Category: Recipes

3 Overnight Oatmeal Recipes to Try This Summer

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Hi there! For me, summer is a great time to try new recipes and make a mental note to implement them in my routine for the rest of the year. So I thought that I would try out a few new overnight oatmeal recipes. Overnight Oatmeal is just what it sounds like- oatmeal made overnight by soaking the oats in milk. This means that it’s the perfect make-ahead option for busy mornings. If you have something against oatmeal, don’t worry. The texture of these oats is almost completely different than that of regular oatmeal, and there’s a lot more flavour. I used to have peanut butter banana overnight oatmeal for breakfast every morning- and honestly, I don’t know why I stopped. When something is this delicious and easy to make, how can you go wrong? Here are three of my favourite overnight oatmeal recipes.

  1. Peanut Butter Banana

Yes, PB and Banana strikes again! This is probably my favourite overnight oatmeal recipe of all time. However, if you’re not into the whole peanut butter thing, you can always use Homemade Almond Butter as a replacement, or just leave the nut butter out altogether. Anyway you make it, this recipe is a winner. Ingredients:

  • 1/3 cup rolled oats
  • 1/2 cup milk of your choice
  • 1/2 a banana, mashed
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 1 tbs peanut (or any nut) butter, plus additional for garnish

Directions:

  1. Mash the Banana in a small bowl.
  2. Mix in the nut butter until combined.
  3. Stir in all of the other ingredients.
  4. Cover the bowl with plastic wrap and refrigerate overnight.
  5. Uncover in the morning, top with additional nut butter, and enjoy!

2. Stone Fruit Crumble

A stone fruit is a fruit that has a pit in it, so cherries, peaches, nectarines and plums all count. I used plums in my oatmeal, but feel free to use any stone fruit you like.

Ingredients:

  • 1/3 cup rolled oats
  • 1/2 cup milk of your choice
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 a stone fruit, sliced thinly

Directions:

  1. Mix all of the ingredients above in a small bowl except for the stone fruit until combined.
  2. Place the sliced stone fruit on top of the mixture.
  3. Cover the bowl with plastic wrap and chill overnight.
  4. Remove the wrap in the morning and enjoy!

3. Double Chocolate

This is for all you chocolate lovers out there! Which I’m pretty sure is all of us. This recipe has chocolate in the actual oatmeal itself, and if you want you can top it with some chocolate chips for extra chocolateyness (which should be a word so I’m making it one).

Ingredients:

  • 1/3 cup rolled oats
  • 1/2 cup milk of your choice
  • 1 1/2 tsp cocoa powder
  • 1/2 a banana, mashed
  • 1/2 tsp vanilla
  • Chocolate chips or nut butter for topping

Directions:

  1. Mash the banana in a small bowl.
  2. Mix in all of the other ingredients except for the garnish.
  3. Cover with plastic wrap and place in the fridge overnight.
  4. Uncover, top with your choice of garnish, and enjoy.

So there you go, three overnight oatmeal recipes to try this summer! Let me know what you think of the recipes in the comment space below or on Twitter @mydayisbooked. Thanks for checking out my blog!

Yours Truly, MyDayIsBooked😄

Chickpea Nutella

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Hello again! I’m back, and this time you only had to wait ten days in-between posts! I think that’s a new record. Seriously though, this “Nutella” is amazing. If you’re skeptical about the whole chickpea thing, don’t worry, I was too. But the end result was this delicious chocolatey spread that goes well with just about everything. There is an option to add some peanut butter, which I obviously did, but if you’re sick of all the peanut butter recipes on this site than feel free to take a break from it! Personally, I don’t think I’ll ever get tired of peanut butter. Before I give you the recipe, I want to commemorate shaneandsimple.com for coming up with it:)

Ingredients:

  • 1 15oz can of chickpeas, drained, rinsed, and patted dry
  • 1/4 creamy natural peanut butter (optional)
  • 1 small ripe banana
  • 1/4 cocoa powder
  • 1 tsp vanilla
  • a pinch of salt
  • 2 tbsp water (or more; add until you reach your desired consistency)

 

Directions:

  1. Add all ingredients to a high-speed blender and blend until desired consistency is reached. Add more water if needed.

 

And……………. wow, that’s pretty much it. I think that’s the simplest recipe ever! Enjoy this spread on toast, with fruit, or anything else that needs chocolate on it! (Which is pretty much everything.) Thank for checking out this recipe! I’ll definitely be posting more in the summer – this darn invention called “studying for final exams” is killing my free time! Enjoy this spread in the meantime!

