Recipes

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  • Breakfast

Overnight Chia Oats

These overnight chia oats are an easy and nutritious way to jumpstart your day. You can customize them by adding your favorite toppings (fruit, nuts, or seeds) or using flavored almond milk.

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  • Breakfast

Overnight Refrigerator Oatmeal

This on-the-go cold breakfast is portable, quick to make, healthy, and great-tasting! You may also add honey to sweeten the oatmeal. Also good with diced apple or other seasonal fruits.

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  • Breakfast

Maple Pecan Granola

This is a great snack or cereal. On cold winter mornings, pour on a little milk and heat in the microwave for a warm and comforting breakfast.

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  • Breakfast

Apple Pie Steel-Cut Oats

Oatmeal made in the Instant Pot with apples, apple pie spices, and steel-cut oats. Serve with your favorite toppings - we added pecans, a little almond milk, and a drizzle of maple syrup.

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  • Breakfast

Blended Baked Oats

Try these blended baked oats if your morning oatmeal is starting to get boring! Made with almond milk, egg, and a really ripe banana to add sweetness. It reminds me of a muffin. You can leave out the egg, but it won't be as fluffy.

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  • Breakfast

Dominican-Style Oatmeal

While living in the Dominican Republic, I discovered their creamy, easy, and flavorful way of preparing oatmeal. It's such a comforting way to begin the day!

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  • Breakfast

Blueberry Chia Pudding

This chia pudding recipe with blueberries and almond milk makes a light vegan dessert or breakfast on the go. Serve plain or add a variety of toppings; I like toasted almonds and coconut!

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  • Breakfast

Sweet Banana Almond Oatmeal

This sweet banana almond oatmeal is warm, sweet, and lusciously filling, and it leaves me satisfied for hours! The recipe is also incredibly versatile. Switch out any of the ingredients for whatever you fancy. I like it best with some vanilla extract instead of almond extract and topped with crunchy peanut butter and a drizzle of honey! If you want your oatmeal a bit thicker, use a little less milk or cook for a little longer.

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