Breakfast Hacks: Overnight Oats

Post by Aine Davis

Overnight oats are a healthy (and easy) way to enjoy breakfast on-the-go! Prepare the night before, and they’ll be ready in the morning. Just mix everything in a jar and leave in the fridge overnight.

PUMPKIN SPICE OATS: 

Top with toasted pecans and walnuts, if desired.

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CHOCOLATE CHOCOLATE OATS: 

  • 1/2 cup almond milk
  • 1/2 cup coconut milk
  • 1/2 cup oats (same brand as above)
  • 3 tbsp raw cacao powder
  • 3 tbsp raw cacao nibs
  • 2 tbsp blue agave or maple syrup
  • 1 tsp pure vanilla extract

Chop up your favourite granola or snack bar to act as a topping!

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Peanut Butter and Banana

  • 1 cup almond milk
  • 1/2 cup oats
  • 1/2 cup natural peanut butter
  • 1/2 tsp vanilla extract
  • 1 whole banana

Serve with toasted pecans and your favourite jam!

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Raw Pumpkin Cheesecake Blondies 

Recipe by Alexandra Courts 

It’s about time that we posted sometime pumpkin-related! Ditch your Starbucks PSL (wow, what a pity) and make these sweet treats instead.

   INGREDIENTS:

For the blondie base….

  • 1 1/2 cups raw macadamia nuts, soaked overnight
  • 2 1/2 cups dates, soaked if desired
  • 1 cup shredded unsweetened coconut
  • 2 tbsp ground flaxseed

For the pumpkin cheesecake filling…

  • 1 can pumpkin puree
  • 1 can full fat coconut milk (including coconut oil at the bottom of the can)
  • 2 cups raw cashews, soaked overnight
  • 3/4 cup raw agave nectar
  • 2 tbsp cinnamon
  • 1 tbsp nutmeg
  • 1 tsp ginger

Directions…

  1. Blend macadamia nuts, dates, coconut and flax until thoroughly ground and incorporated. Press mixture into the base of an eight-inch square cake pan lined with wide strips of parchment paper. Ensure that base is flat to form an even crust.
  2. Blend cheesecake filling ingredients until smooth and creamy in consistency. Add more agave if necessary to further smooth.
  3. Pour cheesecake filling onto base and allow blondies to freeze for 1-2 hours or overnight if possible. If freezing overnight, allow blondies to thaw at room temperature for about 20-30 minutes before slicing.
  4. Garnish with toppings of choice. Pictured is a dash of cinnamon and shredded unsweetened coconut.

Enjoy! Makes approximately 12 blondies.

No-Bake Pumpkin Chocolate Chip Pie

By contributor Alexandra Courts

This was the perfect dessert to finish off a wonderful Thanksgiving dinner with my family over the weekend! They couldn’t believe this dish was gluten-free, vegan, refined sugar-free and raw. Try the recipe out and you’ll be in shock, too.

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Ingredients…

Crust

  • 2 cups raw walnuts
  • 2 cups dates, pitted and soaked
  • 1/2 cup shredded coconut
  • 1/4 cup raw cacao powder
  • 1 tbsp pure vanilla extract

Filling

  • 1 standard can pumpkin puree
  • 3 cups cashews, soaked
  • 1 cup 100% maple syrup
  • 1/2 cup chocolate chips (optional)
  • 1/4 cup coconut oil, melted
  • 3 tbsp cinnamon
  • 2 tbsp nutmeg

Directions

  1. Blend walnuts, shredded coconut and raw cacao powder together. Add dates and vanilla and continue blending until thoroughly combined.
  2. Move mixture from blender to a round 8-inch pan lined with plastic wrap. Press mixture down evenly in a thin layer to form crust. Set aside in freezer for 20 minutes.
  3. Blend cashews until creamy. Add pumpkin, maple syrup, coconut oil, and spices. Continue blending.
  4. Remove pie crust from freezer and add mixture evenly overtop the crust. Top with chocolate chips if desired.
  5. Freeze pie for 1 hour until the mixture has settled. Serve immediately.

Makes 1 pie (6 serving).

Pumpkin Chocolate Chip Muffins

By contributor Alexandra Courts

I recently found out that the pumpkin spice syrup at Starbucks doesn’t even actually contain pumpkin! Additionally, these extremely popular drinks are made with milk, high fructose corn syrup, and a whack of other artificial ingredients. What the heck? 

Here’s a new recipe I’ve created that will give you that fall flavour fix you’ve been craving: pumpkin chocolate chip muffins that are gluten-free, vegan and healthy! Eat your heart out: 

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Ingredients…

  • 2 vegan “eggs” (use this conversion chart)
  • 1 cup pumpkin puree 
  • 1 cup organic coconut sugar
  • 1 cup vegan chocolate chips 
  • 1/2 cup apple sauce (organic preferably) 
  • 1/2 cup brown rice flour
  • 1/2 cup arrowroot flour 
  • 1/2 cup tapioca flour
  • 3 tbsp ground flax
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp nutmeg
  • 1/2 tsp salt 

Directions…

  1. In large bowl, mix all dry ingredients together thoroughly. Set aside.
  2. In separate bowl, whisk all wet ingredients together.
  3. Combine contents of both bowls and mix until batter is thick in consistency. 
  4. Line a standard muffin pan with paper cups, or lightly oil pan to prevent muffins from sticking to the pan. Spoon batter into cups. Top with additional chocolate chips if desired. 
  5. Bake at 350 degrees for 20-25 minutes until golden brown. 

Allow 20 minutes to cool before removing from pan. Serve warm. Enjoy! 

Makes 12 muffins.