Dairy Free

Chocolate Peanut Butter Oatmeal Bites

Chocolate Peanut Butter Oatmeal Bites full of protein and fiber. This recipe is quick and easy, plus it’s delicious!

Make these energy bites and have breakfast, a snack, or even dessert ready to go. Having something ready to eat in the fridge is always helpful when you’re in a rush or if you just don’t want to make anything.

You can easily substitute the peanut butter with a different nut butter or sunflower seed butter, and you could try adding other things like dried fruit, cacao nibs, cacao powder, coconut, and more into the mixture.

Ingredients

  • 1 cup gluten free rolled oats
  • ½ cup peanut butter
  • ½ cup ground flaxseed
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • Desired amount of chocolate chips

Directions

  1. Add all the ingredients to a medium bowl.
  2. Stir until everything is combined.
  3. Let the mixture chill in the fridge for at least 20 minutes so it is easier to form into balls.
  4. Use a tablespoon sized scoop to scoop out the mixture and roll into balls.
  5. Enjoy right away or store in a sealed container in the fridge to eat later.

Chocolate Cherry Smoothie

I’ve still been making lots of smoothies recently, so I’m sharing this chocolate cherry one.

I added a handful of spinach but this is completely optional. It doesn’t change the taste of the smoothie, and it’s a good way to get some more greens in if you have any spinach.

This recipe makes just enough to fit in one glass, but feel free to double or triple the recipe for more servings.

Ingredients

  • 1 cup frozen cherries
  • 1 banana
  • 1 tablespoon cacao powder
  • 1 pitted date
  • A handful of spinach (optional)
  • A serving of collagen or protein powder (optional)
  • ⅓ cup almond milk

Directions 

  1. Place all the ingredients in a blender. Blend until smooth.
  2. Pour into a glass and any toppings you’d like (cacao nibs, nut butter, etc.)

Blueberry Banana Spinach Smoothie

The weather has been so hot and humid recently, which means I have been making a lot of smoothies. Smoothies are one of my favorite things to eat and they’re easy too. You just throw all the ingredients in a blender. 

I like adding protein powder or collagen to my smoothies just to make them a little more satiating, but it isn’t necessary. Also, any milk will do, but I prefer to have almond milk in my smoothies.

This recipe makes just enough to fit in one glass, but feel free to double or triple the recipe for more servings.

Ingredients 

  • 1 banana
  • 1 ½ cups frozen blueberries
  • A handful of spinach
  • A serving of collagen or protein powder (optional)
  • ⅓ cup almond milk

Directions

  1. Place all the ingredients in a blender. Blend until smooth.
  2. Pour into a glass and any toppings you’d like (cacao nibs, blueberries, nut butter, etc.)

Rice Cake Peanut Butter Cup

I finally made the rice cake peanut butter cup that I have seen all over social media, and I am glad I did! This recipe is super easy and perfect for dessert or a snack. 

I am definitely gonna have to try this again but add other things under the chocolate, like jelly or bananas. 

Ingredients

  • 1 rice cake
  • 1-2 tablespoons peanut butter or any other nut butter
  • 2 tablespoons chocolate chips
  • ¼ teaspoon coconut oil
  • Pinch of sea salt flakes (optional)

Directions

  1. Spread the peanut butter on a rice cake.
  2. Use a double boiler or a microwave to melt the chocolate with the coconut oil.
  3. Once melted, pour the chocolate on top of the rice cake and spread it out evenly.
  4. Sprinkle sea salt flakes onto the chocolate.
  5. Put the rice cake on a piece of parchment paper and freeze for at least 15 minutes. Take it out of the freezer when you’re ready to eat.

Gluten Free Samoas Girl Scout Cookies

It’s Girl Scout Cookie season right now, but unfortunately I can’t eat most of them because they have gluten, so I made my own version of Samoas, which are my favorite. These can also be made dairy free and vegan with non-dairy chocolate chips.

This recipe only has four ingredients and can be made quickly!

