Prep breakfast the night before, so you can freely hit the snooze button the next morning. This Mocha Overnight Oats recipe will not only fill you up but also give you a little extra energy for the morning.
I used to be the person who never hit the snooze button. I would jump out of bed the second my alarm went off. I’ve gotten into the bad habit of staying up too late doing work. Sometimes I just get on a roll and keep working until my eyes can barely stay open. I know this is such a bad habit. I’m working on it..
This month’s Recipe Redux theme is “Grab a Book and Cook” which is a fun way to remake a recipe from your favorite cookbook. I grabbed my newest book from my collection for this month’s theme.
I love overnightoats. This new mocha overnight oats variation has become my new favorite! It is adapted from Lauren Harris-Pincus’ “The Protein-Packed Breakfast Club” cookbook.
About The Protein-Packed Breakfast Club:
The Protein-Packed Breakfast Club is filled with delicious, easy to make recipes containing 300 calories or less and packed with a minimum of 20 grams of protein. You’ll find a variety of recipes featuring dairy, protein powders, nuts, seeds, eggs and ancient grains including hot trends like overnight oats, smoothie bowls and mug cakes.
I never thought to add coffee to my overnight oats. This is genius! The little extra pick me up, plus the mocha flavor is a perfect way to start the day. The original recipe calls for the addition of coffee and chocolate protein powder, but I only had vanilla protein powder, so I added that plus a little cocoa powder to get that same mocha flavor.
Prep breakfast the night before, so you can freely hit the snooze button the next morning. This Mocha Overnight Oats recipe will not only fill you up but also give you a little extra energy for the morning.
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Looking for some simple meal prep solutions? Prep these simple Vanilla Maple Chia Yogurt Parfaits ahead of time for busy mornings. By posting this recipe I am entering a recipe contest sponsored by Nature’s Path and am eligible to win prizes associated with the contest. I was not compensated for my time.
I’m not going to lie, I wasn’t on board with the whole chia pudding trend when it first started circulating the internet. I wasn’t a fan of the texture. After trying it a few more times, it really grew on me. That goes to show that tastes/textures do evolve over time and we have to give foods a 2nd or even 10th chance.
This is a lesson I share with my clients all the time. We have to try new foods just more than once and in a variety of ways. I once hosted a cooking class that just focused on one ingredient – cauliflower. In this class, we cooked cauliflower in 5 different ways. It was interesting to see that all participants had their opinions on which version they enjoyed best. At the end of the day, everyone enjoyed cauliflower in at least one way.
For a while, I was blending my chia pudding to create a creamier consistency, but then the texture of the chia pudding grew on me and I really enjoy it as a breakfast since it keeps me full and satisfied all morning. Chia seeds are rich plant-source of omega-3 fatty acids, that can reduce inflammation.
No parfait isn’t complete without the granola layer. I topped mine with one of my favorites – Nature’s Path Pumpkin Seed + Flax Granola.
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Have your house smell like the holiday season when you bake this Whole Grain Orange Cranberry Bread. Bake loaves as holiday gifts that your friends and family will love and they won’t even know it’s lightened up!
I absolutely love baking during this time of year. Many gifts I like to give come in the form of food. When I was younger, I used to help my mom bake mini quickbreads to give to our neighbors, teachers, mailman, etc. to spread the holiday cheer. They were always wrapped with a nice bow and a little note attached. Everyone likes a homemade treat to enjoy during the hectic holiday season.
I’ve been playing around with using different types of flours in my baking recipes lately. I have not yet mastered understanding gluten free flours yet (I’m talking to you coconut flour – you dry crumbly mess!), but I am getting better with other whole grain flours.
Do you love baking as much as I do? I try to incorporate more whole grains vs. refined grains into my daily diet and during the holiday season, I do love baking, so why not add some whole grains here too!
The orange-cranberry combo is such a classic and always reminds me of the holiday season. While the holiday season may bring some indulgences with it, you still can make recipes taste indulgent with a healthy twist like this whole grain orange cranberry bread, by switching to whole grains, trimming back on sugar, and adding wholesome fruit.
What is White Whole Wheat Flour?
The look of this recipe may be deceiving when I tell you I used a whole wheat flour. Hmmm.. shouldn’t it be browner? Enter – White WholeWheat Flour. Sounds like a contradiction, right?
