Overnight Oats
Servings: 1 serving
Ingredients:
1/2 cup rolled oats
½ cup nonfat milk
¼ cup nonfat, plain Greek yogurt
2 tsp chia seeds
½ tbsp maple syrup
½ tsp vanilla extract
2 tbsp sliced almonds
½ banana, sliced
⅓ cup blueberries
Instructions:
Mix oats, milk, Greek yogurt, chia seeds, maple syrup, and vanilla in a jar or bowl. Cover and refrigerate overnight.
To serve, top with almonds, banana, and blueberries.
Nutrition Per Serving: 437 calories, 11.1g fat, 1.3g saturated fat, 77.4mg sodium, 65.4g carbohydrates, 9.5g fiber, 27.6g sugar, 0g added sugars, 20g protein
Oatmeal Strawberry Cookie Pie
Ingredients
4 tablespoons unsalted butter, at room temperature
3 tablespoons maple syrup
2 tablespoons coconut sugar
1 egg
2/3 cup white whole-wheat flour
1/2 cup rolled oats
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
4.4 ounces vanilla Skyr (e.g., Icelandic Provisions)
2 cups strawberries, sliced
Directions
Preheat the oven to 350°F (196°C). Coat a 12- to 14-inch (30.5 to 35-cm) cast-iron skillet or oven-proof saute pan thoroughly with cooking spray and set aside. In a large bowl, beat the butter, maple syrup and coconut sugar together. Add the egg and beat until incorporated.
In a medium bowl, whisk together the flour, oats, cinnamon, baking soda and salt. Add to the butter mixture and stir with a wooden spoon to combine. Pour dough into the prepared pan and press the dough out to a 12-inch (30.5 cm) round in the pan. Bake until golden brown, 15–18 minutes. Transfer the skillet to a cooling rack and let cool to room temperature.
Spread the skyr evenly over the cookie, leaving a 1/2-inch (1.3-cm) edge uncovered all around. Top with the strawberries, laying them in concentric circles over the skyr. Cut the cookie into 8 wedges. Serve immediately.
Serves: 8 | Serving Size: 1/8 recipe
Nutrition (per serving): Calories: 176; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 39mg; Sodium: 143mg; Carbohydrate: 24g; Dietary Fiber: 3g; Sugar: 11g; Protein: 5g
Tart & Cherry Chia Pudding
Ingredients
1 cup (150g) tart cherries, frozen
1 cup (120ml) coconut milk
1/4 cup (30g) of chia seeds
1/4 cup (60ml) tart cherry juice
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Optional Garnishes
Tart dried cherries
Dark chocolate chips or cacao nibs (certified gluten-free if necessary)
Directions
In a small bowl, combine chia seeds and cherry juice and coconut milk. Allow this to soak for at least 30 minutes or until the chia seeds have absorbed most of the liquid creating a thick gel.
In a food processor or high speed blender, pour the chia seed mixture into the blender with all remaining ingredients and blend until creamy.
Pour pudding into the bowl, glass, or cup you’re serving in. Garnish by sprinkling chocolate chips on top or additional tart cherries, fresh, frozen or dried. Enjoy!
Serves: 2 | Serving Size: 1 cup
Nutrition (per serving): Calories: 201; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 20mg; Carbohydrate: 23g; Dietary Fiber: 11g; Sugar: 7g; Protein: 7g
Nutrition Bonus: Potassium: 124mg; Iron: 15%; Vitamin A: 18%; Vitamin C: 2%; Calcium: 40%
Coconut and Pineapple Smoothie
Ingredients
3/8 cup Quaker Oats
6.7 ounces Unsweetened vanilla almond milk
1/2 cup Pineapple chunks
2 tablespoons Unsweetened coconut flakes
1/8 cup chopped pecans
Directions
Place all ingredients in a blender and blend until smooth. If you want the drink thicker, add more oats and ice cubes.
Note: Unsweetened plain almond milk (or your preferred milk) can be substituted for the vanilla variety if you want a less sweet smoothie.
Serves: 1 | Serving size: 1 smoothie
Nutrition (per serving): Calories: 352; Total Fat: 20.3g; Saturated Fat: 6.2g; Monounsaturated Fat: 6.3g; Cholesterol: 0mg; Sodium: 153.2mg; Carbohydrates: 39g; Dietary Fiber: 8.6g; Sugar: 11.9g; Protein: 6.6g