Easy Vegan Chocolate Pudding Oats

READY IN 5 MINUTES!

These Easy Vegan Chocolate Pudding Oats are your quick and easy answer to a dessert-y and plant-based breakfast!  The inclusion of the hot cocoa packet makes them sweet and chocolatey and the coconut yogurt adds a bit of creaminess and coconut flavor.  The strawberries on top round them out with fruity freshness.

Of course you don’t have to use a pre-made cocoa mix if you’d rather make your own, or if it’s more convenient.  You can simply combine cocoa powder, sugar, and salt to taste!

The shredded coconut is optional, but it does add a fun boost of coconut flavor! I love this one.

If you want to try a similar non-vegan oatmeal bowl, these Chocolate Strawberry Protein Oats have a similar flavor profile, but feature greek yogurt instead of coconut, and skip the chia. (In this version, the chia seeds act as a thickener, as plant-based yogurts tend to have a different texture than dairy yogurts.)

This breakfast only takes 5 minutes to throw together, and is a great pick on busy mornings!

Servings: 1

Ingredients:

  • 1/2 Cup Quick Oats
  • 1 Tbsp Chia Seeds
  • 1 Packet NibMor Hot Cocoa** (or equivalent)
  • 4.5 oz. Plain Coconut Yogurt (or to taste)
  • Fresh Strawberries
  • [Optional Topping: A Sprinkle Of Shredded Coconut]

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Directions:

Cook the oats with water (I used the microwave), making sure they aren’t too dry so that there is enough liquid for the chia and hot cocoa add-ins

Mix in the chia seeds

Then, stir in the hot cocoa packet

Mix in the coconut yogurt

Top with fresh chopped strawberries (and shredded coconut if you wish)

Enjoy!


Want more easy chocolate oats? Try my Chocolate Chip Banana Protein Oats!

Looking for oats of a different flavor? These Sunbutter Berry Overnight Oats are a favorite!

Coconut Oil Brownies

DAIRY-FREE + ONLY 7 SIMPLE INGREDIENTS!

Perfectly fudgy and moist in the center balanced with soft and cakey edges, these super thick dairy-free Coconut Oil Brownies are out of this world!  The virgin coconut oil gives the rich chocolatey flavor a nice coconut undertone, and I wouldn’t have it any other way.

The delicate balance of fudginess and cakiness is achieved through the combination of using coconut oil along with a small bit of applesauce.  The oil creates the fudginess while the hint of applesauce adds the slightest amount of fluff without drying them out.

While I love a warm brownie straight out of the oven, these brownies truly reach their peak taste and texture a good 12 hours later.  (Yes, I did sample one the following morning at breakfast and it was a very good decision.)  Straight from the oven they have a cakier consistency, but after fully cooling they settle into decadent fudginess!

They are incredible all on their own, but would also taste fabulous with a scoop of ice cream on top.

They only require 7 ingredients and 1 single bowl for mixing, which keeps both baking and cleanup really quick and easy!

Servings: Approx. 9 Brownies

Ingredients:

  • 2/3 Cup Virgin Coconut Oil, melted
  • 2 Cups Cane Sugar
  • 1/3 Cup Unsweetened Applesauce
  • 1 Cup All-Purpose Flour
  • 1 Cup Unsweetened Dutch-process Cocoa Powder
  • 4 Eggs, room temperature
  • 1 + 1/3 Cup Semisweet Chocolate Chips

INGREDIENT NOTES:

Virgin coconut oil provides a stronger coconut taste which I strongly recommend for this recipe. (Refined coconut oil is more neutral.)

Dutch-process cocoa powder is a must!  It’s what’s responsible for the deep dark color as well as the intense chocolate flavor!

LINKS TO INGREDIENT RECOMMENDATIONS:

Coconut Oil | Applesauce | All-Purpose Flour | Dutch-process Cocoa Powder

Directions:

Preheat the oven to 350º

Line a 9 x 9 baking pan with parchment paper and set aside

Add the coconut oil to a large microwave-safe bowl  (You can use this trick this speed things up:  How To Measure Cold Coconut Oil)

Microwave the coconut oil until just melted (In my microwave it took about 60 seconds)

Once the oil has cooled slightly, stir in the sugar and applesauce, then the flour, then the cocoa, then the eggs

Stir in the chocolate chips

Pour the batter into your baking pan and bake for 35 minutes

Let cool

Enjoy!

