A Week of Overnight Breakfasts

How would you like to wake up every morning and have a healthy breakfast made for you?  Well these recipes will help you do just that. I am not a breakfast person but these recipes have changed that (at least temporarily). I wake up excited to see how my creations from the night before have turned out.

I also came across this article which goes into more detail about the benefits of overnight breakfast for night owls like myself.

These were all adapted from similar recipes but I changed them to make them my own. Tell me which one is your favorite on my Facebook Page.

Overnight Oats with Coconut, Almond, and Cacao (add Espresso Powder for a kick!)

“Overnight oats are best when shaken, not stirred. So do be sure to prepare them in a jar with an airtight lid, for optimal shaking capability.”


Serving Size: 2 Preparation Time: 0:05

Ingredients

  • 1 cup rolled oats
  • 2 cups almond milk, vanilla flavored
  • 1 tablespoon cocoa powder — optional (1-2)
  • 2 tablespoons chia seeds
  • pinch of sea salt
  • 2 tablespoons unsweetened shredded or flaked unsweetened coconut2 tablespoons raw or sliced almonds — chopped
  • 2 tablespoons cacao nibs

Method

Pour the oats, cocoa powder, almond milk, chia seeds, and salt into a jar with an air-tight lid. Shake the contents very well to prevent the seeds from clumping and then put the jar in the fridge overnight to set.
In the morning, shake some more. Pour into a bowl and top with coconut, almonds, and cacao.

Strawberry Breakfast Bars (No Oats):

Serving Size: 8 Preparation Time: 0:15

  • 1 cup raw cashews
  • 1 cup raw almonds
  • 1 cup mixture of raw sunflower seeds, sesame seeds and pepitas
  • 10 dates — (10 to 12)–pitted or remove pits yourself
  • 1/2 cup raisins
  • 1 1/2 cups strawberries — finely chopped
  • 1 1/2 tablespoons raw honey
  • 1 tablespoon cinnamon
  • 1 tablespoon coconut oil
  • 1 tablespoon coconut butter

Method

Line a 9×13 in baking dish with parchment paper, so it comes out both sides.
Add cashews, almonds, sunflower seeds, sesame seeds and pepitas to a medium size mixing bowl. Using your hands blend the mixture.
Add the dates and raisins to a food processor and let it run until you get one large soft ball. Transfer the date ball to a plate.
Scoop 2 cups of nut mixture into the food processor and blend until you have a medium to small finely chopped mixture, only a few pulses should do it. Don’t let it run too long otherwise you’ll have nut meal.
Add the finely chopped nut mixture and the date ball to the 1 cup of whole nuts in the mixing bowl.
Add the strawberries, honey, cinnamon, coconut oil and coconut butter to a small pot and stir over medium-low heat until the strawberries have softened and everything has combined.

Pour the strawberry mixture over the nut mixture. Using a spoon mix well to combine.
Pour the mixture into the baking dish and using your hands press everything down evenly.
Add the lid to the baking dish and let it sit in the freezer overnight.

Use the parchment paper to remove the entire rectangle to a cutting board. Using a sharp knife cut into rectangular, square, bite size pieces or whatever shape you prefer.

Return the pre-cut pieces to the parchment lined baking dish and store in the freezer.

Overnight Pumpkin Pie Oats (This recipe is adapted from Will Cook for Friends)

photo credit: willcookforfriends.com

Serving Size: 2

Ingredients

1 cup organic rolled oats

  • 1/4 cup almond milk, vanilla
  • 1/4 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg — ground
  • 1/4 teaspoon ginger — ground
  • 1/4 teaspoon cardamom — ground
  • 2 small pinch of salt
  • 2 tablespoons coconut sugar — to taste
  • 2 tablespoons chopped pecans — walnuts, or shredded coconut, to taste
  • 1 cup whipped coconut cream — to taste

Method

To make whipped coconut cream, refrigerate a can of full-fat coconut milk overnight. In the morning, flip can upside down, open, and poor off the ‘skim’ milk. Scoop out the fat left in the can and whip with a little sugar or spices to taste. Trader Joes sells an unsweetened coconut cream that will be comparable if you are in the store.
In a small jar, or a bowl, combine all ingredients. Layer with pumpkin oat mixture and coconut whipped cream. Top with nuts and coconut whipped cream and a dash of nutmeg, if desired.

*In the original recipe, they added pumpkin puree to the whipped cream among other changes.

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