Veggies for breakfast sounds like one of these New Year’s resolutions that you throw overboard on January 3rd. Despite veggies being quite unusual on the occidental breakfast plate, it’s absolutely beneficial to serve them even for breakfast. Quite a lot of cultures eat vegetables for…
When I spoon my Pumpkin Overnight Oats – Poats in the morning my mind starts to wander. Back to my childhood. Village life. Summers at the pool. Winters at the ski slope. Falls with Halloween and little other things to keep us entertained. Trick or…
Mint Overnight Oats – Moats are a creamy and healthy way to start your day. The color will leave your work collegeaus impressed on Saint Patrick’s Day and any other Day of the year.
I had recently set myself the challenge to get hubby to eat as many hidden ingredients, especially veggies, he doesn’t usually fancy. And let me tell you a secret. He didn’t spot the baby spinach in these moats. I definitely add this recipe to my list of how-to-make-clean-eating invisible.
Now, get those greens in with this deliciously creamy mint overnight oats. Inspired by Ohsheglows Vegan Peppermint Patty Slice I altered the recipe to make it breakfast-suitable without missing taste.
Banana, baby spinach, cashew butter, mint and almonds will give you healthy fats, protein and lots of long-lasting energy for a busy day ahead. And don’t you worry, the mint extract doesn’t give you the feeling as if you have swallowed your toothpaste.
Depending on where you live, you might not find the following ingredients readily available at your local store. I recommend Amazon for the following ingredients:
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
If there is zoats and zoodles, why not try moats? My mint overnight oats will leave you pleasantly refreshed before the day has even started. Give these "After Eights" a try even if you that makes them Before Eights.
Prep Time5mins
Resting Time4hrs
Total Time4hrs5mins
Course: Breakfast, Snack
Cuisine: American, Dairy-Free, Vegan
Keyword: mint overnight oats, moats, spinach overnight oats
Servings: 1
Equipment
mason jar
Ingredients
½cuprolled oats
¾cupunsweetened almond milktry flavoured milk such as vanilla and chocolate for some extra WOW
1pinch of salt
½baby spinachfresh or frozen will both work
2tbspcashew butteroptional
1medium-sized bananafrozen
a few drops of mint extract*
Suggested Toppings
cacao nibs
kiwi
strawberry
whatever pleases your tastebuds
Instructions
The night before
Add the oats, almond milk into a blender and blend until well combined. Cover and place in the fridge for at least 4 hours, preferably overnight. (If you will eat it the next morning, leave the mixture in the blender and refrigerator the blender with content)
On Eat Day
To the blender add the spinach, frozen banana, and cashew butter (if using). Blend on high until a smooth and creamy consistency is reached, adding more milk if the smoothie is too thick for your liking. Add a few drops of mint and blend for a couple more seconds. Take a small sip and add extra mint and/or sweetener, if desired.
Transfer it to a bowl or glass, add desired toppings, and enjoy!
Notes
*Exercise caution when adding mint extract. Start with a few drops of of mint and gradually add more to taste. Mint overpowers super fast depending on the brand of mint extract you use.
This Pomegranate and Coconut Overnight Oats recipe requires very little equipment: Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link) My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link) If you try this recipe, let me know! Leave a comment, rate…
Print Recipe Overnight Tropical Millet (Coconut and Orange induced) Overnight oats are one of the food trends of these days. I know it's difficult getting tired of them – but in case you do – try these overnight millets. Sitting overnight is kind of optional…
This recipe how to make Zoats – Zucchini Lemon Oatmeal or Porridge is dedicated to my friend Domenique who fell in love with my lemon zucchini birthday cake a few years ago. At my office, people bring homemade cakes for the birthday even though it makes no sense for me. YOU have a birthday and yet you have to stand in the kitchen the night before (or in the morning like in my case) and make a cake that ideally is tasty and doesn’t cost the world. Don’t get me wrong – I love spending money on healthy ingredients and create creative and tasty dishes but for work I prefer things a little more simplistic and budget-friendly. Long story short, I made a lemon zucchini cake for work for my birthday a few years ago. It was a recipe that came up with a google search for “lemon cake few ingredients and cheap” and contained an unhealthy amount of refined sugar. For the birthday party with my beloved friends, I put a little more effort in the matter and adapted the recipe to make it more healthy and refined sugar-free. My good friend Domenique loved the cake and even took the leftovers home. And never stopped talking about the lemon zucchini cake.
Lately, she spent the night at my place after a long and fun night out. Of course, I wanted to surprise her with a breakfast she would surely love. As by nature I’m against cake for breakfast (even if it’s full of veggies and fruit such as lemon zucchini cake) I adapted the cake recipe to make it breakfast-suitable. The Zoats – Zucchini Lemon Oatmeal was born.
So, here is for you my recipe for Zoats – Zucchini Lemon Oatmeal.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
Hmmm milk. Not from a living animal of course. Lately, I love experimenting with making my own plant-based milks at home (see my sesame milk for another delicious and healthy drink). it’s so much cheaper than buying in the store and saves the planet from…
I get it. Beets are not everyone’s favorite. Let me tell you one thing. Beets are not my favorite either. But I’ve found that they a super asset in the kitchen because they give a bright and velvety color to your dishes. The thing is:…
Plant-based milks tend to be a lot more expensive than cow’s milk. Considering the downsides of cow’s milk, such as adverse health effect, negative impact on greenhouse gas emissions caused by cows and of course the cruelty on dairy farms that seems odd.
Moreover, store-bought plant-based milks oftentimes contain only tiny percentages of the actual plant, be eat seeds or nuts or grains. The simple solution: Make your own milk. MYOM (not as catchy as DIY, right?)
What plant are we going for this time?
According to some grandmas, calcium can only be found in cow’s milk. The logic conclusion must thus be, that no cow’s milk = calcium deficiency.
Let’s do first things first and get over the calcium myth.
After babies are weaned from breast milk or formula, they do not need any type of milk to be healthy. Milk consumption during childhood has even been linked to colic and type 1 diabetes. Another study found no evidence that low-fat milk plays any role in preventing childhood obesity.
But back to the topic on hand, whole sesame seeds contain about 88 mg of calcium per tablespoon of seeds. Just a quarter cup of natural sesame seeds provides more calcium than a whole cup of milk.
How to integrate sesame seeds into your diet? It’s surprisingly easy:
Sprinkle them on top of salads
Put them in ice cream
Use as a topping for your overnight oats, muesli, granola
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
Sesame seeds is a great alternative to cow's milk. It's super high in calcium and magnesium. Ideal to enjoy as is, in milkshakes or creamy smoothies.
Prep Time10mins
Total Time10mins
Course: beverage
Cuisine: American
Keyword: 10 ingredient or less, 30 minutes or less, beverage, dairy-free, fall, gluten-free, nut-free, plant milk, spring, summer, vegan, winter
Servings: 4cups
Ingredients
1cupsesame seeds
3cupboiled water
3-6dried apricot
1tspcinnamonoptional
1tspvanilla extractoptional
1dashsalt
Instructions
Soak the sesame seeds in water overnight (or for at least 15 minutes if you're in a hurry) with a pinch of salt.
Drain and rinse well until the water stays clear.
Add the seeds, apricots, vanilla extract and cinnamon (if suing) and water to a blender and blend on high for 2-3 mins until all the seeds are finely ground.
Place a milk bag / cheesecloth over a large bowl and pour the mixture into the cheesecloth.
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