Hearty and healthy, Chia Pudding and Oats Breakfast Bowl will keep you full till lunch! Made with delicious wholesome ingredients and the perfect meal to nourish your body!
I can not think of a more Instagram friendly meal then a breakfast bowl, ha! Now that we are all home during this world pandemic I find it more crucial than ever to really focus on nourishing our bodies. For us, that means plenty of fruits, veggies, and sunshine! Chia Pudding and Oats Breakfast Bowl ensure we all start our day with good nutrition!
This morning after my quick run, I whipped up Chia Pudding and Oats Breakfast Bowl for the fam! We all like different toppings but the base of the bowl never changes. Topping we love is fruits, toasted coconut, nut butter, and chocolate!
We are trying to get fruit every morning before the kids try to snack on everything else every ten minutes, haha! Do your little kids love to snack, or is it just mine?
Love healthy and nourishing breakfasts, also try Granola Tarts!
- 1 cup almond milk
- 1/2 tsp vanilla extract
- 1 tsp agave
- 1/4 cup chia seeds
- 1/2 cup quick oats
- 2/3 cup almond milk or can sub water
- 1 tsp agave or can sub maple syrup
- Toasted coconut
- Nut butter
- Dark chocolate
- Start by mixing together all your chia pudding ingredients, then set aside. This will take 7-10 minutes to set into a pudding.
- Prepare your quick oats. Add quick oats to boiling almond milk, stir and remove from heat.
- Prepare your toppings.
- Add oats to your bowl on one side. When chia pudding is ready, pour that in on the other side. Top with fruit and whatever your heart desires! ENJOY!
Simplify mornings with Banana Cinnamon Oatmeal. The most delicious, healthy, and quick breakfast! This recipe is dairy-free, gluten-free, and has no added sugars!
Growing up my absolute favorite breakfast was Trader Joe’s maple brown sugar instant oatmeal with a piece of butter toast! Oh My Gosh, I ate so much of it. Little did I know that oatmeal may be the easiest thing to whip up!
Made with 4 wholesome ingredients Banana Cinnamon Oatmeal is a quick and easy meal! There is no added sugar in the glorious bowl of oatmeal. Lately, this has been my breakfast and afternoon snack, I cant seem to get enough! I like to change the toppings, usually, I will use what I have but the combination always includes chia seeds berries and nut butter.
How To Make Banana Cinnamon Oatmeal
- In a saucepan over medium heat, combine 1 ripe banana mashed, almond milk, oats, and cinnamon. Stir and combine all ingredients.
- Bring to a boil then reduce heat and simmer uncovered for 7-10 minutes.
- Top with chia seeds, berries, and your favorite nut butter.
- 1 ripe banana, mashed
- 1 cup almond milk
- 1/2 cup oats
- 1/4 tsp cinnamon
In a saucepan over medium heat, combine 1 ripe banana mashed, almond milk, oats, and cinnamon. Stir and combine all ingredients.
Bring to a boil then reduce heat and simmer uncovered for 7-10 minutes.
Top with chia seeds, berries, and your favorite nut butter.
Berries, seeds, nuts, and nut butter.
Amount Per Serving: Calories: 317 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 13mg Carbohydrates: 63g Net Carbohydrates: 0g Fiber: 8g Sugar: 22g Sugar Alcohols: 0g Protein: 8g
Blueberry Protein Oatmeal Cups are a great make-ahead breakfast and a perfect healthy snack between meals to keep you satisfied. They are vegan, gluten-free, and delicious!
I love New Year’s and I love cleaning up my diet after the holidays, it just feels so right! I am well aware of the failure rate for New Year’s resolutions is about 80%, however, one of the best ways to set yourself up for healthy eating is to meal prep.
Meal prep is not my favorite but it sure as heck saves me from a bag of chips. I like to have snacks ready to go especially in the afternoons when I am carting my kids around. With the addition of protein powder to these Blueberry Protein Oatmeal Cups, you can be filled and energized. Both my kids love them with mini chocolate chips. These oatmeal cups are great for everyone!
Serve Blueberry Protein Oatmeal Cups with your favorite nut butter and you have yourself a delicious snack!
How To Make Blueberry Protein Oatmeal Cups
- Preheat your oven to 350 degrees F. Prepare your muffin tin by spraying with cooking spray or lining with liners.
- In a large mixing bowl mash your banana.
- Add in almond milk, maple syrup, cinnamon, baking powder, salt, oats, and blueberries. Stir till combined. Lastly, add in 2 scoops of vegan vanilla protein powder and stir till combined.