White wheat is a different type of wheat that has no major genes for bran color (unlike traditional “red” wheat which has one to three bran color genes). An easy way to think of it is as a sort of albino wheat. The bran of white wheat is not only lighter in color but it’s also milder in flavor, making whole white wheat more appealing to many people accustomed to the taste of refined flour.
The term “white flour” has often been used to mean “refined flour,” so “whole white wheat flour” sounds like a contradiction in terms. But it is simply WHOLE flour – including the bran, germ and endosperm – made from WHITE wheat. – source, Oldways
White whole wheat flour is a whole grain and a much easier solution to add in whole grains into your favorite baking recipes without compromising appearance, taste, and texture.
I’ve noticed in baking white whole wheat flour is not as dense as a regular whole wheat flour, but more of the perfect balance in between of all-purpose flour and whole wheat flour.
Ingredients Needed For Healthy Cranberry Bread
white whole wheat flour
sugar
salt
baking powder
baking soda
Oranges – these are going to be juiced and zested, so skip the store bought
milk – you can use dairy or plant based, your choice!
Prep your loaf pan by spraying with non-stick spray or use parchment paper and preheat the oven to 375 degrees.
In a medium-size mixing bowl sift together the flour, salt, sugar, baking powder, and baking soda.
Using an electric mixer (hand or stand) combine the orange juice, milk, yogurt, eggs, and vanilla extract.
Once it’s smooth, add the dry ingredients into the wet and continue mixing.
Fold in the cranberries.
Pour the batter into the loaf pan and bake until a toothpick comes out clean. This should take about 35 to 40 minutes.
Once the cranberry bread has finished baking, allow it to cool on a baking rack while you make the glaze.
Whisk together the sifted powdered sugar and orange juice. Then drizzle on top! You want to be sure the loaf has cooled some or else the glaze will just run off.
Can I Use Frozen Cranberries?
While fresh cranberries have the best flavor, you can use frozen if that’s what you have. Be sure they are thawed completely before using and try to remove as much excess water as you can.
Health Benefits of Cranberries:
Cranberries naturally contain the flavonoid, proanthocyanidin (PAC) and other polyphenols that have potential health benefits, including reducing the risk of heart disease. Plus, just one cup of fresh cranberries contain 5.1 grams of fiber, 94 mg of potassium, and over 20% of the Daily Value for vitamin C. Nutrition information provided by the Cranberry Institute.
I caught myself cutting off a piece here and there every time I walked through the kitchen. Get ready friends and family, this Whole Grain Orange Cranberry Bread is going to be delivered to you with a ribbon and a special note from me this holiday season!
Have your house smell like the holiday season when you bake this Whole Grain Orange Cranberry Bread. Bake loaves as holiday gifts that your friends and family will love and they won’t even know it’s lightened up!
Ingredients
Scale
2 cups white whole wheat flour
⅓ cup sugar
¼ tsp salt
2 tsp baking powder
½ tsp baking soda
2 oranges, juiced and zest (reserving 1 tbsp juice)
½ cup milk
2 tbsp plain Greek yogurt
2 eggs
1 tsp vanilla extract
1½ cups fresh cranberries, chopped
For the glaze:
1 tbsp reserved orange juice
1 tbsp powdered sugar, sifted
Instructions
Preheat the oven to 375 degrees F. Spray a loaf pan with cooking spray, set aside.
In a medium bowl, sift together white whole wheat flour, sugar, salt, baking powder, and baking soda.
In a large bowl, with an electric mixer, beat together orange juice, milk, yogurt, eggs, and vanilla extract. Mix dry ingredients into wet ingredients slowly, until just combined. Fold in cranberries.
Bake in the oven for 35-40 minutes, until golden brown and a toothpick inserted in the center, comes out clean.
Let cool on a rack. Meanwhile whisk together the reserved orange juice and powdered sugar. Drizzle on top of the loaf. Slice and enjoy!
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Looking for a protein-packed and plant-based breakfast? Try a new breakfast idea, Smashed Chickpea Scramble.
I have a slight obsession with chickpeas. If you search “chickpeas” on my recipe index tab, there are plenty of recipes to choose from. For me, what I think sets them apart is their texture. With a firmer texture, chickpeas are sturdier in dishes. Plus, chickpeas have a slightly nutty taste that pairs well with many flavors.
