Hey there! Lunch is important, but breakfast is also essential to a great school day👍 I don’t get how people skip breakfast- it’s so delicious and totally fuels you up! With these overnight oats you won’t have to skip breakfast ever again because they’re so simple and quick👌
I haven’t made overnight oats in a long time, but they’re awesome because you just mix everything up, then leave them in the fridge for the next day. It saves a lot of time in the morning, and this recipe is really tasty- I used my favourite combo of Pb and banana. Also, I used almond milk in mine, but you can use any milk you’d like😊
Hopefully these oats solve your breakfast problems!! I’ll try and post more fun flavours in the future😋
Peanut Butter and Banana Overnight Oats
Total Time: 5 minutes to make, then let sit overnight.
1/3 cup quick cooking oats
1 ripe banana
1 tbsp peanut butter
2/3 cup milk of choice
In a small bowl, mash half of the banana. Mix in the oats, peanut butter, and almond milk, then cover with seran wrap and place in the fridge overnight to set up!
Remove from the fridge in the morning, top with the remaining banana, and enjoy!
**Fun tip: for an on-the-go breakfast, mix your oats in a Tupperware container with a lid!**
It’s summer so bring on the ice cold treats! Nice cream is one of my favourites because it’s super fast, tasty, and CREAMY, all without any dairy or refined sugar. I’ve made Neapolitan Nice Cream in the past, but today I made PEANUT BUTTER CLUSTER NICE CREAM. There are actual PEANUT BUTTER CLUSTERS in here. Summer, here we come.
All nice cream is is basically blended up frozen bananas. It has an amazing texture and is also really good for you:) Because of this magic, I ALWAYS include a frozen banana in my smoothie bowls. From now on I might throw these peanut butter clusters on my smoothie bowls too cause they’re pretty darn delicious. I made them using oat flour- which is just ground up oats. So yeah, you’ll be needing a good blender to make this recipe. The peanut butter clusters also contain peanut butter 😋, maple syrup, vanilla, and some dark chocolate chunks. I DEFINITELY recommend using crunchy peanut butter for these, because then you get some peanut pieces in there. I’ve actually been converted from team creamy to team crunchy, cause I love those peanuts❤️ If you don’t feel like making nice cream, these clusters would make a greet breakfast with some almond milk or yogurt, or a nice snack on their own.
Once you have the nice cream made and the peanut clusters rolled and frozen, you fold the two together and BOOM! A super delicious summer treat. Let’s be honest though, I will probably be eating this all year long. Hope you enjoy this recipe, and be sure to let me know some other nice cream flavours that you want me to make a recipe for!
Peanut Butter Cluster Nice Cream
Total Time: 210 minutes
For the Peanut Butter Clusters:
1 cup oat flour
2 1/2 tbsp maple syrup
1 tsp vanilla extract
3 tbsp runny or melted crunchy peanut butter
2 tbsp dark chocolate chunks
For the Nice Cream:
3 bananas, sliced and frozen
1/2 tsp vanilla
Splash of water
Mix all of the peanut butter cluster ingredients together in a bowl. Roll into 1/2 tsp sized balls, then put into a container and freeze for about 2 hours, so that they’re easier to mix in with the nice cream.
Once the peanut butter clusters are ready, throw the frozen banana, vanilla and SPLASH of water into the blender. You don’t need to much water, or else you’ll miss out on that creamy texture. Use the tamper to push the bananas down and blend until smooth. You want a nice swirl like this:
3. Scoop the nice cream into a parchment lined loaf pan, and mix in about half of the peanut butter clusters. Place in the freezer for another hour until the texture resembles ice cream. Serve with the rest of the clusters on top!!
This stuff is legit SO good and you should for sure make some ASAP. Perfect for a hot day!
Before you ask, Karen, I know I’ve done breakfast bowl posts lately, but they’re just so good. If I keep making freaking awesome breakfasts, am I not supposed to share them?!!?? Didn’t think so. Yes, these protein oats fall into the awesome category, and yes, you get to see the recipe.
I’ve just been really into the protein powder recently, as you can tell by my recipe for Mini Berry Protein Muffins, which you should DEFINITELY check out. It makes stuff super creamy and adds a nice flavour. And adds protein😂 Usually I’ll add a scoop to my morning smoothie bowl, but today I didn’t have any frozen bananas at the ready, so I tried these Vanilla Protein Oats!
They’re super simple and taste AMAZING (like most of my recipes, tbh). These oats will definitely fill you up and fuel you through your day! (I need this because of this pesky little thing called summer school😂) Don’t forget to throw lots toppings on there- toppings MAKE the bowl. Am I right or am I right? I used cherries, bananas, and lots of crunchy peanut butter, which is my new obsession. Any other fruits or nuts or other good stuff also works though, because the base of these oats is vanilla.
In a nutshell: THESE OATS ARE DELISH AND THEY’RE FULL OF PROTEIN AND CARBS AND GOOD STUFF AND YOU SHOULD MAKE THEM EVERY DAY OF THE WEEK AND TOP THEM WITH MORE DIFFERENT AWESOME STUFF EACH DAY. Sign me up!! Enjoy your oats☺️😋😉😉
Vanilla Protein Oats
Total Time: 15 minutes
1/4 cup quick cooking steel cut oats
1 scoop vanilla protein powder (about 1/2 cup)
1 cup water
1/2 tsp cinnamon
Some cherries for topping
Lots of peanut butter for topping;)
Mash half of the banana in a small pot, then stir in the oats, protein powder, cinnamon, and water.
