Whew! Back to school this year was a rough one. It took me almost a month to get back into the swing of things. In early August I started three huge things all at the same time: teaching, grad school, and Cross Fit.
Before I started eating Paleo (weekdays), I made the most amazing oat parfait I have ever made.
Behold, Carrot Cake Oat Partfait:
What you’ll need:
1/3 c Oats
1 c Water
1/4 c Shredded Carrots
1 tsp Cinnamon
2 Egg Whites
2 tsp Vanilla
1 T Chia Seeds
1Plain Greek Yogurt
Directions: In a pot bring water to a boil. Add oats, cinnamon, and carrots. Let cook. Once oats are cooked, removed from heat for 2 minutes. Add egg whites and return to low heat to allow egg whites to cook. Depending on how sweet you like it, add stevia to taste ( I used 5 drops), 1 tsp Vanilla, and chia seeds. For the yogurt, mix greek yogurt (I used Fage), 1 tsp Vanilla, and Stevia to taste. You may want to add more Vanilla depending on how you like it. Layer oats and yogurt in a container and let chill overnight. Top with pecans in the morning. You’re in for a treat!
It was like having cake for breakfast!
With school about to be in full swing, I am all about easy breakfasts I can prepare for the week. I created this on accident and fell immediately in love. I like overnight oats, I’m crazy about steel cut oats, and Greek yogurt is my jam. I took a little part of each to make this fabulous oat parfait.
What you’ll need:
1/3 C Steel Cut Oats
1 C Water
1 Egg White
1 tsp Vanilla
1 tsp Coconut Extract
1 T Chia Seeds
1 Container of Chobani Mango Yogurt
Directions: In a pot, bring water to a boil. Add oats and let cook. Remove from heat for a couple of minutes. Add egg white and stir. Return to low heat allowing the egg white to cook through. Add vanilla, coconut extract, stevia, and chia seeds. In a mason jar (or container) put half of the oats. On top of that put the mango yogurt and then the rest of the oats. Top with some mango and put the jar in the fridge overnight.
I was shocked this morning how good it tasted. After I cooked the oats last night and added everything to them, they were a little thick so I needed to add some almond milk to get it moving. I probably added about 2 tablespoons, nothing crazy!
I already made a different one for breakfast tomorrow. Stay tuned!
There is no denying my love affair with coconut and peanut butter. Today I got crafty in the kitchen and made yummy Coconut Cookie Dough Energy Bites.
– 1 c Rolled Oats
– 4 T Ground Flax Seed
– 4 T Chia Seeds
– .25 c Unsweetened Coconut
– 1.5 scoop Vanilla Protein (I used About Time)
– .75 c Coconut Peanut Butter
– 1.5 T Honey
– .25 c Coconut Oil
Directions: Combine all ingredients in a bowl and mix together until well blended. Refrigerate mixture for at least an hour. Roll into balls and enjoy! Keep refrigerated.
I didn’t measure how much I put into each bite, it depends on personal preference but the recipe made 20 for me.
I added dark chocolate chips to mine, but you can get creative and add any fixings you would like!
The last time I had overnight oats, I was in college and I didn’t think anything great of them. They were good, but I preferred my hot oats. The heat in Charleston has been getting the best of me and eating hot oats was unfathomable yesterday morning, but I did, because I just love them so much. Last night I decided to tango with overnight oats again. I based my recipe off of this one from Peanut Butter Fingers, one of my favorite bloggers.
This is what I used for mine:
.5 c Unsweetened Almond Milk + some extra in the morning
6 oz container Mango Chobani
2/3 c Oats
2 T Chia Seeds
Last night I combined the milk, oats, yogurt, and chia seeds and let it sit overnight. This morning I transferred the oats to a bowl and mixed in some more almond milk (it all depends on the consistency that you like your oats). Voila!
This morning I found one strawberry left in the container. Just one single, lonely strawberry. There is no telling how that situation happened but I fixed it. This breakfast was very filling and the perfect fuel for any kind of day. I’m proud to say I am an overnight oats fan and can’t wait to make all different kinds! Today I’m off to go paddle boarding with some friends, which has been on my list of things to do since moving to Charleston!
In WIAW #1, I mentioned having made delicious coconut oatmeal for breakfast. Here is what I used to make it. It was perfect and there is not one thing I would change about this.
– 1 c Water
– 1/3 c of Steel Cut Oats
– 1/2 Banana
– 1/4 c Egg Whites
– 1 T Ground Flax Seed
– 1 tsp Coconut Extract
– Stevia, optional
– 2 tsp Cinnamon Swirl Peanut Butter (I used the Peanut Butter Company’s)
– 3 Strawberries
Directions: Bring water to a boil. Add oatmeal and banana and reduce heat. Allow oats to cook through. Remove from heat for 2 minutes. Add egg whites and stir so that oats and egg whites are completely blended. Return to low heat and allow 5 minutes to cook. Add ground flax seed, coconut extract, and Stevia (optional). Top with peanut butter and strawberries.
You can top these with whatever you want. I think pineapple would taste awesome as well I just haven’t tried it yet.