Written by Nicole Enberg Vaz
I’m not totally on board with the idea that breakfast is the most important meal of the day. Despite my feelings on this topic, I force myself to eat something every morning and I’m usually better for it when I do.
This week I noticed I had a ton of old fashioned rolled oats in my pantry (presumably from making oatmeal chocolate chip cookies or some other naughty treat). Not only do oats have a ton of heart healthy fiber, they also help lower bad cholesterol, fight to keep our weight in check and give us sustained energy for a busy day ahead. In other words, oats are our friends, folks. Here are four easy, healthy and quick breakfast recipes you can make the night ahead or morning of to start your day off right. And if you still don’t budge on the breakfast issue, consider these good for a snack break anytime of day.
Peach Crisp Smoothie
1 ripe peach peeled
1/4 cup raw oats
1/2 cup vanilla or peach Greek yogurt
1/2 cup vanilla almond milk*
1/4 tsp. ground cinnamon
Dash of ginger
1/2 tsp. vanilla extract
Place all ingredients into any standard blender and blend until smooth.
Add a small handful of ice and blend again.
Note: Use regular milk or soy milk if desired.
Healthier Cookie Dough Balls
1 Cup Rolled Oats
1/2 cup almond flour, spelt flour or coconut flour
A generous pinch of sea salt
¼ cup Maple syrup
¼ cup melted coconut oil or olive oil
1 tsp vanilla extract
3 tablespoons mini dark chocolate chips
optional: add raisins, coconut chips or crushed walnut pieces
1. Keep a tablespoon of oats aside. Pulse the remaining oats into fine powder using a blender or food processor.
2. In a mixing bowl, take all the dry ingredients, oat flour, oats, optional flour and salt and mix well.
3. Take another bowl and add the wet ingredients, maple syrup, melted coconut oil/olive oil and vanilla extract. Give it a good mix.
4. Add in the dry ingredients. Fold in chocolate chips with a spatula. Apply little touch of oil to your palms and use your hands to roll the mixture into a soft cookie dough consistency.
5. Cover the dough with a foil and refrigerate for 15 minutes.
6. Take out the dough and start rolling into small balls. Store treats in fridge or an airtight container for up to 5-7 days.
1/3 Cup Rolled Oats like Quaker Oats
1/3-1/2 cup of milk, almond milk or coconut milk of your choice
• 1/2 tablespoon of chia seeds
1 chopped up pear, banana, peach or apple
1/2 teaspoon of maple syrup or agave syrup
pinch of cinnamon
pinch of salt
- Stir everything together in a bowl. Place in fridge overnight.
- In the morning, stir and top with something crunchy like sliced almonds, walnuts granola, almond butter, peanut butter or any other toppings.
No Bake Chocolate Chip Peanut Butter Bars
(Makes 20 squares)
1 cup of peanut butter
½ cup of honey
3 cups of rolled oats
pinch of salt
generous handful of mini chocolate chips
- Grease a 9X9 pan with non-stick spray.
- Melt peanut butter and honey together until smooth on a stovetop or in the microwave (about 1 minute or so). Mix melted ingredients with oats, pinch of salt and mini chocolate chips.
- Press mixture into prepared pan and refrigerate for at least 30 minutes before cutting. Serve cold or at room temperature.