Simple Overnight Oats

DSC_0471 In college, you end up taking on a certain schedule that you repeat every Monday, Wednesday, Friday and Tuesday/Thursday. One of those routines is food, and trying to eat a healthy breakfast at a dining hall leaves you with little diversity.  Needless to say, having the same omelet every day got old REAL fast.  Branching out, I started to eat breakfast in my room, where I could add a little more excitement to my day while staying completely vegan.  One of my favorite breakfasts that I have done and still have yet to get tired of is overnight oats.  They are perfect for when you know you won’t have time in the morning or will want to sleep in a little, and it is nice now that the weather is warming up to have a cold breakfast.  They take 10 minutes tops (plus clean up time!)  to prepare and the only equipment you need is a mini fridge (or a regular one if you have that too) a fork and a bowl, cup, or mason jar–my favorite.  The reason I haven’t gotten tired of this breakfast yet is because they are so easy to change up! This recipe is for the type I have been eating lately.  The basic recipe I have been using recently is this: DSC_0452 Ingredients:
Base:
1/2 Banana
1/4 cup of gluten free oats (regular oats would work just as well here too if you don’t mind the gluten)
~1/2 cup of almond milk (you could easily replace this with another nut milk, or regular milk, or even add some water instead)

Proteins/Fats: 1 Tbs. of Chia seeds
1 Tbs. Hemp hearts Almonds (I use between 5-10, depending on how many chia seeds or hemp hearts I use)
Protein powder (optional)

Other:
1-2 tsp. Cinnamon!
Handful of berries (frozen or fresh)
Honey (if you like your oats sweet)

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Directions: Mash up the banana first, then add the rest of the ingredients! I like to just add the berries and almonds on top and not stir them in (personal preference).  I usually have the chia seeds in there because they soak up the almond milk and make the combination a little bit thicker.  If you like your oatmeal thinner, I would add more almond milk or water, it is okay to mix the two!

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Even though oats on their own do not have much protein and will not hold you for very long, I decided that I would add as much protein as possible to make sure there was something from stopping my blood-sugar from spiking too much.  So with the proteins/fats section, you can mix and match any combination that you like.

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I hope you at least give them a try so that you can love these oats as much as much as I do!  Have a wonderful day!

Love,
Lucy

Mug Cake Musings

I have an insatiable sweet tooth.  But living in a first-year dorm with my dairy-restriction makes it hard for me to find many options when I am craving something sweet.  For the past month or two, I have been experimenting with mug-cake recipes.  There are so many recipes out there, some with a ton of ingredients and others with a few.  However, I can’t really have eggs in my dorm (nothing to cook them with) and I don’t happen to have heaps of flour, baking powder, vanilla, salt, etc.  laying around my room. However, I do have some baking soda (originally bought to keep my mini fridge smelling nice) and some almond flour (for a baking attempt that I didn’t carry through),  so here is one variation of the recipes that I have been making with the ingredients available.

I have been trying numerous variations for weeks, however, I was super excited about this one because it actually resembles a cake! The first thing I tried was only with protein powder, which was delicious, don’t get me wrong, but it was more of a hot, fluffy, soufflé-type mess.  So I tried it a couple times with different variations or banana and almond flour.  It tastes just as good if you use half the banana, but it definitely has a better texture if you used.  This is by no means perfected, but definitely a simple base that you can add anything you want to, so play around with it!

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Gluten-Free, Dairy-Free Banana Nut Mug Cake/Bread

Ingredients:

1 Large Mug, Coffee Cup, or other container (a bowl would probably work well, or a mason jar?)

1 Ripe banana

3-4 Tbs Almond Flour

1/4 tsp Baking Soda

1 Tbs of coconut oil/butter

1/4 cup of Almond Milk

Handful of Walnuts

1-3 tsp Honey, or just to taste (you could use maple syrup or any other sweetener of your choice)

1 tsp Cinnamon

(This could probably use some salt as well, but alas-there is not any

*Keep in mind that these measurements aren’t exact, so if you want to change them at all, go ahead and experiment!*

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Directions:

First, mash up the bananas in the mug, into a paste of some sort.  Then add all of the ingredients, putting in the nuts last to make sure it mixes evenly.  Then pop the whole thing into the microwave for 1 minute and 30 seconds.  Take a look t it, and if there is any uncooked batter on the top, then put it in for 20-30 seconds more.  When you take it out, make sure not to burn yourself! (I almost didn’t care about how hot it was and took a bite right after taking it out while half-dropping the burning mug).

 

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As far as cake goes, this might be one of the healthiest types.  If  you want less carbs (though this is already low in carbs because of the almond flour), you can use only half of the banana, or less honey.   I hope you enjoy it! Always love and accept yourself, and don’t be afraid to treat yourself!

Love,
Lucy