My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Breakfast

No Bake Energy Balls

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In today’s fast-paced world, finding nutritious and convenient snacks can be a challenge. Enter no-bake energy balls – bite-sized treats packed with wholesome ingredients and plant-based goodness. With a base of oats, they are a nutritious option for satisfying cravings and boosting energy levels throughout the day.

Incorporating No Bake Energy Balls into Your Lifestyle

No-bake energy balls are incredibly versatile and can be enjoyed in a variety of ways throughout the day. Here are a few ideas for incorporating them into your busy lifestyle:

  1. On-the-Go Snack: Keep a stash of energy balls in your purse, backpack, or gym bag for a convenient snack whenever hunger strikes. They’re perfect for satisfying cravings between meals or fueling up before or after a workout.
  2. Breakfast Boost: Start your day on the right foot by enjoying a couple of energy balls alongside your morning coffee or smoothie. They’re a great way to kickstart your metabolism and provide sustained energy to power you through the morning.
  3. Midday Pick-Me-Up: When the afternoon slump hits, reach for an energy ball instead of sugary snacks or caffeine. The combination of complex carbohydrates, protein, and healthy fats will help keep your energy levels stable and your focus sharp.
  4. Dessert Alternative: Swap out traditional desserts like cookies or cake for a healthier option. They satisfy your sweet tooth while providing nourishment and satisfaction without the guilt.
  5. Family-Friendly Treat: Get the whole family involved in making energy balls together. It’s a fun and interactive activity that promotes kitchen skills, creativity, and healthy eating habits.

Plant-based no bake energy balls are a delicious, nutritious, and convenient snack option for anyone looking to fuel their busy lifestyle with wholesome ingredients. With endless flavor variations to choose from and minimal preparation required, energy balls are the perfect solution for satisfying cravings, boosting energy levels, and promoting overall well-being. So why not give them a try and experience the joy of homemade snacking with plant-based no-bake energy balls?

Flavor Variations

From classic combinations to creative twists, there’s no shortage of flavor variations when it comes to this recipe. Here are a few delicious flavor ideas to inspire your culinary creations:

  1. Peanut Butter Chocolate Chip: A timeless favorite, these energy balls combine creamy peanut butter, rolled oats, chocolate chips, and a touch of maple syrup for a sweet and satisfying treat.
  2. Almond Joy: Inspired by the popular candy bar, these feature almonds, shredded coconut, cocoa powder, dates, and a hint of vanilla for a decadent and indulgent snack.
  3. Lemon Blueberry: Light and refreshing, these treats are made with dried blueberries, almond flour, lemon zest, and a drizzle of honey for a burst of citrusy flavor.
  4. Matcha Coconut: For a dose of antioxidants and natural energy, try matcha powder, shredded coconut, almonds, dates, and a splash of almond milk.
  5. Pumpkin Spice: Embrace the flavors of fall with pumpkin puree, warm spices like cinnamon and nutmeg, rolled oats, and chopped pecans for a seasonal treat.

How to Make No Bake Energy Balls

Ingredients

  • 1 ½ cups Old Fashioned Oats 
  • ⅓ cup Ground Flax Seeds 
  • 1 tbsp Chia Seeds 
  • ½ cup Almond Butter 
  • 1/3 cup Maple Syrup 
  • 1 tsp Vanilla Extract 
  • ½ cup Chocolate Chips 

Instructions

Step 1 – Mix Ingredients Together

Stir all of the ingredients together, except for the chocolate chips, until well mixed. 

Step 2 – Fold in Chips

Fold in the chocolate chips. 

Step 3 – Refrigerate

Allow to set up in the fridge for at least a half hour. 

Step 4 – Roll into Balls

Use a 2 tablespoon cookie scoop to scoop out the dough, roll into balls and enjoy! 

Recipe Notes

Peanut butter can easily be substituted for almond butter with a 1:1 ratio. Honey can be easily substituted for maple syrup with a 1:1 ratio. If subbing in honey, you do not need to refrigerate the mixture for a full 30 minutes. 

Store the energy balls in an airtight container for up to one week.

Yield: 18-20 Balls

No Bake Energy Balls

No Bake Energy Balls

These no bake treats are delicious and nutritious! You can feel good about giving these protein rich energy balls to your kids as a snack. They’re rich, satisfying, and taste just like a bite sized granola bar, but better!

