I love easy meals. I also rarely have time to make, let alone, eat breakfast. If you are like me, and love to hit that snooze button 16 more times before getting up-over night oats are the miracle breakfast food you have been waiting for.
Let’s talk oats. There are several varieties of oats, but I found that rolled oats are the best option for overnight soaking. Instant or Quick oats disintegrate into nothingness, and were not a pleasing texture to eat. Steel cut oats are too thick. They did not absorb the liquid, and were just weird. Rolled oats are perfect for absorbing liquid overnight. Plus, they hold their shape and texture, and do not dissolve into nothingness.
Next, we need to talk about the creaminess of the oats. I have made so. many. batches. of overnight oats. SO. MANY. If you use equal parts oats to liquid, the oats are not as silky and creamy. If you use one part oats and two parts liquid, not all of the liquid gets absorbed. For the best: oat texture, liquid absorption, flavor consistency, it is best to use 1/4 cup of rolled oats to 1/3 cup of liquid.
1/4 c. rolled oats
1/3 c. plant based milk
1/2 tbsp. pure maple syrup/agave
1/2 tbsp. chia seeds
1/2 tsp vanilla extract
pinch of salt
Combine all ingredients. Place in the refrigerator for at least 4 hours. It is just that easy. We love adding things to our oats to give us variety of breakfasts.
Here are some of our favorites:
1/2 tsp of cinnamon-add this before putting them in the fridge
1 1/2 tbsp cocoa powder-add this before putting them in the fridge
2 tbsp peanut butter-add in the morning before eating
bananas-add in the morning before eating
fresh chopped berries-add in the morning before eating
I hope you love these oats, and it saves you time in the morning! Hit that snooze button a 17th time.
One of my favorite childhood memories is baking banana bread with my mom. The recipe was out of an old tattered cookbook from a church picnic from when she was a little girl. It was one of those recipes that you can taste the love baked into the bread. Ever since I became vegan, I knew I needed to veganize this recipe. Who doesn’t love a warm piece of banana bread? The nostalgia of the smell coming from the oven alone is worth trying this recipe.
There is no processed sugar in this recipe! Just maple sugar. My husband has the world’s BIGGEST sweet tooth; I am not kidding, about 3/4 of his diet is sugar. He thought the bread was perfectly sweet without anything extra added. If you need the extra sweetness, you can always add 1/3 cup of homemade apple sauce-also add an extra 1/4 cup of flour.
4 Bananas (about 2 cups)
2 c. flour
1 tsp. baking soda (1 1/2 tsp if using gluten free flour)
1 1/2 tbsp. chia seeds
1/2 tsp. cinnamon
pinch of nutmeg
pinch of clove
pinch of salt
1/3 c. maple syrup
2 tsp. vanilla
Those are the base ingredients. You can add flavors how ever you want. Here are some of my favorite to mix and match as you choose:
1/2 c. peanut butter (you can make your own! Click here for the recipe)
3/4 c. chopped walnuts
1/2 c. chocolate chips
1/2 c. cocoa powder
Preheat oven to 350 degrees
Grind chia seeds (I used a coffee grinder. You want them to become a fine powder)
Mix in maple syrup and vanilla.
Add flour, baking soda, ground chia seeds, cinnamon, nutmeg, clove, and salt
Place in bread tin
Bake for 45-50 minutes or until the edges start to pull away from the sides of the pan
Remove from oven, and place on a cooling rack
I hope this recipe give you as much nostalgia as it did for me. It is delicious, and will make your tummy very happy.
Fall is in full swing here in Wisconsin. With a chill in the air and the leaves changing color, it reminds me of cozy Saturday mornings inside by the fire place in my parent’s house. My parents are both amazing cooks. Since going vegan, I have been trying to convert their delicious meals into their vegan sister dishes. Today I have for you a family favorite Vegan. French. Toast. Bake. Talk about all the fall feels. BESIDES, WHO DOESN’T LOVE FRENCH TOAST?! Enjoy this easy recipe for you and your family. This recipe can be made gluten free by using gluten free bread.
3 c. almond milk
2 tsp. maple syrup
2 1/2 tsp. ground cinnamon
1/4 tsp. ground clove
1/2 tsp. ground nutmeg
2 tbsp. vanilla extract
1/2 c. brown sugar packed (organic to ensure it’s vegan)
1/2 c. vegan “buttermilk”
1 1/2 tbsp. chia seeds ground
1 loaf vegan day-old vegan bread (I used a vegan sourdough)
2 tbsp. vegan butter
I have talked about the vegan “buttermilk” in my lemon blueberry muffin-top recipe found here. But-for a refresher, whisk 1/2 cup of almond milk with 2 tsp. of apple cider vinegar and let sit for 5-10 minutes. The vinegar will cause the almond milk to slightly curdle, and make the buttermilk.
Pre-Heat oven to 350°.
Cut the loaf of bread into 3/4 or 1 inch pieces. Place in large bowl for later.
In a smaller bowl mix together 1/2 cup almond milk with 2 teaspoon of apple cider vinegar. Put aside.
Take 1 1/2 tablespoons of chia seeds, and grind them. I used a coffee grinder
In a large mixing bowl combine: almond milk, maple syrup, ground cinnamon, ground clove, ground nutmeg, vanilla extract, brown sugar, ground chia seeds, and vegan buttermilk.
Pour 1/3 of the liquid mixture over the bread, and carefully mix. Repeat until the liquid mixture is combined into the bread.
Grease a 9×13 baking dish. Add the bread and liquid mixture into the baking dish.
Chop the 2 tablespoons of vegan butter, and place sporadically over the top.
Bake covered for 35-40 minutes
Bake uncovered for another 15 minutes.
Top with candied pecans and pure maple syrup.
If you need a recipe for candied pecans, look no further!
2 tbsp. vegan butter
1/2 cup brown sugar (organic to ensure it is vegan)
1 cup chopped pecans
Heat a skillet over medium heat
Add vegan butter to the skillet, and wait until you see bubbles start to form