[Leftovers can be stored in an airtight container at room temperature for up to 5 days.]



VIDEO TUTORIAL:



Greek Chickpea Salad

Delicious all on its own, atop a slice of toasted fresh bread, or served with pita slices to share, this Greek Chickpea Salad is such an easy, fresh, springtime meal, snack, or party contribution.  It also works wonderfully as a meal prep option to have on hand in the fridge throughout the week.

This recipe could very easily be made vegan if the feta was replaced with a vegan cheese.

If you’re feeding a larger group, it’s simple to double the quantity.

Finally, it’s super versatile if you prefer to add more or less of any of the ingredients!

Servings: Approx. 5

Ingredients:

  • 3 Tbsp Finely Chopped Fresh Dill 
  • 1 Tbsp Finely Chopped Fresh Rosemary
  • 1 Finely Chopped Cucumber
  • 21 Sliced Kalamata Olives
  • 2 Tbsp Fresh Lemon Juice
  • 3 Cups Prepared/Canned Chickpeas
  • 2 Tbsp Extra Virgin Olive Oil 
  • 1/2 Cup + 2 Tbsp Feta Cheese Crumbles
  • 2 Chopped Medium Tomatoes
  • Sea Salt, To Taste
  • Black Pepper, To Taste
  • Red Pepper Flakes, To Taste

Directions:

Chop the fresh herbs, cucumber, tomato, and olives, and set aside

Squeeze the lemon juice and set aside

Drain, rinse, and dry the chickpeas

Optional – Peel the chickpeas (This is not required, but I find them to be more enjoyable this way!  After the rinsing process, you will see the outer layer beginning to peel off of them naturally.  They will pop out of their casings easily.)

Place the chickpeas in a large bowl

Add in the olive oil, cucumber, lemon juice, and herbs, and stir

Add in a small amount of salt, pepper, and red pepper, and stir again (You can add more later if needed.)

Next, mix in the feta, tomatoes, and olives

Add additional salt, pepper, and/or red pepper to taste

Serve, and enjoy!

[Leftovers can be stored in an airtight container in the fridge.]


Love these types of flavors?  Check out my Easy Greek Pasta Salad too!

Lime Cupcakes + Vanilla Lime Frosting

The perfect cupcakes for a warm spring day, these Lime Cupcakes with Vanilla Lime Buttercream Frosting are just the right combination of refreshing and decadent!

The cake portion is minimally sweet, letting the indulgent frosting really shine and create the perfect balance. 

You don’t need any expert skills or tools to make these cupcakes.  While using a piping bag for frosting will always look pretty, you can also use the ziplock bag method as I did!  A butter knife works as well.  Use whatever you have available to you!

Main Supplies Needed:

  • A Cupcake / Muffin Pan + Liners
  • A Hand Mixer
  • A Zester Or Cheese Grater
  • Toothpicks
  • A Cooling Rack

(If you don’t anticipate the entire batch being consumed at once, check out the storage recommendations at the bottom of the instructions.)

Servings: 12 Cupcakes

Ingredients:

CUPCAKES

  • 1.5 Cups All-Purpose Flour
  • 1/4 Tsp Baking Soda
  • 1.5 Tsp Baking Powder
  • 1/2 Tsp Sea Salt
  • 3/4 Cup + 1 Tbsp Cane Sugar
  • 2 Tbsp Lime Zest
  • 1/2 Cup Unsalted Butter, cubed, room temperature
  • 2 Eggs, room temperature
  • 1/3 Cup Fresh Lime Juice
  • 1/3 Cup + 1 Tbsp Half and Half, room temperature, or slightly cool is okay!

