Tag: overnight oats

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.

Chocolate Overnight Oats with Chia Seeds

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.

 

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Vegan Slow Cooker Carrot Cake and Zucchini Bread Oatmeal

Vegan Slow Cooker Carrot Cake and Zucchini Bread Oatmeal
Vegan Slow Cooker Carrot Cake and Zucchini Bread Oatmeal

More vegetables for breakfast?! Well, yes. And it’s vegan and gluten free. This recipe is one that I found before children from the cookbook “The Vegan Slow Cooker” It is a lovely way to mix in some vegetables for breakfast, and it tastes delicious! It’s also perfect for when you have overnight guests, or know you will have a rushed morning. It smells wonderful and is done by the time you get up in the morning. Yes, my toddler loved this!

You don’t have to sweeten this at all, and can add what you like for toppings just before serving. Nuts, fruit, milk, sweetener, anything that sounds good will be a lovely addition.

Vegan Slow Cooker Carrot Cake and Zucchini Bread Oatmeal

Originally from The Vegan Slow Cooker

 Ingredients

  • 1 cup steal cut oats (certified gluten free if necessary)
  • 2 cups non-dairy milk
  • 1 cup coconut water, or more non-dairy milk
  • 3 small carrot, grated
  • 1/2 medium zucchini, grated
  • pinch of salt
  • pinch of nutmeg
  • pinch of ground cloves
  • 1 tsp cinnamon
  • 1-2 TBL brown sugar or maple syrup
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Combine everything except the pecans in the crock of your slow cooker.
  2. Stir briefly and cook on low 6-8 hours (overnight).
  3. In the morning stir in the chopped pecans and whatever else your heart desires.

Additional notes

You can use all carrots, or all zucchini.