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.

Pumpkin Cream Cold Brew

I know many people have moved on from pumpkin by now and are ready for the holidays, but I’m still enjoying fall and all things pumpkin. This drink was pretty popular at Starbucks this season, so I decided to make it right at home since I had all the ingredients. 

I used cold brew, but you could also try making the cold foam to put on top of regular iced coffee.

Cold Brew Ingredients

  • 1 cup ground coffee
  • 4 cups water 

Pumpkin Cream Cold Foam Ingredients

  • ⅓ cup milk (you could try using non-dairy milk, but it may not get as frothy)
  • 1 tablespoon pumpkin puree
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon vanilla
  • 1 teaspoon maple syrup

Cold Brew Directions

  1. Add the coffee grounds and water to a large jar. Stir together.
  2. Let this steep for 12-24 hours in the fridge. 
  3. Strain out the coffee grounds using a strainer or cheesecloth, and pour the cold brew into a jar to store in the fridge. 
  4. Alternatively, you can use a cold brew maker like this one, which has a built-in strainer and then you can just empty the grounds after it has steeped. 

Pumpkin Cream Cold Foam Directions

  1. Blend all the ingredients together. 

Pumpkin Cream Cold Brew Directions

  1. Add ice and about 1 ¼ cup of cold brew to a glass.
  2. Top with the cold foam. 
  3. Sprinkle more pumpkin pie spice on top.

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. 

Pumpkin Pie Smoothie

Fall means everything pumpkin, so of course I had to make a pumpkin smoothie. This tastes like pumpkin pie and is super easy to make. 

Ingredients:

  • 1 banana
  • ½ cup pumpkin puree
  • ½ cup Greek or plain yogurt
  • ½ teaspoon pumpkin pie spice (you can easily make this at home with spices you already have by looking up a recipe)
  • ½ teaspoon of vanilla
  • 4-5 ice cubes

Directions

  1. Blend all the ingredients together.
  2. Pour into a glass and sprinkle on some more pumpkin pie spice.

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.

Snickers Stuffed Dates

If you’re craving a candy bar, then eat the damn candy bar! But if you want to try making your own version without all the processed ingredients, then this recipe is for you. Dates taste very similar to caramel, so adding some peanuts and chocolate makes it taste kind of like a Snickers bar.

I love having one of these when I’m craving something a little something sweet.

Ingredients:

  • 12 dates
  • ¼ cup nut butter (peanut butter, almond butter, etc.)
  • 2 tablespoons nuts (peanuts, almonds, etc.)
  • ¼ cup chocolate (can use chocolate chips or chop up a chocolate bar)
  • ½ teaspoon coconut oil

Directions

  1. Line a baking sheet with parchment paper.
  2. Pit all of the dates.
  3. Fill each date with nut butter and put them on the baking sheet. 
  4. Chop up the nuts.
  5. Use a double boiler to melt the chocolate. Add a few inches of water to a pot, and bring it to a simmer. Then, put the chocolate and coconut oil in a glass bowl and set it on top of the pot. Stir until melted over low heat. 
  6. Drizzle the dates with melted chocolate using a spoon, and then sprinkle on the chopped nuts. 
  7. Put the dates in the fridge until the chocolate has set (about 30 minutes).

Homemade Almond Butter

If you follow me on Instagram, then you probably know that I love almond butter. I eat it on toast, put it on top of smoothies, make cookies, and use it to make almond milk for matcha lattes (my favorite). After I make my almond butter, I always add some water to the food processor and blend it some more to make almond milk with the almond butter still stuck to the sides. 

Recently I’ve been making almond butter from home instead of buying it, and it tastes amazing! I like making my own food because I know the ingredients I am consuming, and sometimes store-bought items can have questionable or unnecessary ingredients. 

You can also add other ingredients to this recipe like cinnamon, vanilla, maple syrup, honey, or even cacao powder. 

Ingredients

  • 3 cups raw almonds
  • 3 tablespoons avocado oil (or another neutral flavored oil)
  • ½ teaspoon salt

Directions

  1. Spread the almonds out on a baking sheet and toast them for 10 minutes at 350° F.
  2. Let the almonds cool for a few minutes after toasting them, and then add the almonds, oil, and salt to a food processor. 
  3. Blend the ingredients together. Use a tamper to push the ground almonds down the side of the container. If you don’t have one, you can stop blending and use a spatula to push the almonds down. Continue to blend until the almonds become creamy and it looks like almond butter. If the mixture is too clumpy, you can add more oil.
  4. Once everything is blended, transfer the almond butter to a container and store in the fridge for up to two weeks.

Gluten Free Chocolate Peanut Butter Banana Muffins

Ingredients

  • 4 eggs 
  • 1 cup natural peanut butter (only ingredients are peanuts & salt)
  • 2 teaspoons vanilla
  • 1/4 cup raw honey or maple syrup
  • 4 overripe bananas
  • 1 teaspoon cinnamon
  • 1/2 cup cacao powder
  • 1/3 cup coconut flour
  • 1/3 cup freshly ground flax seed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line two 12-count cupcake pans with liners (I use these silicon liners) and spray each one with non-stick cooking spray (I usually use this avocado oil spray).
  3. In a large bowl beat the eggs. Add peanut butter and mix until smooth. 
  4. Mash up the bananas with a fork.
  5. Add vanilla extract, honey/maple syrup, and mashed bananas. Beat or mix until just combined.
  6. In a separate, medium-sized bowl combine all the dry ingredients.
  7. Slowly add dry ingredients into the larger bowl of wet ingredients. Mix by hand until just combined.
  8. Fold in the chocolate chips.
  9. Evenly distribute the mixture into all the muffin tins and bake for about 20 minutes. Use a toothpick to test if the muffins are done. If the batter is still runny then bake a little bit longer. 
  10. Let the muffins cool and enjoy!

Avocado Toast


Ingredients

  • A piece of bread
  • ½ an avocado
  • ½  teaspoon lemon juice
  • A pinch of salt
  • A pinch of pepper
  • A peeled garlic clove
  • 1 teaspoon olive oil

Directions 

  1. Toast a piece of bread.
  2. Mash up half an avocado in a bowl, and mix in the lemon juice, salt, and pepper.
  3. Once the toast is done, rub the garlic clove on it and drizzle on some olive oil.
  4. Add the mashed avocado on top of your toast, and add any other toppings. I love topping my avocado toast with crushed red pepper, everything but the bagel seasoning, an egg, or tomatoes and balsamic glaze. Add whatever you want on top to make it your own!