FROSTING

  • 1 Cup (2 Sticks) Unsalted Butter, room temperature/softened
  • 2 1/2 Cups Powdered Sugar
  • 1 Tbsp Fresh Lime Juice
  • 1 Tbsp + 1 Tsp Lime Zest
  • 1 Tsp Vanilla Extract

TOPPING

Optional: Lime Slice Garnishes To Serve

Directions:

PREP

Line a cupcake/muffin tray with 12 liners

Prepare the lime zest and set aside (including the extra reserved for the frosting)

Preheat the oven to 350º

CUPCAKES

In a medium-sized bowl, add the flour, baking soda, baking powder, and sea salt, and whisk together with a fork

Set the dry ingredients aside

In a large bowl, mix the sugar and lime zest together with a hand mixer

Beat in the cubed butter with a hand mixer, being careful not to overmix (A spoon can be briefly used to ease the mixing, then switch to a low/medium speed until combined and fluffy)

Next, beat in the eggs until just combined (on a low speed)

Mix in approximately half of the lime juice until just combined (on a low speed)

Then, mix in approximately half of the dry ingredients until just combined (on a low speed)

Mix in the other half of the lime juice as well as the half and half until just combined (on a low speed)

Mix in the other half of the dry ingredients until combined (on a low speed)

You can use a spoon to scrape the sides if needed and lightly finish stirring

The batter should now be smooth

Add the batter into the liners

Bake for 18 minutes, or just until a toothpick comes clean

Be careful not to overbake as they will dry out quickly

After 2 minutes, transfer them to a cooling rack to prevent overcooking (I use a pair of forks to lightly grab them out of the hot pan)

While they’re cooling, make the frosting

FROSTING

In a large bowl, beat the butter with a hand mixer until whipped

Loosely stir in the powdered sugar (to avoid mess) then finish combining it with the hand mixer

Mix in the lime juice

Then, mix in the lime zest

Finally, mix in the vanilla

DECORATION

Using your method of choice, frost the cupcakes

Garnish with lime slices before serving if you like

Enjoy!

[If the whole batch is not being consumed at once, the leftover cakes can be stored in an airtight container at room temperature, and the leftover frosting can be stored in an airtight container in the fridge!  The frosting can be brought back up to room temperature before using on the leftovers.  It will return to its original soft texture.]

Ingredient recommendations linked!


Interested in more citrus desserts? Try my Iced Lemon Cake!

Blueberry Lemon Breakfast Bites

Blueberries and lemon go hand in hand, and these Blueberry Lemon Breakfast Bites are such a fresh and comforting springtime treat.  Warm and fluffy, they work wonderfully as either a convenient breakfast on the go, or for a more leisurely morning at home (paired with an iced coffee on the side). They’re also nice to have on hand when the afternoon sweet tooth arrives!

Whether you’re enjoying them fresh from the oven, or reheated in the microwave, these are definitely best enjoyed at warm temperatures.  This will ensure peak taste and texture!

Be it the sprinkled sugar on top, or the lemon glaze, choosing at least one of these toppings is what will tie these little muffins all together.  The batter is minimally sweet, so the extra sweetness on top in either topping choice is a must.  The sprinkled sugar option is quick and easy, and the glaze option will provide an extra dose of lemon.  My recommendation would be to go with the sprinkled sugar if you want them for breakfast, but the lemon glaze if you’re looking for something a little more “dessert-y”.

Servings: 12 Muffins

Ingredients:

MUFFINS

  • 2/3 Cup Unsalted Butter (melted
  • 3/4 Cup Cane Sugar
  • 1 Egg
  • 1/2 Cup Plain Nonfat Greek Yogurt
  • 2 Tbsp Lemon Zest
  • 2 Tbsp Lemon Juice
  • 2 Tsp Vanilla Extract
  • 1.5 Cups All-Purpose Flour
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1/2 Tsp Sea Salt
  • 1.5 Cups Fresh Blueberries

TOPPING

Sprinkled Sugar

  • 3 – 4 Tsp Decorative / Demerara Sugar

OR

Lemon Glaze

  • 1 Cup Powdered Sugar
  • 2 Teaspoons Lemon Zest
  • 2 Tablespoons Fresh Lemon Juice