Ingredients

  • 1 cup shredded coconut
  • 1 cup pitted dates
  • ⅓ cup chocolate chips
  • ½ teaspoon coconut oil

Directions

  1. Spread one cup of shredded coconut on a baking sheet. Toast in the oven at 400°F for 3-5 minutes or until golden brown. Keep an eye on this because the coconut can burn quickly. 
  2. Add the coconut and the dates to a food processor. Blend until combined. It should form a dough.
  3. Scoop the mixture out into tablespoon size pieces. Roll into balls and then form a flat cookie shape. Use a chopstick to make a whole in the middle. I was able to make a dozen cookies.
  4. Place the cookies on a lined cookie sheet and put into the freezer.
  5. Melt the chocolate with the coconut oil in a double boiler. Once melted, take the cookies out of the freezer.
  6. Dip each cookie into the chocolate to coat the bottom and place back on the cookie sheet. Drizzle the remaining chocolate on top of the cookies.
  7. Put the cookies back into the freezer for about 15 minutes to let the chocolate harden. 
  8. Once you’ve taken them out of the freezer, you can store the cookies in an airtight container in the fridge.

Chocolate Seed Protein Bites

These protein bites come together quickly and are great to make ahead of time for a snack or to have before a workout.

This recipe is nut free and can easily be made vegan by substituting dairy free chocolate chips, cacao nibs, or just omitting the chocolate chips altogether.

Ingredients

  • 1 cup packed pitted dates
  • 1/4 cup hemp seeds
  • 1/4 cup chia seeds
  • 1/4 cup cacao powder
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup chocolate chips

Directions

1. Add dates into a food processor and process until it becomes a paste.

2. Add in the hemp seeds, chia seeds, cacao powder, vanilla, cinnamon, and salt. Process until combined. Pulse in the chocolate chips. If the dough isn’t sticky enough to shape into balls, add a little water and process until it comes together.

3. Shape dough into small balls and put in the fridge for 30 minutes or until firm. Store in the fridge until ready to eat.

How to Make Oat Milk at Home

This recipe is super quick and perfect if you want a clean, vegan milk without any additives.

Ingredients

  • 1 cup gluten free rolled oats
  • 4 cups water
  • 1 teaspoon vanilla
  • 1-2 tablespoons maple syrup or sweetener
  • A pinch of salt

Directions

  1. Blend all the ingredients together.
  2. Strain the milk using a strainer or nut milk bag.
  3. Store in an airtight container in the fridge for up to a week. 

Single Serving Banana Oat Pancakes

These pancakes are a great easy and quick breakfast option. You could also add in blueberries, chocolate chips, or anything else to these pancakes. 

This recipe is enough for one serving, but feel free to double or triple the recipe for a bigger batch. If you make bigger sized pancakes than I did, just cook them a little longer. 

Ingredients

  • 1 banana
  • ¼ cup oats
  • 1 egg
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • A pinch of salt
  • About 1 teaspoon coconut oil

Directions

  1. Blend all the ingredients, except the coconut oil, together (I used a bullet blender).
  2. Heat up a pan with coconut oil.
  3. Once the pan is hot, pour the mixture onto the pan to form about 4 pancakes (each of my pancakes were about three inches).  
  4. Cook for about two minutes then flip over to cook for about another minute on the other side
  5. Serve with fruit, nut butter, or anything else you’d like.

Blueberry Muffin Overnight Oats

Overnight oats are the perfect make-ahead breakfast or even lunch for a busy week. I love oatmeal, but sometimes it can take a bit of time to make, especially before work or school. Making overnight oats saves a lot of time in the morning because your breakfast will be ready for you when you wake up. You can also make several servings at a time, so you’re prepared for the whole week.

Ingredients

Directions 

  1. Add all the ingredients to a jar or container, or even an almost empty jar of nut butter, and mix together.
  2. Cover with a lid and store in the fridge overnight.
  3. In the morning, stir the oats and then you can top them with more blueberries or nut butter, if you want. 

Apple Cinnamon Oatmeal

Now that it’s fall, that means warm bowls of oatmeals. Here’s one of my go-to oatmeal recipes for any time of year, but especially for the fall season.

Ingredients

Directions

  1. Bring ¾ cup of water to a boil.
  2. Heat up a pan with coconut oil.
  3. Chop up your apple. I used about a cup, but feel free to use a little more or less. 
  4. Add the chopped apple to the pan. Sprinkle the cinnamon over the apples. Stir them around every once and a while and sauté them for about 5-7 minutes.
  5. Once the water is boiling, add the oats to the pot and turn down the heat. Cover with a tilted lid and cook for about 5-8 minutes. 
  6. Once everything is done, add the oats and apples to a bowl. Add a spoonful of almond butter and sprinkle on some more cinnamon if you’d like.