Prep Time 10 minutes
Additional Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 ½ cups Old Fashioned Oats
  • ⅓ cup Ground Flax Seeds
  • 1 tbsp Chia Seeds
  • ½ cup Almond Butter
  • 1/3 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • ½ cup Chocolate Chips

Instructions

  1. Stir all of the ingredients together, except for the chocolate chips, until well mixed. 
  2. Fold in the chocolate chips. 
  3. Allow to set up in the fridge for at least a half hour. 
  4. Use a 2 tablespoon cookie scoop to scoop out the dough, roll into balls and enjoy! 

Notes

  • Peanut butter can easily be substituted for almond butter with a 1:1 ratio. 
  • Honey can be easily substituted for maple syrup with a 1:1 ratio. If subbing in honey, you do not need to refrigerate the mixture for a full 30 minutes. 
  • Other add-ins to consider are raisins, dried cranberries, white chocolate chips, etc. Just be sure to keep those add-ins to a ½ cup. 

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© Holly Yzquierdo

Baked Oatmeal Bars with Fruit

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This plant-based baked oatmeal recipe has everything you could ever want without eggs, dairy, oil, added sugar or banana. It’s the perfect breakfast!

You know I love to meal prep on Sundays, and baked oatmeal bars are on the list often. I make a batch using any kind of fruit and nuts I have on hand. Then cut it into bars for an easy grab-and-go breakfast or snack throughout the week.

Perfect Baked Oatmeal without Banana

I don’t have anything against banana, but my husband has a banana intolerance. You definitely don’t have to put banana in these baked oatmeal bars. The recipe shown uses apple, peach and blueberries. That just happens to be the fruit I had on-hand that day.

Any fruit or berry will work! Feel free to use all one fruit or mix and match. Just make sure it adds up to 2 cups.

Apple is always safe, and it’s a crowd pleaser. I would love to try a strawberry baked oatmeal too. I’m writing a mental note to make that when fresh strawberries are in season. You can also use frozen fruit. Simply let it thaw and drain any excess liquid first.

Do you have to put Eggs in Baked Oatmeal?

Eggs are typically used in baked oatmeal as a binder to hold all the other ingredients together. A binder is necessary, but it doesn’t have to be eggs. It is simple to make a vegan baked oatmeal using flaxseed eggs instead.

Egg Substitute in Baked Oatmeal

Create flax eggs for your plant-based baked oatmeal bars using ground flax seeds and water. Mix them up first, so they have time to set up. The flax is sticky enough to keep all the oats, fruit and nuts in bar form without using chicken eggs. Everything stays moist, yet easy to pick up and eat.

Do you have to Soak Oats Before Baking?

The short answer is no. To make oatmeal bars, you want the oats to retain their shape and some crunch. This helps keep the bars together and creates a more satisfying bite. Soaking oats in advance of baking would give the bars a soft and creamy texture.

How to Make Fruit and Nut Baked Oatmeal Bars

Ingredients

  • 4 Flax Eggs (4 Tbsp ground flax seeds plus 12 Tbsp water)
  • 1 cup Applesauce
  • 1 tsp Vanilla
  • 1/2 tsp Salt
  • 1/2 cup Maple Syrup (Daste Paste works too.)
  • 1 tsp Cinnamon (or Pumpkin Pie Spice)
  • 2 cups Fruit (I use 1 Apple, 1 Peach and Blueberries)
  • 1 tsp Baking Soda
  • 3 1/2 cups Rolled Oats
  • 1 cup Rice Milk
  • 1/3 cup Nuts (optional. Choose your favorite – pecans, walnuts, almonds.)
  • 2 Tbsp Pumpkin Seeds (optional. Hemp seeds also work.)

Step 1 – Preheat

Begin by preheating your oven to 350 degrees.

Step 2 – Make Flax Eggs

Mix the grounds flax seeds and water to make flax eggs. Then move them aside, so they have time to set up.

Step 3 – Mix

In a large mixing bowl, add the applesauce, vanilla, salt, maple syrup and cinnamon.

Step 4 – Add Fruit

Next, prepare your fruit. Core, peel and dice the apple and peach. Berries can be left whole. The total fruit should equal 2 cups.

Step 5 – Combine

Now pour the flax eggs, that have hopefully set up, and baking soda. Give it all a good stir.

Step 6 – Add Oats

Add the oats and stir again.

Step 7 – Plant-Based Milk

Then add your rice milk or any plant-based milk you prefer. Stir the mixture once more, and let it rest while preparing the pan.

Step 8 – Prepare Pan

Grab a 9×13 pan. Non-stick pans can be used as-is. If food tends to stick to your pan, line it with parchment paper or spray with a small amount of cooking spray. Rub the spray around with a paper towel to remove excess while retaining the nonstick property.

Step 9 – Add Nuts and Seeds (Optional)

If using nuts and seeds, you can either stir them into the mixture at this point or sprinkle them on top after it is poured into the pan.

