Chocolate Peanut Butter Banana Baked Oats

In the land of flavor combos, peanut butter with banana and chocolate with peanut butter are both pretty high up on the list. I honestly don't know if I could choose if I had to. Which is exactly where this baked oats recipe comes in. Why compare them when I can throw them all together into one delicious flavor party in a pan?!

I used my favorite superfood powder, Ka'Chava, to bring the chocolate flavor while kicking up the nutritional content. So these oats don't just taste great, they're also packed with protein, fiber, greens (YES greens), omega 3's, and I could go on . You can use the code allroadshealthy10 for a $10 store credit over on their website.

I also brought in one of my favorite peanut butters, Nut Butter Nation's traditional recipe. It's just SO good and creamy. It's the perfect addition to the oats and of course to drizzle all over the top!

Here's What You'll Need:

-2 cups rolled oats
-2 scoops chocolate Ka'Chava
-1 tsp baking powder
-1 tsp cinnamon
-1/4 tsp sea salt
-2 bananas, sliced
-1 1/2 cups unsweetened almond milk (or the milk of your choosing)
-1 egg (or egg replacement)
-1 tsp vanilla
-1/4 cup pure maple syrup
-1/2 cup Nut Butter Nation traditional recipe peanut butter (plus more to drizzle on top)
-2 tbsp coconut oil, melted

Instructions:

1) Preheat your oven to 350 degrees.
2) In a large bowl, mix together the oats, Ka'Chava powder, sea salt, baking powder, and cinnamon.
3) In another bowl, whisk together the almond milk, egg, vanilla, maple syrup, peanut butter, and coconut oil.
4) Pour the wet ingredients into the dry, and mix together thoroughly.
5) Grease or line an 8x8 baking dish with parchment paper.
6) Spread the slices of one banana on the bottom of the pan.
7) Pour the mixture into the baking dish over the banana slices.
8) Bake in the preheated oven for about 15 minutes, spread the remaining banana slices over the top of the oats, and return to the oven for an additional 30-35 minutes until fully cooked. 
9) Slice into 6 pieces, drizzle with extra peanut butter, serve, and enjoy!

You can easily make this recipe vegan by using an egg replacement. Also, on the opposite end of the spectrum, if you also prefer dairy to almond milk, feel free to switch it out! This recipe is definitely adaptable, and I'm sure it'll still taste just as delicious. Let me know what you think in the comments below!

Gluten Free Peanut Butter and Mixed Berry Waffles (vegetarian or vegan)

I know, I know I am SUPER late on putting up this recipe. Truth be told, I planned to have this up over the weekend but was hit with some weird illness Friday night that I still haven't completely kicked.

But it's here! Better late than never right? And it really will not disappoint. It's literally like a PB&J in waffle form except the jelly part is actually delicious, fresh berries. Does it get much better than that?

Here's What You'll Need:

-3/4 cup quinoa flour
-1 tsp baking powder
-2-3 tbsp creamy peanut butter (I use Crazy Richard's)
-1 egg or Neat Egg (vegan egg replacement)
-1/2 cup unsweetend almond milk
-1/4 cup water
-1 tbsp coconut oil, melted
-Pinch of sea salt
-1/2 cup fresh mixed berries of choice (I used blackberries, blueberries, and raspberries)

Instructions:

1) Heat up your waffle maker.
2) In the meantime, mix together the quinoa flour, baking powder, and salt in a large bowl.
3) Mix together the egg or Neat Egg, almond milk, water, coconut oil, and peanut butter in a separate bowl.
4) Combine the wet and dry mixes until thoroughly mixed. 
5) Add in about 2/3 of the berries to the mixture. 
6) Pour half of the mix into the waffle maker and cook according to waffle maker instructions. Repeat with the second half of the mix.
7) Top each waffle with half of the remaining berries and any additional desired toppings.
8) Enjoy!

Let me know what you think in the comments below!
 

Chocolate Peanut Butter Banana Oats

Is it just me, or are Tuesdays the worst? Mondays are pretty bad, but at least you're fresh off the weekend. On Tuesday's the weekday blues are in full effect, and you're still pretty freakin' far from the weekend.

This morning I decided that I would not give into Tuesday. In fact, I was going to eat chocolate for breakfast! And then slather it in peanut butter! And obviously add bananas for good measure. So I did just that.