Bring the mixture to a simmer on the stove, then let cook for about 7-8 minutes, until the oats are cooked through. Add more water if needed, because the protein powder sure soaked up a lot!
Remove the oats from the heat, scoop into a bowl, and top with the rest of the banana, some cherries, and some peanut butter. Yum!!
Although I’ve kind of been obsessed with smoothie bowls lately, I took a little oatmeal break and BOY WAS I IMPRESSED. I kind of forgot how good oatmeal was! Then the next day I came up with this Carrot Cake Oatmeal and it’s on another level. It’s sweet and warm and full of cinnamon and a ton of other good stuff. Perfect for a rainy day! Or any day, really.
Carrot cake is amazing (I need to come up with a recipe for this blog), and I would enjoy it in any form. But I’d have to say that eating it as oatmeal is probably second only to actual carrot cake. I used banana for some sweetness, carrots for carrotyness (duh) and some vanilla and cinnamon for that warm, spiced flavour. A good carrot cake also has raisins in it. I REALLY hope you like raisins because they’re awesome. In this oatmeal I used chopped dates, which are possibly even better than raisins. But you can use a handful of raisins if you ain’t got no dates lying around.
Enough talk about raisins. Lets discuss how freaking easy these oats are to make! Just shave some carrot, mash some banana, chop some dates and voila! You’ve got an awesome breakfast that is filling and can be topped just the way you want it, like a HARVEY’S for oatmeal. I topped mine with banana, some more cinnamon (I got the really big thing of cinnamon from Costco so I won’t be running out of that anytime soon), and some peanut butter, because what’s the point of breakfast without peanut butter? I think I’m going to spread some peanut butter on the next piece of carrot cake I have because it is a great combo. Go ahead and make these oats already so you can slap some pb on there!
Carrot Cake Oatmeal
Total Time: 10-15 minutes
1/4 cup quick cooking steel cut oats (or rolled oats or quick oats; just adjust the cooking time accordingly)
1/4 cup shredded carrot
1/2 a ripe banana (I like to save the other half for topping)
1 large medjool date, chopped (or a handful of raisins)
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 cup water
Peanut butter and more cinnamon for topping:)
Mash the banana in a small pot. Add in the carrot, oats, chopped date, vanilla, cinnamon, and water and stir until combined.
Place the pot over medium-high heat and bring the oatmeal to a boil. Then turn the heat to low and cook until your desired thickness is reached (I cook my quick cooking steel cut oats for 5-7 minutes. Read your oat package for more oat guidance)
Scoop the oats into a bowl and top with the other half of the banana, some peanut butter, more cinnamon, or anything else your heart desires! Proceed to eat and enjoy;))
Hope you try out this DELICIOUS breakfast sometime! Have a great rest of the week and I will see you Friday!
Hi guys! Hope you’re all doing well;)) It’s been steady desserts for the past little while, and I’m not complaining! I have a pretty big sweet tooth. And, as always, I need to find a way to satisfy my peanut butter addiction. So, I present to you (insert drum roll here) Chocolate Peanut Butter Drizzle Cookies! They’re sweet and so chocolatey, and make the perfect snack. Then there’s that PEANUT BUTTER DRIZZLE. I mean, don’t even get me started. This is a match made in cookie heaven. Also, I tried using raw brown sugar, which isn’t as processed as white sugar, for the first time, and I actually really like it! You can probably sub normal brown sugar or coconut sugar if you want though. Excuse my rambling, I understand if you just want to get to the cookies already. Scroll down for the recipe!
Chocolate Peanut Butter Drizzle Cookies
Serves: Makes 10-12 cookies
Total Time: 60 minutes
1 1/2 cups oat flour
1/3 cup cocoa powder
1/4 cup raw brown sugar
1 tsp baking powder
1 tsp vanilla
1 ripe banana, mashed
Peanut butter, for drizzling (or dipping, I won’t judge)
Mix together the dry ingredients in a large bowl.
Add in the mashed banana, vanilla, and egg, and stir until combined. Cover the bowl with plastic wrap and let chill in the fridge for 30 minutes. Sometimes you can be a rebel and skip steps like this, but I would not recommend that unless you want to spend ten years trying to form nice balls.
Preheat your oven to 350 degrees Fahrenheit. Scoop out heaping tablespoons of the dough and form into round balls. Place them on a baking sheet and make a criss-cross pattern with your fork to flatten them out a bit.
Bake for 15 minutes, then remove from the oven and let them cool completely.
To make the drizzle, spoon a little bit of natural peanut butter into a small ziploc bag, and cut a little hole in the corner. Use it as a piping bag, and drizzle away. PS. THIS STEP IS NOT OPTIONAL. THE PEANUT BUTTER DRIZZLE IS ESSENTIAL TO THE STRUCTURAL INTEGRITY OF THIS COOKIE.
So yeah, there you go! Let me know if you make these beauties and how they turned out;)