Ever wonder how I come up with new recipes?
The recipe development process:
I am usually inspired with new recipe ideas from when I travel, go out to eat, or just chatting with my friends, family, and clients. This recipe was inspired when I was counseling a client who was looking for warm plant-based breakfast ideas, that is packed with protein.
The first priority of when I develop a new recipe is taste. If it doesn’t taste good, then no one is going to want to make it or even eat it. Then I think of the nutritional value. Hello, dietitian here. Of course, I’m going to add that to the recipe development process.
During this client’s session, she mentioned she loved chickpeas. We had a brief bonding moment of our love for chickpeas. She asked if I had a chickpea breakfast recipe. I did not! Well, I have this cookie dough smoothie bowl, but she specifically asked for something warm.
Every recipe on here has a story. This is how this recipe became created. This is why I love cooking! I’m inspired daily to get creative in the kitchen.
In a bowl, add chickpeas, water, and 1 tablespoon olive oil. Mash with the back of a fork, leaving some whole for texture.
Fold in turmeric, cumin, ginger, garlic powder, salt, pepper, and hummus until well combined.
Heat remaining 1/2 tablespoon olive oil in a skillet. Add the smashed chickpea mixture with spinach. Saute until chickpeas are warmed through and spinach has wilted.
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Looking to add more fruits and vegetables in your day? This Banana Berry Smoothie is a simple (and delicious) solution to help you meet the recommended amount of fruits and vegetable each day.
The recommended amount of fruits and vegetables in the Healthy U.S.-Style Eating Pattern, of the 2015-2020 edition of the Dietary Guidelines, is 2 cup-equivalents of fruit and 2½ cup-equivalents of vegetables per day. (source)
Reading those recommendations, it may not seem that hard, but on a regular basis, Americans are not meeting that target goal.
Why not start the day with a smoothie packed with fruits and vegetables? If you’re not used to adding vegetables to a smoothie, this recipe is a great one to start off with. The flavors of the berries and bananas take over and you won’t even know the spinach is even in there!
Once you start feeling a little more comfortable with adding vegetables into your smoothie, start trying new variations. Smoothie aficionados are adding vegetables like cauliflower, kale, cucumber, carrots, and even broccoli to their smoothie mix. What vegetables do you add to your smoothie?
Time-saving tip:
Save time in the morning and make smoothie bags. Pre-measure the fruits, veggies, and mix-ins (like chia, flax, peanut butter powder) of your choice in a ziplock bag. Now in the morning, all you have to do is drop the smoothie contents in the blender and add milk (or liquid of choice) for a smoothie ready in under a minute.
Looking to add more fruits and vegetables in your day? This Banana Berry Smoothie is a simple (and delicious) solution to help you meet the recommended amount of fruits and vegetable each day.
Ingredients
Scale
1/2 cup milk
1 banana
1/4 cup raspberries
1/4 cup wild blueberries
1 tablespoon chia seeds
1 cup baby spinach
water or ice, as needed, for desired consistency
Instructions
In a blender, combine milk, banana, raspberries, blueberries, chia seeds, and spinach. Blend until smooth.
For a thicker consistency, add ice. For a thinner consistency, add water.
Don’t have time in the morning to prepare hearty steel cut oatmeal for breakfast? With a little meal prep will help solve that morning rush and nourish your body with a wholesome breakfast with these Frozen (Single Serving) Pumpkin Steel Cut Oatmeal.
Breakfast is the most important meal of the day. How many times have you heard that before? While I believe all meals are important, a good breakfast fuels you up and gets you ready for the day. During the weekends, I love having a leisurely breakfast, sipping my coffee, and enjoying my morning. During the week breakfast making time is 5 minutes or less, rush out the door and coffee in the car on my commute.
Steel cut oatmeal is a hearty wholesome breakfast, but its downfall is that it takes about 15-20 minutes to cook. I’d rather get an extra 20 minutes of sleep. I know I’m not the only one!
