1/2 cup rolled oats, quick oats, steel-cut oats, or GF oats.
1/2 cup plain or vanilla unsweetened non-dairy milk (almond, cashew, oat, soy, or coconut.)
1 teaspoon chia seeds, *optional
2-4 tablespoons non-dairy yogurt (unsweetened plain or vanilla), *optional
1 teaspoon pure maple syrup, *optional
1 – 2 teaspoons pure maple syrup
1/4 cup fruit or mixed fruits of choice
2 tablespoons mix of nuts and/or seeds
In a small bowl, mix the oats, optional chia seeds, and plant milk of choice. If you are adding yogurt and sweetener, you can add it now or add it when you are serving.
Cover the mixture and place it into the refrigerator overnight or for at least 6 hours.
When ready to eat, top with optional toppings, sweeteners, and extra non-dairy milk.
The recipe serves 1 and can easily be doubled, tripled, or quadrupled!
Store: Keep in the refrigerator for up to 5 days.
Some great oatmeal topping ideas:
Yogurt – Make your overnight oats ultra-creamy Sweetener – Pure maple syrup, coconut sugar, organic pure cane brown sugar, or date sugar. Fruits –Fresh strawberries, blueberries, raspberries, and blackberries. Sliced banana, diced apple, or applesauce is great too. If using dried fruit, stick with unsweetened options. Nuts & Seeds – Use any combo of pecans, walnuts, pumpkin seeds, almonds, hemp, and chia seeds.
Place the shredded zucchini in a colander and, using your hands, squeeze out as much liquid from the zucchini as possible.
Transfer the zucchini to a large bowl.Add the flour, eggs, sliced scallions, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the bowl. Stir the mixture until it is completely combined.
Add the olive oil to large sauté pan set over medium heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, press them into rounds, and spacing them at least 2 inches apart.
Cook the zucchini fritters for 2 to 3 minutes, then flip them and cook an additional 2 minutes until golden brown, and be sure they are cooked throughout.
Transfer the zucchini fritters to a plate.
Repeat the scooping and cooking process with the remaining zucchini mixture.
1 tablespoon ground flax meal (can substitute with chia seeds)
1 banana, chopped
8 ounces blueberries, fresh or frozen
1/4 cup chopped walnuts
2 3/4cupalmond milk
1-2tablespoonsagave (optional and to taste)
Step 1: Grease a 8x8 dish. Step 2: Preheat your oven to 350F. Step 3: Mix the rolled oats, cinnamon, ginger, and flax together in a large mixing bowl. Fold in the frozen berries. banana, and walnuts. Step 4: Blend together the almond milk, remaining banana, and sweetener. Pour the liquid over the dry ingredients and mix well. Transfer the whole mixture to the baking pan. Step 5: Bake the oats for 40-45 minutes, or until you see the top become firm and golden brown. Step 6: Allow to cool for 30 minutes before servings.
1 1/2 of any Protein powder (I used Quest Vanilla. You can add any spice/flavoring)
1/4 cup Almond Flour (can sub for coconut flour)
1 tsp Baking Soda
1 tsp Vanilla
1/4 cup unsweetened
1/2 cup Almond Milk
1/2 scoop protein powder ( you can add any spice/flavoring)
1/2 tsp any extract you want (I use vanilla)
2T Stevia or Monk Fruit and Splash of Almond Milk adjust to make thin spreadable up to ¼ cup
Nutrition: 2 servings: 1 Serving: 150 calories 22g protein 5g Fat 3g net carbs
Step 1: Preheat oven to 325 degrees. Step 2: Mix all cake ingredients together. Step 3: Grease baking sheet with coconut oil Step 4: Pour batter onto the baking sheet. Bake 5-10 min until firm. Do not overcook, you want it soft and firm. It should be a golden brown color. Step 5: Let cool for 1-2minutes Step 6: While the batter is cooking, mix together the frosting. Step 7: Once the cake batter is baked coat the flat pancake with frosting evenly Step 8: Cut 3 strips and then roll each strip.