight oats on the reg. and find I still look forward to them each morning they await my spoon.  Below is my latest O-Oats creation, inspired by my mom’s timeless blueberry oatmeal.  I’ve created a cold, summery variation that’s prepared the night before, perfect for those morning’s when you’re in a rush.  Make sure to use a ripe banana, which surprisingly eliminates a need for any extra sugar…that’s certainly Mom approved.

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Cinnamon Raisin Swirl Overnight Oats

Cinnamon raisin bread has always been a favorite of mine. The naturally sweet and spiced union of flavor can brighten up just about any morning. However, it’s time to get real and ditch that processed, refined bread, and send this classic combo. to an even higher level. This time, we’re going extra healthy, with none other than my favorite fiber-loaded breakfast ingredient—oats. Making your own amped up version of cinnamon raisin bread in a bowl is really quite simple. All it takes is a few raisins, a pinch of brown sugar, and let’s not forget, a healthy swirl of cinnamon. This is a breakfast that’s sure to leave both your taste-buds and your tummy satisfied. The fiber from the oats will work to fill you up without weighing you down, and the cinnamon, known for regulating blood sugar, will help prevent any sudden energy crashes or spikes in appetite before your next course rolls around. Also, I’m on a creamy overnight oats kick and am loving the extra few minutes it allows me in the morning, but feel free to turn this into a hot breakfast delight!

Cinnamon Raisin Swirl Overnight Oats

-1/3 cups oats
-1/3 cup 2% plain yogurt
-1 Tbsp. raisins
-1/4 tsp. cinnamon
-2 drops vanilla
-Salt, dash
-Brown sugar, to taste
-1 Tbsp. chopped walnuts

Place first six ingredients in a bowl. Stir until thoroughly combined. Wrap and place in refrigerator overnight. Remove in the morning. Top with walnuts and brown sugar, to taste.