Here's what you'll need:

-1 cup rolled oats
-2 cups unsweetened almond milk (or milk of choice)
-1 tbsp and 2 tsp natural creamy peanut butter, separated (I use Crazy Richard's Peanut Butter)
-2 tbsp unsweetened cocoa powder
-1.5 bananas, sliced and separated
-1 tbsp maple syrup
-Dash of sea salt
-2 small pieces of dark chocolate (at least 70% - I used Endangered Species Chocolate's dark chocolate with cocoa nibs which is 72%)

Instructions:

1) Mix together the oats and almond milk on the stove top over high heat. Cook until boiling.
2) Once boiling, reduce to low heat, and begin stirring regularly for about 3-5 minutes.
3) Add in the cocoa powder, 1 tbsp peanut butter, sea salt, 1 sliced banana, and maple syrup. Continue to stir regularly as the oats thicken.
4) Continue to heat and stir until the oats reach your desired consistency (about 5-10 minutes depending on your stove).
5) Remove from heat, and split the oats between two bowls. 
6) Stick one small piece of dark chocolate into the middle of each bowl immediately.
7) Split the remaining banana slices to top the two bowls.
8) Drizzle 1 tsp of peanut butter on top of each bowl.
9) Enjoy!

By sticking the chocolate in when the oats are right off the stove top, it should melt that little piece of chocolate. It is AMAZING! In general, this combo is pretty heavenly, but that little tiny square gives it just that extra something. Let me know what you think in the comments below!

Vegan Peanut Butter Banana Rolled Oats

Do you ever wake up just craving peanut butter, or is that only me? Sometimes your soul just needs it. Well, that was definitely how I was feeling after this past weekend, and what better way to compliment that peanut butter than with some banana. It's really the perfect flavor combo - salty and sweet and just delicious.

I woke up Monday freezing cold. I slept with my window open and fan on, and I was seriously chilled to bone. I ran to my closet throwing on sweatpants and a sweatshirt, but I needed something to really warm me up. So peanut butter banana oats it was! And they did not disappoint one bit!

Here's What You'll Need:

-1 cup rolled oats
-2 1/4 cups unsweetened almond milk
-1 tbsp maple syrup
-1 tsp vanilla extract
-1 heaping tbsp smooth, unsweetened peanut butter (ideally organic) and 2 additional tsp separated
-1 banana, sliced
-Pinch of Himalayan sea salt
-Chia seeds if desired

Instructions:

1) Mix together the oats and almond milk and heat in a pan over medium high heat until boiling.
2) Once boiling, reduce the heat to medium low and start mixing regularly. Cook for about 5-7 minutes.
3) Add in the vanilla, maple syrup, sea salt, heaping tbsp of peanut butter, and majority of the banana slices. I saved about 10-12 slices to top the oats.
4) Cook until the oats look complete (about another 5-7 minutes), mixing regularly.
5) Remove the oats from the heat and split between two bowls.
6) Top each bowl with half of the remaining banana slices, 1 tsp of peanut butter, and chia seeds if desired.
7) Enjoy!

I hope this not only warms you up on these cooler mornings but also hits the spot for that peanut butter craving! Let me know what you think in the comments below!
 

Vegan PB&J Overnight Oats

This past weekend was hectic. I was up by 7 and out of the house before 8 both days, so breakfast wasn't a main priority. Even some weekdays I don't give myself enough time, and I'm rushing around to throw something together before work. Peanut butter and jelly toast is a nice quick option, but I really prefer to get other forms of nutritional value in my meals.

Then it dawned on me - why not make my breakfast the night before? It's easy, and it would make my morning routing less chaotic. I could do overnight oats. Just throw the ingredients in a Tupperware container at night, and I'm good to go in the morning. But I wanted to amplify it a little, and with PB&J on the brain, I came up with this recipe for PB&J overnight oats. It's a great source of fiber and protein (and also sneaks in some fruit).

Here's what you'll need:

For the peanut butter oats:
-1/2 cup rolled oats (these are different than instant oatmeal, so make sure you grab rolled oats)
-1/2 cup unsweetened vanilla almond milk
-1/2 tbsp black chia seeds
-1 tbsp vanilla hemp protein powder (I used Nutiva brand)
-1 tbsp peanut butter

For the jelly:
-1 tbsp natural fruit preserves (the preserves should match the fresh fruit of your choice. I used strawberry)
-2 tbsp chopped fruit (I used 3 strawberries - 1 to top the oats)

Instructions:

1) Mix together the ingredients for the peanut butter oats the night before.
2) Store and refrigerate over night.
3) In the morning, slice the strawberries or other fruit, and mix 2/3 of the fruit with the tbsp of fruit preserves.
4) Place the fruit and preserve mixture at the bottom of your bowl or glass, add the oat mixture, and top with the remaining fruit slices.
5) Enjoy!

Also feel free to layer the fruit throughout instead of just at the bottom. It's just a matter of what you prefer. Let me know what you think!