Want to enjoy steel cut oats in under 2 minutes? Meal prep to the rescue! Spend 20 minutes one day and have steel cut oats all week. Even if they weren’t steel cut oats and rolled oats instead, the time to take out all the mix-ins is just too much when you are trying to get out the door. Instead, simply take your little frozen single-serving steel cut oat “muffin”, add a few drops of water and pop it into the microwave.
steel cut vs. rolled oats vs. old fashioned oats – what’s the difference?
Steel cut oats vs. rolled oats vs. old-fashioned oats can get confusing. Steel cut oats are whole oat groats cut into little pieces. They are higher in fiber and protein than rolled and instant oats making it more filling and satisfying breakfast.
Make these. You’ll thank me when you are enjoying a hearty breakfast with that extra 20 minutes of sleep.
Don’t have time in the morning to prepare hearty steel cut oatmeal for breakfast? With a little meal prep will help solve that morning rush and nourish your body with a wholesome breakfast with these Frozen (Single Serving) Pumpkin Steel Cut Oatmeal.
Ingredients
Scale
1 cup steel cut oats
3 cups water
⅛ tsp salt
1 banana, mashed
1½ cup pumpkin puree
2 tbsp chia seeds
2 tbsp ground flaxseed
2 tsp pumpkin pie spice
1 tsp pumpkin pie spice extract (can sub vanilla extract)
½ cup walnuts, chopped
Instructions
In a pot, bring water to a boil. Add salt and steel cut oats. Reduce heat to a low simmer. Cover and cook 15. Stir once or twice during cooking time.
Remove oats from heat. Stir in mashed banana, pumpkin, chia seeds, flaxseed, cinnamon, pumpkin pie spice, and pumpkin pie extract.
Spray a large muffin pan with cooking spray. Fill 6 muffin cups with the steel cut oats. Sprinkle chopped walnuts on each.
Freeze steel cut oats in muffin tins until solid. Remove from muffin pan and store in a ziplock bag.
To enjoy warm, simple add a few drops of water and reheat in the microwave for 1 minute and 30 seconds – 2 minutes.
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Ever tried quinoa for breakfast? Adding quinoa to your oatmeal in the morning adds an extra protein and fiber punch. This Quinoa Oatmeal with Berries recipe will keep you full all morning.
I’m sure everyone is back into their normal routines again. We’ve made it over the hump getting back into the groove after the fun summer months. I’ve never hit the snooze button so much in my life.
Celebrate Whole Grains Month:
The first couple weeks getting back into a solid routine are pretty tough, but the key was starting the day with a solid breakfast. September is back to school month, but did you know it is also Whole Grains Month! Are you a quinoa connoisseur or a fan of farro? Think you are savvy with whole grains? Test your skills on the Guess the Grains Quiz.
With a slightly nutty flavor, quinoa is a complete protein, which means that it contains all the essential amino acids our bodies can’t make on their own.
Using the same quinoa oatmeal base, this recipe can be easily customized with any flavors you like. Aim for a mix of carbohydrates, fiber, and protein for a balanced breakfast. This will help maintain stable blood sugars to avoid the mid-morning crash.
If you are used to the flavored sweetened packets and looking to transition to oatmeal with less added sugar, try using fruit and cinnamon to sweeten it up. My favorite trick is to heat frozen berries. They become all gooey and syrupy without adding added sugar.
Place oatmeal and milk in a saucepan, and bring to a boil. Stir over low heat for 5-7 minutes, until oatmeal begins to thicken. Stir in the maple syrup and cooked quinoa.
Add oatmeal quinoa mixture to a bowl. Top with strawberries, raspberries, and almonds.
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Hit the snooze button. Make these Blueberry Cobbler Overnight Oats the night before for a delicious grab and go breakfast.
Meal prep is key for busy weeks. I still don’t understand when I am counseling clients who tell me they skip breakfast. I need my fuel first thing in the morning to start the day.
I used to never hit the snooze button, but when I make my breakfast in advance I justify the little extra time I have in the morning to get ready.
This recipe is so easy to make!
I decided to use Wild Blueberries because I love how sweet and tart they are. Any fruit would work with this recipe. Wild Blueberries have twice (2x) the antioxidant capacity of larger, cultivated blueberries.
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When breakfast sounds and tastes like dessert, this Cookie Dough Smoothie Bowl it worth waking up for.
Cookie dough for breakfast.
Yup, you heard that correctly. I love making cookie dough desserts with chickpeas. I had some leftover chickpeas in my refrigerator, but not enough to make one of my signature desserts, cookie dough bites.