Directions:

(If opting for the glaze, make this first and set it aside – Simply stir together the powdered sugar, lemon juice, and lemon zest in a small bowl)

Preheat the oven to 350º

Line your muffin tray with muffin liners

Prepare the lemon zest and set aside

Melt the butter in a large bowl in the microwave

Add the sugar to the bowl

Add the egg

Beat the butter, sugar, and egg together until smooth

Add in the greek yogurt, lemon juice, lemon zest, and vanilla, and beat slowly again

In a second smaller bowl, combine the flour, baking soda, baking powder, and sea salt with a fork

Pour the dry ingredients into the wet ingredients and blend until smooth

Gently stir in the blueberries

Spoon the batter into the muffin liners (they will be on the fuller side) 

If the sprinkled sugar is your topping of choice, add it here before baking

Bake for 20 minutes

If the glaze is your topping of choice, add it to taste once the bites have finished baking and cooled slightly, and then let it solidify

Rewarm whenever ready to eat

Enjoy!

[Leftovers should be stored in an airtight container or ziplock bag in the fridge, and warmed in the microwave.]

Ingredient recommendations linked!

Burrito Bowl Party Dip

The perfect companion for a big bag of tortilla chips, this Burrito Bowl Party Dip is such a refreshing snack!  With a warm base of rice, refried beans, and cheese topped with fresh guacamole, pico de gallo, and cilantro, it’s a fun vegetarian-friendly contribution to your next spring or summer gathering!

This recipe fills a 9 x 13 pan, so if you’ll be feeding a smaller group you could easily halve the ingredients and pan size.  It’s also extremely customizable if you want to add in your favorite meat or additional toppings like sour cream or extra cheese.

(If the dip will not all be eaten at once, you can easily leave off the fresh ingredient toppings to be added separately so that you can reheat the warm base at a later time.  Otherwise, I would not recommend serving it as leftovers.  This one is definitely best consumed fresh!)

Servings: Approx. 6

Ingredients:

  • 4 Cups Prepared Brown Rice
  • Salt and Pepper
  • 2 16 oz Cans Seasoned Refried Beans (linked, or equivalent)
  • 6 Slices Pepper Jack Cheese (or shredded equivalent of approx. 1.5 Cups)
  • 1 lb Spicy Guacamole
  • 14 oz Pico De Gallo
  • 1/4 Cup Fresh Cilantro 

Directions:

Preheat the oven to 350º

Add salt and pepper to taste to the prepared rice, then spread evenly in a 9 x 13 inch pan

Next, add the layer of beans

Add the layer of cheese

Warm the pan in the oven for about 20 minutes

When ready to serve, add the guacamole layer, the pico de gallo layer, and sprinkle with cilantro

Serve immediately with tortilla chips of choice

Enjoy!

Ingredient recommendations linked!


Love this type of shareable snack?  Check out my Greek Chickpea Salad!

Honey Mustard Chicken Sandwiches

Seasoned breaded chicken strips, honey mustard tang, and smokey gouda cheese; these Honey Mustard Chicken Sandwiches pack a huge flavor punch!  We recommend serving them up with a side of your favorite fries.

The baked chicken portion of the recipe can also be made on its own if you enjoy having chicken tenders on hand for snacking, salads, etc.  They’re very versatile!

My husband gets the credit for this one as it was his perfect solution for switching up burger night.  It’s definitely a crowd-pleaser! 

Servings: Approx. 4 Sandwiches 

Ingredients:

FOR THE CHICKEN

  • 1 lb Chicken Breasts
  • 1/2 Cup Flour (we used white whole wheat)
  • 2 Eggs
  • 1 1/2 Cups Panko Breadcrumbs
  • 1 Tbsp Tangy Garlic Spice Blend (linked, or equivalent)
  • 1 Tsp Onion Powder
  • 1 Tsp Black Pepper
  • 1/2 Tsp Salt

FOR THE HONEY MUSTARD SAUCE

  • 1/2 Cup Unsalted Butter
  • 3 1/2 Tbsp Coarse Ground Dijon Mustard
  • 5 Tbsp Honey
  • 1/2 Tsp Black Pepper
  • 1/4 Tsp Cayenne Pepper

