Breakfast

Breakfast, Recipes, Vegan, Vegetarian

Chocolate Covered Strawberry Overnight Oats

The following post is sponsored by ICED Media on behalf of Arrowhead Mills and Maranatha. The opinions expressed are honest and my own.

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My favorite thing about overnight oats is that they’re so simple to make, and easy to grab and go in the morning. There is no cooking when it comes to “ONOs,” just combine everything, mix it up, and let it soak overnight while you get your beauty sleep! Then come morning time, you can quickly grab your jar of fully prepped oats amidst the morning madness and eat them on your way to work or while getting ready. There is no excuse for skipping breakfast when it’s already prepared for you! I loveeee eating them cold, right out of the fridge.

Some of you may ask, what is the difference between whole rolled oats & steel cut oats?
The difference between rolled and steel cut oats is that while both contain whole grain oats, they are processed differently. Rolled oats are steamed, rolled, steamed again and toasted, ending up as thin flakes. Steel cut oats are made from oat kernels that have been chopped into thick pieces.

Both types of oats are great choices (especially compared to extremely processed instant oatmeal), but steel cut oats get even more points in my book because they digest slower than rolled ones. Like all other grains in whole or cracked form, steel cut oats rank lower on the glycemic index than rolled oats because they take longer for digestive enzymes to reach the starch inside the thicker pieces, slowing down its conversion to sugar. In a nutshell, they don’t cause a spike in blood sugar!

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Chocolate Covered Strawberry Overnight Oats
Serves 1

1/2 cup strawberries, sliced
1/2 cup almond or soy milk
1/4 cup Arrowhead Mills Gluten Free Steel Cut Oats
1/2 ripe banana, mashed
1 Tbsp chia seeds
1/2 Tbsp unsweetened cocoa powder
1/2 Tbsp maple syrup
1/4 tsp pure vanilla extract

Directions:
Combine all ingredients in a glass jar and mix until well combined. Cover with lid and store in the refrigerator overnight.

Tip:
If you’re feeling adventurous, add some fun healthy toppings to send your tastebuds over the top into mouthwatering goodness!

Optional Toppings:
1 Tbsp Maranatha Sunflower Seed Butter
1/2 Tbsp dark chocolate chips

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The Rabbit Food Pyramid Breakdown
Produce: strawberries and banana
Whole Grain: steel cut oats
Protein: milk
Plant Based Fat: chia seeds
Free Extras: cocoa powder and vanilla

Show Arrowhead Mills & Maranatha some love!

Arrowhead Mills
Facebook: facebook.com/arrowheadmills
Pinterest: pinterest.com/arrowheadmills
Twitter: @arrowhead_mills
Website: arrowheadmills.com

Maranatha Foods
Facebook: facebook.com/maranathanutbutters
Instagram: @maranathafoods
Website: maranathafoods.com

| 46 Comments
Breakfast, Recipes, Vegan, Vegetarian

Apple Pie Oatmeal

For the first time all winter, today actually feels like winter. Since it was gloomy and a super chilly low of 60 degrees, I was craving a warm bowl of oatmeal. This recipe is extremely thick, filling, and naturally sweet. Stay warm little snow bunnies!

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Apple Pie Oatmeal
Serves 1

1 fuji or gala apple, chopped
1/2 cup whole rolled oats
1/2 cup milk of your choice
2 Tbsp chopped walnuts
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Chop apple and combine with rolled oats, milk, cinnamon, and nutmeg in a small saucepan. Bring the mixture to a simmer/boil, then cover and bring down to low heat. Cover and stir occasionally and until the oats and apple become cooked and liquid is absorbed. Top with chopped walnuts and enjoy!

Toppings: Enjoy with 2 tablespoons of chopped walnuts, or if you’re feeling crazy, try 1 tablespoon of peanut or almond butter!

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The Rabbit Food Pyramid Breakdown
Produce: apple
Whole Grain: rolled oats
Protein: milk
Plant Based Fat: walnuts (or 1 Tbsp nut butter!)
Free Extras: cinnamon & nutmeg

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I’m so excited and honored to be featured in Natural Delights free eBook “Nature’s Power Fruit” this month! Click through the image to download the free ebook featuring 5 recipes!

Health & Happiness
xo Catherine

| 6 Comments
Breakfast, Recipes

Oat & Yogurt Pancakes

I hope that everyone had a fabulous weekend!
Last weekend I was inspired to make a flourless high protein pancake, so here it is!
What’s better than warm hotcakes on Sunday morning?
Healthy hotcakes!