I never thought I would be adding pulses to breakfast, but this fun creation adds a fun flair to breakfast, plus packs in extra fiber and protein. Remember cookie crisps? I feel like this is the adult version. Make a larger batch and enjoy these mini cookie dough bites when craving a sweet treat.
The smoothie.
With the extra addition of these little cookie dough bites, keeping the smoothie bowl simplistic is key. Just banana, almond butter, milk, and vanilla protein powder. The protein powder creates a fluffy texture to the smoothie bowl and adds satiety to feel full throughout the morning.
For the cookie dough bites: In a small bowl, combine chickpeas, maple syrup, and 1 teaspoon almond butter. Mash to combine. Fold in mini chocolate chips. Roll into small balls. Refrigerate for at least 15 minutes, or overnight.
For the smoothie: In a blender, combine banana, 1 tablespoon almond butter, vanilla protein powder, and milk. Blend to combine.
For a thinner consistency, add water. For a thicker consistency, add ice.
Pour smoothie into a bowl and top with chickpea cookie dough bites.
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Traveling always inspires me to create my favorite travel eats at home. My recent France trip inspired me to make these Strawberry Lemon Ricotta Filled Crepes.
If you have been following my Instagram stories, you know last week I was traveling all around France with my sisters. Read my travel recap here: Part One & Part Two.
I love traveling because I always become inspired to develop new recipes for my blog. The first thing that I recreated the day after I came home was crepes! We had plenty of delicious crepes throughout our travels through France. The little crepe stands that we ordered crepes from, had their crepe making down to a science.
It was amazing to see how fast and seamless they worked. Their flipping skills are far more superior to mine. You guys know I even struggle with flipping pancakes, so I tend to make waffles instead!
Don’t worry, you don’t need any fancy crepe pans and tools to create delicious crepes in your own kitchen. You’ll just need a large nonstick pan, rubber spatula, and a little patience. It’s best to make the batter the night before and let it rest overnight in the refrigerator, allowing the flour to fully absorb into the liquid and give the gluten a chance to relax.
While it was tempting stuff my crepe with Nutella that I enjoyed in France, I wanted to try something new and a little lighter. The strawberries I picked up from the farmer’s market were perfect, so they definitely had to make an appearance in these crepes.
Crepes are a great blank canvas to be creative with fillings. Next time I will recreate a savory crepe that I enjoyed with Kelly when we were traveling at a conference.
Traveling inspires new recipes. With a recent trip to France, make these delicious crepes with a strawberry lemon ricotta filling in the comfort of your own home.
Ingredients
Scale
1/2 cup white whole wheat flour
1/2 cup oat flour
1 teaspoon sugar (optional)
1/4 teaspoon salt
3 eggs
1/2 cup milk
2 tablespoons canola oil
1/2 cup seltzer
Filling:
2 cups ricotta cheese
1 lemon, zested
2 tablespoons fresh lemon juice
2 tablespoons seedless strawberry jam
6 strawberries, finely chopped
Instructions
In a blender combine white whole wheat flour, oat flour, sugar (if using), eggs, milk, and canola oil. Blend until smooth. Transfer to a bowl and cover with a lid. Refrigerate overnight.
For the filling: Combine ricotta cheese, lemon zest, lemon juice, and strawberry jam. Stir to combine. Fold in chopped strawberries.
Slowly whisk in the seltzer into the batter. Coat a large nonstick pan with generously cooking spray. Heat over medium-high heat. Ladle 1/3 cup of batter into the center of the pan. Immediately tilt and rotate pan to spread evenly over the whole pan.
Cook until the bottom has slightly browned. Using a rubber spatula quickly flip the crepe and cook until the other side has browned. Remove from pan. Coat pan with cooking spray again and repeat with remaining batter.
To assemble, place the crepe on a plate and spread filling over half of the crepe. Fold opposite side over the filling to create a half-moon shape, then fold again into a triangle.
Top with additional ricotta cheese, strawberries, and lemon zest, if desired.
See notes for storage of crepes.
Notes
Refrigerate crepes between sheets of wax paper and wrapped in plastic for up to 2 days.
Keywords: crepes, France, lemon, strawberry, ricotta, travel
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