Breakfast

Sweet Potato Overnight Oats

March 10, 2019 by Nicole 2 Comments

These sweet potato overnight oats are DELICIOUS. They’re the perfect make-ahead breakfast, are packed with flavor, and will keep you satisfied until lunch. This recipe makes 2 servings or 1 really big-ass serving. If it’s a week when I’m teaching a ton in addition to doing my own daily workouts, I’ll eat the whole thing (#bottomlesspit). But otherwise, I’ll do half and then eat the second half later in the day or the following morning.

I like to prepare these sweet potato overnight oats on an evening I’m already roasting sweet potatoes for dinner. You only need a 1/4 cup of sweet potato puree for recipe, so it’d be silly to just roast a sliver of a potato. Roast the whole thing, eat most of it for dinner and save the rest for breakfast!

The recipe is easily customizable. You could even replace the sweet potato puree with pumpkin puree! Swap pecans for your favorite nut. You could use your favorite dairy-free milk or even milk milk. And if you only have vanilla almond milk on hand, use that but omit the vanilla extract. Chia seeds are optional, but I love the texture they add. And if you’re not a fan of raisins, just omit them. If you want a less sweet breakfast, only use half the maple syrup or omit it altogether.

If you love this sweet potato overnight oats recipe, I have a couple other similar recipes you should check out:

Cinnamon Raisin Overnight Oats – my go-to!
Blueberry Muffin Overnight Oats – adding lemon zest to oatmeal might sound weird, but trust me—yummy!

Breakfast is my favorite meal of the day, and overnight oats are so convenient. You can prep them ahead of time, and you can take them with you to work, no reheating or assembling required. Give this recipe a try this week and let me know what you think!

xo Nicole

Filed Under: Breakfast, Dairy-Free, Recipes, Vegan, Vegetarian Tagged With: oatmeal, overnight oats

Cinnamon Raisin Apple Oatmeal Bake

September 30, 2018 by Nicole 2 Comments

I’ve got a yummy one for you today! ‘Tis the season for apple and pumpkin everything so I’m sharing this cinnamon raisin apple oatmeal bake recipe. I wish I could say I was using apples that I picked myself this weekend but Joe vetoed that activity. “I’ll go to a pumpkin patch with you but I draw the line at apple picking.” WHATEVER JOE. Maybe I’ll recruit a girlfriend and come back here next Sunday with another (freshly-picked) apple recipe for you.

This apple oatmeal bake is easy, vegan, and if you want it to be gluten-free, just use GF oats. Because it’s packed with oats and apple chunks it’ll keep you feeling satisfied all morning long. That’s one of the reasons I just love oatmeal in all its forms—I eat it for breakfast and am not hungry again until lunch. It’s perfect if I know I have a busy morning teaching.

A note on choosing the right apple. You want one that’s on the crispier side so that it won’t turn into total mush when you bake it. If you want specific suggestions, I like to use one Granny Smith for its crisp, tart taste and then one sweeter apple like Honeycrisp or Braeburn.

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Hope you all love this apple oatmeal bake as much as I do! I made a batch earlier this week and couldn’t stop eating it right out of the pan—sooo good. Then again, you could combine cinnamon, apples and maple syrup with just about anything and I’d love it. 😉

If you’re looking for more apple recipes, try these from the archives:

Apple Banana Quinoa Breakfast Cups
Apple Feta Quinoa Salad with Cranberries and Walnuts (could easily omit the feta if you’re dairy-free)
Sweet Potato Hummus on Toast with Apples & Avocados (<– love this as a snack when I’ve made a batch of sweet potato hummus!)

Enjoy the rest of your weekend!

xo Nicole

Filed Under: Breakfast, Dairy-Free, Recipes, Vegan, Vegetarian

Fudgy Chai Blender Muffins (Vegan)

September 18, 2017 by Nicole 6 Comments

In one of my monthly Favorite Things posts, I mentioned the Flourless Banana Blender Muffins recipe from the Chocolate Covered Katie blog. I’m obsessed with them and I can’t recommend trying Katie’s recipe highly enough. These fudgy chai blender muffins with a vanilla glaze are my twist on her original delicious muffins.

The one (non) issue for me with the original recipe is that I seriously eat the entire batch in one day. Something about the added chai spice of today’s version makes it a lot easier to have just one or two and then be done. Don’t get me wrong—these chai blender muffins are DELICIOUS—but it’s like comparing chocolate chip cookie dough to gingerbread cookie dough. I’m satisfied with a finger lick of the latter. I could eat the entire bowl of the former.

The vanilla glaze drizzle is totally optional. These are delicious with or without it. The glaze is a nice touch when you plan to eat these as a healthier dessert, but if you want them for breakfast or a make-ahead snack, you could definitely skip it.

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If you’re expecting the fluffy, bready texture of a traditional muffin, know that these are a bit different. The tops will have a satisfying hardness to them while the insides with be dense and fudgy. I can’t get enough of the texture!