This semester, my goal is to make more healthy breakfasts and to not just settle for cereal and almond milk. Not only do overnight oats have WAY more nutrients than most cereal, they are packed with protein to keep you full all day (perfect for a long day of classes)! Here I’ll be giving yall one of my favorite overnight oat recipes These overnight oats are rich, creamy, and filled with fresh fruit. It’s truly like eating dessert for breakfast! And, better yet, there’s no prep time! Just mix them up the night before (this takes 5 minutes) and store them in easy grab-n-go airtight containers for easy breakfasts throughout the week. You can eat these cold & straight from the jar, or heat them up for a nice warm breakfast. Enjoy!
Blueberry Coconut Overnight Oats
- 1/2 cuprolled oats
- 1/4 cupcoconut milk
- 1/4 cupalmond milk
- 1 tablespoonmaple syrup
- 1 teaspoon chia seeds
- 1teaspoonvanilla extract
- pinchof salt
- 1/2cupfresh blueberries
Additional Toppings (optional)
- fresh blueberries
- chia seeds
- shredded coconut
Combine oats, milk, chia seeds, vanilla extract, salt and maple syrup in a large bowl. Stir together until well combined.
Fold in fresh blueberries.
Transfer to two 8 ounce mason jars, cover, and the refrigerator at least 4 hours or overnight.
When ready, top with desired toppings and enjoy!
This kale & broccoli salad is so easy to make! Only a few ingredients, a couple of minutes and you can have a huge bowl all to yourself. It’s packed with superfoods, nuts, seeds, and dried berries, and is so delicious. This salad pairs perfectly with my Maple Vinaigrette, which you can find here. It’s sweet, tangy, and goes great with the slight bitterness of the kale.
I made this recipe for Christmas, and it was so nice to have a healthy-but-yummy dish to have alongside the abundance of casseroles and cheesy ravioli (which we make ourselves! I’ll post the ravioli recipe soon!).
Kale & Broccoli Salad
- 1 bunch broccoli, chopped
- 4 cups of kale
- 3/4 cup pecans
- 1/2 cup dried cranberries
- 2 Tbs unsalted sunflower seeds
Remove stems and roughly chop kale and broccoli into bite-sized pieces. Chop pecans if not pre-chopped (or use them whole). Toss kale, broccoli, pecans, and dried cranberries. top with sunflower seeds and maple vinaigrette. Note: I like tossing with the vinaigrette about 15 minutes before I serve it because the kale will soften in the vinaigrette. Serve & enjoy!
This Maple Vinaigrette Tastes amazing! It’s sweet, tangy, and perfect to go on top of any salad, plus, It comes together so quickly. It can also be prepared in advance and kept in the refrigerator in an airtight container for up to 3 days.
This vinaigrette has just the right amount of sweetness to curb the flavor of the vinegar and lemon and takes about 2 minutes to make. You can use this dressing on just about any salad you can imagine, but goes so well with my Kale & Broccoli salad (aka my latest obsession).
- 1/4 cup extra-virgin olive oil
- 1/4 cup + 2 Tbs pure maple syrup
- 3 tablespoon apple cider vinegar
- 3 tablespoons freshly squeezed lemon juice
- Pink Himalayan salt + fresh ground black pepper to taste
Combine all ingredients in a mason jar. Shake jar to combine ingredients, refrigerate before serving on top of your favorite salad (shake to combine before topping your salad, separation of ingredients is natural).