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Oat & Yogurt Pancakes
Serves 4

1 cup rolled oats
6 egg whites
1 cup Chobani 0% unsweetened Greek yogurt
1 Tbsp agave nectar (honey or maple syrup work as well)
1/2 tsp vanilla extract
1/2 tsp baking powder

Topping:
1 Tbsp peanut butter (or other nut buter)
1 tsp pure maple syrup

Combine all ingredients in a blender and blend until smooth. Lightly coat a pan over medium heat with nonstick or olive oil cooking spray. Using a 1 Tablespoon measuring spoon, scoop batter into the pan. Once the batter starts to bubble, flip to the opposite side and cook through. Repeat for each pancake. Spray nonstick spray in-between each round to prevent sticking.

Note: 1 serving is 4 Tablespoon sized pancakes.

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The Rabbit Food Pyramid Breakdown
Produce: none – would be great with 1 sliced banana or 1 cup of fresh berries
Whole Grain: rolled oats
Protein: yogurt & egg whites
Plant Based Fat: peanut butter topping
Free Extras: vanilla & baking powder

| 12 Comments
Breakfast, Recipes, Vegan, Vegetarian

Pumpkin Pie Overnight Oats

Congratulations to the winner of my Maranatha Giveaway: Ashley!
Be sure to check your email to claim your prize : )

Ahhhh tis the season of pumpkin and spices!
My favorite thing about overnight oats is that they’re so simple to make, and easy to grab and go in the morning. There is no cooking when it comes to ONOs, just combine everything, mix it up, and let it soak overnight while you get your beauty sleep! Then come morning time, you can quickly grab your jar of fully prepped oats amidst the morning madness and eat them on your way to work or while getting ready. There is no excuse for skipping breakfast when it’s already prepared for you! I loveeee eating them cold, right out of the fridge.

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Pumpkin Pie Overnight Oats
Serves 1

1/2 cup unsweetened soy milk
1/4 cup rolled oats
1/4 cup canned pumpkin
1 Tbsp chia seeds
1/2 Tbsp pure maple syrup
1/2 tsp pumpkin pie spice (or 1/4 tsp cinnamon, 1/8 tsp ginger, and 1/8 tsp nutmeg)

Combine all ingredients in a jar and mix until fully combined. Place in the refrigerator overnight and enjoy in the morning with a spoon!
Note: Don’t like soy milk? You can use 1/2 cup of any milk of your choice! Nonfat dairy milk and unsweetened almond milk are great too.

The Rabbit Food Pyramid Breakdown
Produce: pumpkin
Whole Grain: rolled oats
Protein: soy milk
Plant Based Fat: chia seeds

| 31 Comments
Breakfast, Recipes, Vegan, Vegetarian

Cinnamon Raisin Breakfast Quinoa

I’m so excited to be home and back to creating new recipes for you guys! I know that’s why you’re here visiting my blog anyways : ). I think that my favorite meal of the day is breakfast, and since I often get bored of the same breakfast over and over again, I’m always creating new things. Today’s recipe is a similar to traditional oatmeal, but instead using quinoa as the whole grain. Nutritionally renowned for its protein content, quinoa makes an excellent addition for vegan and vegetarian dishes. But it’s not just the protein content that is so special, it’s the type of protein. Quinoa contains the perfect balance of all nine essential amino acids! No wonder it’s considered a “superfood!”

I am in desperate need of some new props for my blog! I realized that I don’t have any fun bowls or utensils since my kitchen is all black and white. I like to call it the Chanel kitchen haha. Time to add some color! Prop shopping will be happening this weekend. For now, my favorite cow creamer is making his debut!

Cinnamon Raisin Breakfast Quinoa
Cinnamon Raisin Breakfast Quinoa
Cinnamon Raisin Breakfast Quinoa
Cinnamon Raisin Breakfast Quinoa
Serves 1

1/2 cup unsweetened almond milk (or nonfat dairy milk)
1/4 cup dry uncooked quinoa
1/4 cup raisins
2 Tbsp sliced almonds
1/2 tsp vanilla
1/4 tsp cinnamon

Combine milk, vanilla, cinnamon, and quinoa in a small saucepan. Bring the mixture to a boil. Once it reaches a boil, lower heat and cover for 10-15 minutes until the milk has been soaked up. While quinoa is cooking, place raisins in a small bowl of water and let them soak. After quinoa has finished cooking, strain the plump raisins from water and add to quinoa along with the almonds. Serve hot.
Note: I think the light sweetness of the raisins is perfect with the quinoa, but if you like a sweeter breakfast you can add half a tablespoon of agave or honey to the quinoa and milk while it’s cooking.

Cinnamon Raisin Breakfast Quinoa
The Rabbit Food Pyramid Breakdown
Produce: raisins
Whole Grain: quinoa
Protein: milk
Plant Based Fat: almonds

| 5 Comments

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