 

Yours Truly, MyDayIsBooked;))

 

 

 

PB Banana Creamsicles

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Hi! I seriously can’t wait to share this recipe with you; I know I say this in every post, but these creamsicles are actually my favourite recipe of all time! They’re delicious, and made with some of my favourite things; you guessed it, bananas and peanut butter! I actually found this recipe on Pinterest, and would like to give a little shout-out to feedingyourbeauty.com for making my tastebuds super happy! These measurements make approximately 6-8 creamsicles, depending on how big your molds are. If you don’t have any molds, it’s all good! Freeze the creamsicle batter (do you call it batter?) as directed in my Very Berry Frozen Yogurt post. Without further ado, here’s the recipe for this creamy summer treat:

Ingredients:

  • 3 medium bananas, chopped and frozen
  • 2 tsp vanilla
  • 1/3 cup all natural peanut butter (salted and unsalted both work) plus more for swirling
  • 2 tbs milk of your choice
  • A big pinch of salt! (You won’t need extra salt if your peanut butter is salted)

Directions:

  1. Blend bananas, milk, vanilla, 1/3 cup peanut butter and salt (if using) in a high speed blender until smooth.
  2. Scoop the mixture out of the blender and fill each mold about halfway.
  3. Swirl in about 1tsp of peanut butter, and a little bit more salt if it isn’t salted for that delicious sweet and salty element.
  4. Fill the molds with the remaining banana mixture.
  5. Pop in the popsicle sticks and freeze for about 2-3 hours. MAKE SURE THEY ARE COMPLETELY FROZEN BEFORE YOU TRY AND REMOVE THEM FROM THD MOLDS. 😉
  6. Run warm water over the molds to release the creamsicles.
  7. Enjoy!

Have fun making and eating these scrumptious creamsicles! They’re the perfect cold treat on a hot day;)

Yours Truly, MyDayIsBooked😄

Avocado Tuna Salad Wrap

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Hello! I’ve been super busy and haven’t been able to post in a while, but I can’t wait to share this delicious lunch recipe with you! I literally had a chicken salad sandwich for lunch every day last week, so I was craving something a little different, and tuna was the perfect option! Plus, using avocado instead of mayo makes it healthier and more delicious. Scroll down for the recipe!

Makes 1-2 servings (depending on how hungry you are!)

Ingredients:

  • 1 can of chunk tuna, drained
  • 1/4 white onion, finely chopped
  • 1 wrap (preferably whole wheat)
  • Half of an avocado
  • A few spinach leaves
  • About 1/4 of a cucumber, julienned
  • Salt and pepper to taste

Directions:

  1. Mash the avocado and mix in the tuna and onion, then season to taste with salt and pepper.
  2. Open the wrap and lay down some spinach leaves.
  3. Next, fill the wrap with the tuna mixture and the cucumbers. Make sure to put another layer of spinach over the cucumbers so that the wrap doesn’t get soggy.

Wrap up the wrap and you’re done!

This wrap is a great alternative to sandwiches (especially when you’ve been having the same one for a week straight!). It’s also super easy to make; you can do it before school in the morning. I hope that you enjoy them as much as I did!

Your truly, MyDayIsBooked;))

Healthy Vegetarian Sloppy Joes

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Hello! Today is Monday (Ugh!) and I was craving something hearty after school. Usually I make a salad or something, but I just wasn’t feeling it. So, I looked up a sloppy joe recipe and totally made it my own- replacing the beef with chickpeas. After making it I discovered that it would probably go great over quinoa or even just by itself in a bowl! Here’s my recipe:

Ingredients:

  • 1 can of chickpeas, roasted (check out my Roasted Chickpea Salad recipe for directions)
  • 1/2 tablespoon avocado/ olive oil
  • 1/2 a medium onion, diced
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 1/2 a bell pepper, diced
  • 2 cloves of garlic, minced
  • 1/2 a can of crushed tomatoes
  • 2 tablespoons of tomato paste
  • 1/2 tsp Dijon mustard
  • 1/2 tsp white vinegar
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1 tsp paprika
  • Pinch of red pepper flakes

Directions:

  1. In a medium skillet, heat the oil over medium heat and add in the onions. Cook until translucent (6-7 minutes).
  2. Add in the crushed tomatoes, tomato paste, carrots, celery, pepper, garlic, mustard, vinegar and all of the spices. Bring to a simmer, then turn down the heat to medium-low and let the ingredients reduce for about 7 minutes.
  3. Add in the chickpeas and stir. Let the mixture simmer for another five minutes to let it reduce and build flavour. This is when you can taste it and see if it needs any extra seasoning. If you like your Joes spicy, feel free to add a 1/4 – 1/2 tsp of cayenne pepper.
  4. Remove from heat and serve on sprouted wheat bread, over quinoa, or by itself! Store in an airtight container in the fridge once cooled.

And there you have it! Doubling this recipe would be great so you can have it on hand in the fridge for lunches and snacks. Hope you enjoy my Joes!

Yours Truly, MyDayIsBooked;))