TO SERVE, FOR EACH SANDWICH

  • A Brioche Bun
  • Lettuce
  • Dill Pickles
  • Red Onion Slices
  • A Smoked Gouda Slice

Directions:

PREP AND BAKE THE CHICKEN STRIPS

Preheat the oven to 425°

Cover a baking sheet with foil (to prevent sticking)

Spread the flour on a large plate, and beat the eggs together in a bowl

In another medium-sized bowl, mix the breadcrumbs, garlic spice blend, onion powder, salt, and pepper 

Slice the chicken breasts into 2-3” strips

Roll each chicken strip in the flour until coated, then dip into the eggs. Roll the egg-covered chicken in the breadcrumb mixture and place on the prepared baking sheet

Bake at 425° for 15-20 minutes – The breading should be browned and crispy when done

MAKE THE SAUCE

While the chicken is baking, prepare the honey mustard sauce

Melt the butter and whisk it together with the mustard, honey, and spices until the sauce is smooth

(Note that the sauce may thicken if left to stand. Briefly reheating it in the microwave will return it to a more liquid state)

ASSEMBLE SANDWICHES

When the chicken is ready, dunk each breaded strip in the sauce until fully coated 

For each sandwich, place chicken strips on a warm brioche bun and melt a slice of gouda over them. Top with lettuce, onions and pickles

Enjoy!

Egg, Spinach, & Mushroom Pasta

If you love cheese, eggs, and veggies, you cannot go wrong with this easy Egg, Spinach, & Mushroom Pasta!  From the red pepper and garlic to the salty eggy coating to the cheesy bites of mushroom, this simple dinner is a winner when you need a tasty weeknight meal.

While this combination is inherently vegetarian, you could easily add in a meat option such as traditional or chicken sausages.  You could also keep it vegetarian but add some extra protein with veggie sausages as well.  It works perfectly as a side or light main meal as it is, and can be transformed into a heartier main meal with this optional addition!

Servings: 4 Mains or 8 Sides

Ingredients:

  • 12 oz Pasta Of Choice
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 Teaspoon Minced Garlic
  • 2.5 Cups Diced Baby Bella Mushrooms
  • 5 oz Baby Spinach
  • 4 Eggs
  • 2 Slices Mozzarella Cheese
  • Sea Salt and Black Pepper, To Taste
  • Red Pepper Flakes, To Taste
  • 1 Tsp Dried Basil
  • Parmesan for serving

Directions:

Prep by mincing the garlic with a press, dicing the mushrooms, and measuring the spinach 

Boil water to prepare to cook the pasta according to package instructions

While the water is boiling and the pasta cooks, add 2 tablespoons of the olive oil and the garlic to a large wok or skillet and warm up the garlic on medium heat

Add in a few red pepper flakes, to taste

Add in the mushrooms and spinach, and cook until the veggies are done to your liking

Turn the heat down to low

Scramble the eggs in a bowl and set aside

Just before draining the finished pasta, take out about 2 spoonfuls of the boiling water and mix it into your scrambled eggs

Drain and rinse the pasta, then add it into the veggie mix and coat evenly, adding in the third tablespoon of olive oil as well to keep it from sticking

Add in salt and black pepper to taste, the basil, as well as another pinch of red pepper flakes

(I would recommend starting with less red pepper and having more available for serving so that you don’t accidentally add more than you’d like)

Add the scrambled egg mixture, tossing the pasta mix continuously for a minute or two, or until the eggs are cooked to your liking

Tear up the cheese slices and mix in until melted evenly

Taste test to determine if additional salt, pepper, or red pepper flakes are needed

Serve with parmesan cheese along with extra salt, black pepper, and red pepper flakes to taste

Enjoy!

[Leftovers can be stored in an airtight container in the refrigerator.]


Love eggy pastas?  Try my Egg & Sausage Carbonara!

