Try these 3 simple, healthy, and tasty recipes.
PROTEIN-PACKED OATMEAL CUPS
3 cups rolled oats (we used gluten-free)
3 scoops protein powder (make sure it's good quality)
1 tsp baking powder
1 tsp cinnamon
1/2 tsp fine sea salt
1 tsp vanilla extract
1/2 cup unsweetened applesauce
1/2 cup plain Greek yogurt
2 tbsp coconut oil (melted)
1/4 cup honey
1 cup unsweetened almond milk(feel free to add flaxseed or hemp seed)
Combine all dry ingredients in a separate bowl
Combine all wet ingredients in a separate bowl, then mix into dry ingredients
Add toppings like blueberries, almonds or peanut butter
Pour evenly into greased muffin tins
Bake at 350 for 15-20 minutes
Cool and remove from tin
Store for 5 days, or freeze
Grab 2 for a protein-packed, on-the-go breakfast!
CHOCOLATE PEANUT BUTTER ENERGY BITES - they're no-bake!
1 cup rolled oats (old-fashioned oats or gluten free)
2/3 cup toasted unsweetened coconut flakes
1/2 cup peanut butter
1/2 cup ground flax seed
1/3 cup honey or agave nectar
1/4 cup unsweetened cocoa powder
1 tablespoon chia seeds (optional)
1 teaspoon vanilla extract, store-bought or homemade
Stir all ingredients together in a medium bowl until thoroughly mixed.
Cover and chill in the refrigerator for at least half an hour, to make the mix easier to handle and mold.
Once chilled, roll into 1" diameter balls
Store in an airtight container and keep refrigerated for up to 1 week.
Makes about 20-25 balls.
If the mix seems to dry, add in an extra tablespoon or two of honey or peanut butter. If the mix seems too wet (which may happen if you use natural peanut butter), add extra oatmeal.
HEALTHY MANGO-GINGER OVERNIGHT OATS (makes 4 servings)
1 1/3 cups water
2/3 cup canned unsweetened light coconut milk
2 Tbsp honey
1/2 tsp grated fresh ginger
2 cups cubed fresh or frozen mango
Pomegranate seeds (optional)
Place 1/2 cup oats in each four-pint jar (Mason jars work well here).
In a 2-cup measuring cup, combine water, coconut milk, honey, and ginger. Pour over oats in jars.
Add 1/2 cup mango to each jar.
Cover; chill overnight or until oats are soft. Top with pomegranate seeds, if desired.