Tag: nut-free

Banana Chocolate Overnight Oats

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These Banana Chocolate Overnight Oats are such a convenient ready-to-go breakfast!  They’re packed with nutritious ingredients alongside plenty of chocolate flavor!  As an added bonus, they are both gluten-free and nut-free.

I like to prepare a few jars of these oats at a time while I’m in the meal-prepping zone so that breakfast is all ready for the next several days.  It’s a great way to use up some overripe bananas before they go bad!

INGREDIENT NOTES:

The Banana: Make sure your banana is overripe!  This will ensure that it provides enough sweetness and moisture, and well as a smooth texture that blends into the oats seamlessly.

The Oats: You’ll want to use Rolled Oats/Old Fashioned Oats for this recipe.  (Quick Oats will be too absorbent.)

The Chia Seeds: Chia seeds are such an important component of these oats when it comes to the texture.  Once they expand from the liquid ingredients, they hold everything together!

The Maple Syrup: It’s perfect for a tiny hint of extra sweetness along with a little flavor complexity.  I like to use Dark Maple Syrup for added flavor.

The Vanilla Extract: Vanilla extract is such a powerful flavor-enhancer in this recipe…I’ve tried it both with and without, and the difference is dramatic!  I wouldn’t skip this one.

The Cocoa Powder: Dutch-process cocoa powder is extra smooth and rich compared to traditional natural cocoa!

The Salt: A couple pinches of salt is a must for balancing out all of this sweetness! 

The Milk: I love to use regular whole milk in this recipe for the creamy taste (and added protein), so it’s definitely my recommendation!  I’ve never tried it with an alternative/plant-based milk, but feel free to experiment with other non-dairy milks if you prefer them!

The Chocolate Chips: I chose mini chocolate chips for this recipe because I enjoy the smaller chocolatey bites dispersed throughout the oats.  However, other varieties of chopped chocolate could work in their place just as well!

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Servings: 1

Ingredients:

**I would recommend starting with around 1-2 tbsp

Directions:

Add the thoroughly mashed banana, oats, chia seeds, maple syrup, vanilla, cocoa powder, salt, and milk to a glass/jar/container of choice, and stir until evenly combined

Cover and store airtight in the refrigerator overnight

Once ready to eat, top with/mix in the chocolate chips to taste

Enjoy!

Cluster Granola With Coffee & Maple

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This one-bowl Cluster Granola With Coffee & Maple is so quick and easy to make for a fun autumn breakfast meal prep.  It’s subtly sweet, crispy, and also happens to be vegan, nut-free, and gluten-free!

Try it as a snack on the go, crumbled into yogurt with honey, or added into a sweeter yogurt variety for a morning treat.

It bakes as one large solid sheet, which gives you the freedom to break it into clusters that are either as big or as small as you prefer.  I find big clusters fun, but if you enjoy a finer consistency this is absolutely an option as well.

Be sure to use extra fine coffee grounds!  A flour-like consistency ensures that the texture of the grounds will go undetected.  (I used the finest possible setting on our coffee grinder for this.)  I also chose to use decaf beans as I’m personally more caffeine sensitive, especially when it comes to consuming the grounds directly!

This Cluster Granola With Coffee & Maple recipe was originally created in collaboration with The Bean Coffee Company for Instagram. Visit my page to check out the video tutorial!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • A Coffee Grinder
  • 1 Large Bowl
  • Parchment Paper
  • A Baking Sheet
  • A Cooling Rack

Servings: 12 (3/4 Cup Clusters) 

Ingredients:

  • 1/2 Cup Avocado Oil
  • 2/3 Cup Dark Maple Syrup, room temperature
  • 4 Cups Old Fashioned Rolled Oats
  • 1 Cup Pumpkin Seeds, unroasted/unsalted
  • 1 Tbsp Extra Fine Coffee Grounds
  • 1 1/2 Tsp Saigon Cinnamon
  • 1 1/4 Tsp Salt

Directions:

Preheat the oven to 350º

Grind the coffee beans on an extra fine setting (the consistency of flour, to avoid grittiness) and set the grounds aside

In a large bowl, combine the avocado oil and maple syrup, giving it a light stir

Add in the oats, pumpkin seeds, coffee grounds, cinnamon, and salt, and stir until evenly combined

Line a baking sheet with parchment paper

Add the mixture onto the prepared baking sheet, keeping it tightly packed without gaps while still spreading it out into a thin layer

Bake for 28 minutes, rotating the pan halfway through

(It will look golden brown when done, especially around the edges)

Note: It will not feel hard or crispy yet while still warm from the oven

Place the baking sheet on a cooling rack for at least 2 hours (letting it harden and cool) before breaking it into pieces and storing it in an airtight container

Enjoy!

Nut-Free Pesto

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If you have nut allergies like me, you’ll know how difficult it can be to find a pesto that is nut-free. This homemade Nut-Free Pesto is so delicious that nobody will miss the pine nuts!

I personally recommend serving this pesto over your pasta of choice, with the addition of your favorite traditional, chicken, or vegetarian sausages. (We personally love this mushroom chicken sausage!) You can also add in some sautéed or roasted vegetables such as mushrooms, broccoli, or zucchini.

Vegan? No problem! Simply substitute the parmesan with a vegan alternative!

Other uses for pesto?

  • Add it to homemade pizzas
  • Drizzle it over eggs and toast
  • Spread a layer of it onto lunchtime sandwiches
  • Combine it with salad dressing
  • Toss roasted veggies in it
  • Drizzle it over baked potatoes
  • Make homemade bruschetta with pesto and mozzarella
  • Add it to lasagna
  • Make pesto salmon

Ingredients:

  • 3 Cups Fresh Basil Leaves, packed
  • 3 Large or 4 Small Cloves Garlic
  • 1 Cup Extra Virgin Olive Oil
  • 3/4 Cup Finely Grated Parmesan Cheese
  • Sea Salt and Black Pepper, to taste

Directions:

Wash, dry, and de-stem the basil leaves

Peel the garlic cloves

Blend the basil leaves and garlic cloves in a food processor, then add in the olive oil and blend again until thoroughly mixed

Once smooth, pour the mixture into a bowl and stir in the parmesan

Add sea salt and black pepper to taste

Enjoy!

[Leftover pesto can be stored in an airtight container in the refrigerator. Just give it a stir to remix the oil!]

Want more easy pasta dinners? Try my Egg & Sausage Carbonara or Roasted Brussels Sprout Pasta!