Matcha Chocolate Chip Cookie Cake

Heavy on the chocolate with subtle undertones of green tea, this Matcha Chocolate Chip Cookie Cake is guaranteed to become a new favorite! You don’t need to be a fan of drinking straight green tea to enjoy the background matcha flavor.  It provides an understated earthy backdrop to balance out the sweet chocolate.

A little goes a long way with this decadent dessert.  It tastes amazing on its own, but also with some vanilla ice cream on top! (An added bonus: the green color is super festive for holidays such as St. Patrick’s Day or Christmas.)

If you tried my Chocolate Chip Pumpkin Cookie Cake last fall, this cake is definitely in the same family; The dough is only lightly sweet, with the majority of the sweetness coming from the chocolate!

Servings: Approx. 8 Slices

Ingredients:

  • 3/4 Cup Unsalted Butter, softened
  • 3/4 Cup Light Brown Sugar
  • 3 Tbsp Cane Sugar
  • 1 Egg
  • 3 Tsp Vanilla Extract
  • 1 3/4 Cup AllPurpose Flour
  • 2 Tsp Cornstarch
  • 1 Tsp Baking Soda
  • 1/2 Tsp Sea Salt
  • 1.5 Tbsp Matcha Powder
  • 1 Cup Semi Sweet Chocolate Chips (plus 1/6 cup extra for sprinkling on top)

Directions:

Preheat the oven to 350º

Grease a 9 inch pie dish with butter, then very lightly dust with a tiny sprinkle of flour, tapping the edges of the dish to evenly distribute

If the butter has not yet been softened to room temperature, warm up the butter in the microwave in a large microwave-safe bowl, until just softened (not melted)

Add the light brown sugar (not too tightly packed) and cane sugar to the bowl

Blend the butter and sugars with a hand mixer on low until evenly combined

Add in the egg and vanilla extract and blend again

In a second medium-sized bowl, add the flour, cornstarch, baking soda, and sea salt, and stir with a spoon until well mixed

Add in the matcha powder and thoroughly stir again

Add the dry ingredients into the wet ingredients, first beating together on low then finishing mixing with a large spoon

Stir in the chocolate chips

Press the cookie batter evenly into the prepared pan, then sprinkle the extra chocolate chips on top

Bake for approximately 28 minutes, or less if you prefer a gooey center.  (Keep an eye on it for your preferred doneness as every oven is different!)

Slices can be served straight up, or with a topping of vanilla ice cream

Leftovers should be stored in an airtight container

Enjoy!

Ingredient recommendations linked!

Easy Matcha Pancakes

These Easy Matcha Pancakes are quick and delicious!  The matcha flavor is subtle, but pairs perfectly with the honey. While the chocolate chips are optional, they’re surprisingly complimentary! Using a pre-made pancake mix as the base speeds this meal up immensely. It only takes a few minutes to throw everything together!

This colorful green breakfast is perfect for holidays like St. Patrick’s Day or Christmas, as well as for fun family weekend mornings!

If you’re not a traditional chocolate person, you could also try adding in a sprinkle of white chocolate chips as a sweet add-in. If you prefer pairing your pancakes with fruit, bananas and strawberries work well.

(Of course keep in mind that matcha does contain caffeine, so depending on how sensitive you are these may give you a boost!) We used Mighty Leaf Matcha, but use whichever brand you prefer.

Servings: Approx. 4 Pancakes

Ingredients:

  • 1 Cup Birch Benders Organic Classic mix
  • 2/3 Cup Water (or as needed)
  • 1.5 Tsp Matcha Powder
  • (Optional: A light sprinkle of chocolate chips)
  • Honey for serving

Directions:

Combine the pancake mix and water according to package instructions

Add in the matcha (and chocolate chips if using)

Cook the pancakes on medium heat

Drizzle with honey

Enjoy!

Ingredient recommendations linked!


Love matcha?  You need to try my Matcha Chocolate Chip Cookie Cake!


In the mood for more breakfast? Here are a few sweet choices to check out!

Sourdough Banana French Toast

Sunbutter Berry Overnight Oats

Whole Wheat Blackberry Cobbler Cups

Chocolate Strawberry Protein Oats