Chocolate Overnight Oats with Chia Seeds

Chocolate Overnight Oats with Chia Seeds
Chocolate Overnight Oats with Chia Seeds

Never underestimate the power of chocolate. My lovely 3 year old, who has had chocolate only a handful of times but was not only willing to try this, but begging for a bite; and she kept eating. This is a fun treat, super easy to throw together the night before, and perfect for a quick breakfast, or in our case, a mid-morning snack. The toppings you use are totally up to you and what you have in your pantry. I love some sort of tart fruit, I usually use frozen raspberries, and the extra crunch of the almonds and coconut. Wolfie loved the bananas and Fox loved the coconut and freeze dried strawberries.

Makes 2 large servings

Ingredients

  • 2 cups non-dairy milk
  • 3 TBL pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 2 TBL cocoa powder – I used a mixture of dutch and natural
  • 1 cup rolled oats
  • 1/4 cup chia seeds
  • Toppings of choice, this time I used: 1/2 a banana, sliced, 1 TBL sliced almonds, 2 TBL coconut chips, 2 TBL freeze dried strawberries, and a few chocolate chips. Other ideas are nut butter, coco nibs, frozen fruit, fresh fruit, other chopped nuts, whatevs.

Instructions

  1. Whisk together the milk, maple syrup, vanilla, almond, and cocoa powder in a bowl that has a lid.
  2. Stir in oats and chia seeds, cover, and refrigerate overnight, at least 6 hours.
  3. If you’re using frozen fruit you can toss it on top the night before and it will be thawed and lovely when you get to it in the morning.
  4. In the morning top with anything you desire.

 

Vegetarian Tater Tot Hot Dish or as I like to call it “Careful, your Midwest is showing”

Tater Tot Breakfast Hot Dish
Tater Tot Breakfast Hot Dish

I blame Pinterest for this one, and the short days, and just feeling a little homesick after the move. Not that this dish would be found anywhere near Cambridge, MA, but it would be found in Wisconsin where I’m originally from. All I can think when I look at this is “careful, your midwest is showing.”  That being said it is everything a midwest dish should be; homey, salty, comforting, easy, cheesy, serves a crowd, and topped with tater tots. It is truly perfect for New Year’s Day because you can make it ahead of time, and just hang out drinking coffee while it bakes in the morning. You can start your New Years resolution eating at lunch.

This is a perfect dish for when you have overnight guests as it feeds a crowd with minimal effort, and will make most anyone happy if they are ok with tater tots for breakfast. And if they aren’t, well, you might want to decide if you need that kind of negativity in your life. If you really want to make it minimal effort in the morning just sauté your vegetables the night before and assemble the morning of.

Happy Midwestern Breakfast to you. I hope you’re holidays are merry and bright.

Banana Zucchini Baked Oatmeal Muffins

Adapted from www.hummusapien.com

Makes 12 servings

 Ingredients

  • 2 tbsp ground flaxseed or chia seeds + 6 tbsp water (alternatively, you can use 2 eggs)
  • 2 medium to large over-ripe bananas
  • 2 small zucchini, grated (don’t squeeze water out)
  • 1 tsp vanilla extract
  • 2 cups old-fashioned rolled oats
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt

Instructions

  1. Preheat oven to 375F. Spray a muffin tin with cooking spray or grease with coconut oil.
  2. Place flax and water in small bowl. Stir and set aside to “gel.”
  3. Place bananas in a large bowl and mash with a fork. Add grated zucchini, vanilla extract, and flax mixture, stirring to combine.
  4. Add oats, baking powder, cinnamon, and salt, Stir until just combined.
  5. Spoon mixture into muffin cups, filling nearly to the top.
  6. Bake for 18-22 minutes until golden brown and dry on top.
  7. Store cooled oatmeal cups in an air-tight container in the refrigerator. These freeze well, too!