Spiced Apple Overnight Oats

So it isn't technically fall yet, but it is after labor day, and that's good enough for me! I don't want to go full speed into fall mode and overdo it (which is actually impossible because there can never be too much fall), but I'm starting to ease into it. 

I had my first pumpkin coffee of the season, and I so badly want to throw on my over-sized sweaters. But then I go outside and it's 80 or 90 degrees, so that may have to wait. I want pumpkin everything, but I'm trying to hold off on going too crazy. So to ease my fall fever, I've been feeling apple happy - specifically cinnamon apple and apple cider.

I was thinking about breakfast the other day, and then it hit me. What better way to incorporate apples than into my overnight oats? It's the perfect mix of fall flavors to start off your day. Plus it's super easy to make, as all overnight oats are.

Here's what you'll need:

-1 cup rolled oats
-1 apple, cubed
-1 tbsp chia seeds
-1 tsp ground flax seed
-1 tsp cinnamon
-1/2 tsp vanilla extract
-1/2 tsp nutmeg
-1 tbsp maple syrup
-1 cup unsweetened almond milk
-1 tsp light brown pure cane sugar
-pinch of sea salt

Instructions:

1) In a tupperware container or bowl mix, together all of the ingredients. Refrigerate overnight.
2) Split the oats between two bowls or jars, serve, and enjoy!

Let me know what you think in the comments below, and get ready for some more apple-inspired recipes coming you way. Feel free to subscribe for e-mail updates, so you never miss a post!

Blueberry Greek Yogurt Pancakes

I grew up eating pancakes for breakfast occasionally, but as I've gotten older, I've kind of steered away from them. I love the way they taste, but we grew up using pancake mix. Grabbing that bag of pancake mix and reading the ingredients on the back can be a scary thing, mostly because I couldn't tell you half of the ingredients in there. 

I decided it was time to stop shunning pancakes. I don't need to avoid them, I can just make my own and know exactly what goes into them. I also decided to give them more of a protein base instead of just straight up carbs by making Greek yogurt one of the major ingredients. 

And of course I added in some blueberries because I love squeezing in color and fruit or veggies where I can. Plus who doesn't love blueberry pancakes?

This recipe yields 4 pancakes and servings (2 pancakes per serving).

Here's what you'll need:

-One 5.3 oz container of plain nonfat Greek yogurt (I used Wallaby organic Greek yogurt and measured it out on a scale instead of buying a smaller container)
-1 egg
-1/2 tsp pure vanilla flavor/extract
-1/4 cup coconut flour
-1/2 tsp baking soda
-1/4 cup fresh blueberries
-Cooking spray (I used coconut oil spray)

Instructions:

1) In a bowl, mix together the Greek yogurt, egg, and vanilla extract until smooth. 
2) Add in the coconut flour and baking soda and mix together. The mixture will become thick.
3) Add in the blueberries and mix until evenly distributed.
4) Heat up a large pan over medium high heat and coat with cooking spray.
5) Add 1/4 cup of mixture per pancake and spread to make circular pancakes in the pan. I used the same 1/4 cup measuring cup that I used previously and a spoon to arrange the mixture. 
6) Cover the pan and let the pancakes cook for about 3-4 minutes. Trust me you want to cover the pan, it will be a mess and half to flip them over if you do not. It helps them to cook just a bit throughout so that the batter will not stick to a spatula when flipping.
7) Flip the pancakes and cook on the other side for about 3-4 minutes.
8) Remove the pancakes from heat, serve on a plate, and top with additional blueberries, syrup, or honey as desired. 
9) Enjoy!

I topped my pancakes with extra blueberries and 1 tbsp of organic maple syrup. I also added some steamed asparagus and turkey bacon on the side. These are probably my favorite pancakes I've had to date, so I hope you enjoy!

Let me know what you think in the comments below, and feel free to subscribe!

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!