- Evenly divide the mixture into your muffin cups.
- Bake for 25 minutes or until firm. Let cool before removing them.
Storing Blueberry Protein Oatmeal Cups
These oatmeal cups will last in the fridge for 7 days stored in a ziplock lock bag or sealed container.
Love easy vegan recipes, also try Vegan Banana Cinnamon Muffins!
- 1 medium ripe banana
- 2 cups almond milk
- 1 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/4 cup maple syrup
- 3 cups gluten-free rolled oats
- dash of salt
- 2 cups blueberries
- 2 scoops vegan vanilla protein powder
Preheat your oven to 350 degrees F. Prepare your muffin tin by spraying with cooking spray or lining with liners.
In a large mixing bowl mash your banana.
Add in almond milk, maple syrup, cinnamon, baking powder, salt, oats, and blueberries. Stir till combined.
Lastly, add in 2 scoops of vegan vanilla protein powder and stir till combined.
Evenly divide the mixture into your muffin cups.
Bake for 25 minutes or until firm. Let cool before removing them.
Teriyaki Chicken and Rice Bowls take 30 minutes to make and are the perfect weeknight dinner for the whole family. On busy nights this is my go-to meal. A beautiful blend of chicken, carrots, broccoli simmered in a homemade teriyaki sauce and served over a bed of rice. Your next dinner is only 30 minutes away.
Isn’t it the best when all parties in your home love dinner. I do have one child that usually has something to say before every dinner even before she even takes a bite. That is unless its something like cupcakes or ice-cream. Happy to announce that this meal has my most opinionated child stamp of approval, in fact, she asked me to make Chicken Teriyaki again, winning!
I grew up competitively swimming and I must say at every swim meet there were teriyaki chicken bowls and they were my favorite thing about swim meets, ha! Swimmers, I think we can all relate teriyaki bowls and cup o’ noodles, are a swim meet snack bar staples! As I got older and more into eating clean I learned of all the added sugars and nonsense added into a bottle of pre-packed teriyaki sauce. I promise to give you the best quality ingredients in this sauce. I used agave for sweetener but feel free to sub for honey or coconut sugar.
You can make this low carb very easily by throwing it over some cauliflower rice or having it as a lettuce wrap. If you’re looking to beef up these bowls cook up some frozen egg rolls to go along with the bowls.
Can I Make This With Frozen Vegetables?
YES! But cook the veggies first to avoid a watery bowl. Feel free to add in your favorite veggies I love adding steamed cabbage!
Do I have to cook the chicken stovetop?
Nope! Feel free to use the grill just keep the chicken whole. In a pinch, use could even get away with using ground chicken or rotisserie chicken!
Tips for Success:
Don’t use excess salt coconut aminos is salty enough, you can easily over salt this by using salt.
Add in your favorite veggies red bell pepper, cabbage, and sugar snaps are great additions.
Leftovers: Due to the nature of agar-agar powder it will become jello-like in the fridge but don’t fear will liquefy once it’s heated again!
Teriyaki Chicken and Rice Bowls
- 3/4 cup coconut aminos
- 4 tbsp agave (can sub coconut sugar)
- 3 tbsp rice vinegar
- 2 cloves minced garlic
- 1 tsp ground ginger
- 1 tbsp agar-agar powder ( can sub corn starch)
Chicken, Veggies, and Rice:
- 2 lbs chicken thighs (can sub breast) chopped in cubes
- 2 cloves garlic minced
- 1 tbsp onion powder
- 1 1/3 cups diced carrots
- 3 cups broccoli diced
- 1/4 cup green onions diced
- sesame seeds (optional)
For the teriyaki sauce:
- In a small saucepan over medium heat combine the coconut aminos, agave, rice vinegar, garlic, and ginger. Stir with a whisk for 2 minutes.
- Mix in the agar agar powder and the water. Stir until sauce comes to a low boil and then reduce it to a simmer, turn off the heat.
For the chicken:
- In a large skillet over medium-high heat add in sesame oil, chicken, minced garlic, and onion powder. Cook chicken till lightly brown on the outside about 4 minutes.
- Add in the broccoli and carrots, sauté for 2 more minutes. Pour the teriyaki sauce into your chicken and veggies. Stir and let simmer for 10-15 minutes.
To assemble bowls:
- Layer rice into 4 bowls and top with chicken and veggies. Drizzle desired about of teriyaki sauce and top with green onions and sesame seeds. Enjoy!