Step 10 – Bake

Pour the oatmeal mixture into the pan and bake for 45 minutes. It should be slightly brown. Allow to cool slightly before eating.

Storage

Oatmeal bars can be stored in the refrigerator in an air tight container. I like to cut them into a size for an easy grab-and-go snack or breakfast.

Fruit Options

Apples are perfect for this recipe. You can use them for the whole 2 cups if desired. I prefer to add more variety by combining apples with other fruit I have on hand. Blueberries are a favorite.

Frozen Fruit

You can use frozen fruit in oatmeal bars. Let it thaw and drain any excess liquid before using.

More Plant-Based Oatmeal Recipes

If you enjoyed this recipe, check out these other great ways to eat oatmeal:

Yield: 12

Baked Oatmeal with Fruit

Baked Oatmeal with Fruit

Mix and match fruit in this baked oatmeal. Then cut it into bars for a delicious and nutritious breakfast or snack.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 4 Flax Eggs (4 Tbsp ground flax seeds plus 12 Tbsp water)
  • 1 cup Applesauce
  • 1 tsp Vanilla
  • 1/2 tsp Salt
  • 1/2 cup Maple Syrup (Daste Paste works too.)
  • 1 tsp Cinnamon (or Pumpkin Pie Spice)
  • 2 cups Fruit (I use 1 Apple, 1 Peach and Blueberries)
  • 1 tsp Baking Soda
  • 3 1/2 cups Rolled Oats
  • 1 cup Rice Milk
  • 1/3 cup Nuts (optional. Choose your favorite - pecans, walnuts, almonds.)
  • 2 Tbsp Pumpkin Seeds (optional. Hemp seeds also work.)

Instructions

      1. Preheat oven to 350 degrees.
      2. Mix up your flax eggs and set them aside to give them time to set.
      3. Grab your favorite big mixing bowl and add applesauce, vanilla, salt, maple syrup and cinnamon.
      4. Core, peel and dice your fruit. If using a combination of fruit, the total fruit should equal 2 cups. Blueberries can be left whole.
      5. Pour in your flax eggs that have hopefully set up and your baking soda. Give it all a good stir.
      6. Add your oats and stir again.
      7. Add your rice milk or whatever kind of plant-based milk you prefer. Stir it all again and let it rest while you get your pan ready.
      8. Use a 9x13 pan.
      9. If your food tends to stick in your pan, you can use parchment paper or a small amount of cooking spray to rub it around. If your pan is nonstick, you don't have to do anything special.
      10. If using optional nuts and seeds, you can stir them in or sprinkle them on top after you pour it into the pan.
      11. Pour the oatmeal into your pan and smooth it out. Bake for 45 minutes. It should be slightly brown. You can cook an extra 5-10 minutes if needed. Allow to cool slightly before eating.

Notes

  • Storage: Store in a refrigerator in an air tight container.
  • Nuts & Seeds: Nuts and seeds are optional. You can substitute any type of nuts and seeds you like.
  • Choosing Fruit: Apple is perfect in this. You can use it for the whole 2 cups if desired. We like to add more variety by combining apples with other fruit we already have. Blueberries are perfect too.
  • Frozen Fruit: Frozen fruit can be used. I recommend letting it thaw and allow the extra liquid to drain a bit before using.

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© Heather Mayes

Oatmeal Cups

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These vegan Oatmeal Cups are beautiful and delicious. I started making these in early 2020. We were addicted and made a batch every week until it became too hot to bake here in Arizona.

Vegan Oatmeal Cups

I’ve made a lot of baked oatmeal recipes but these always seemed more festive. The combination of the dried fruit and the nuts and seeds always made them feel like a Christmas snack. I decided to wait all year to share them and now it’s time.

Most of the time I made them in my Pampered Chef brownie pan. You may have seen some Instagram stories of them. They taste just as good whether they are square or round.

Vegan Oatmeal Cups

I love that these are oil-free but taste decadent thanks to the seeds, nuts, and dried fruit. Those all help them to be really filling too! We eat them for breakfast, snack and dessert!

Another bonus to this recipe is it makes 18 oatmeal cups. Trust me, a dozen is never enough for our crew. We are also able to package some up and give them to others.

Yield: 18

Fruit and Nut Oatmeal Cups

Vegan Oatmeal Cups

These plant-based Fruit and Nut Oatmeal Cups are not only delicious, they are also beautiful.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 40 minutes

Ingredients

  • 2 Tablespoons ground flax seed
  • 6 Tablespoons water
  • 3/4 cup applesauce
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/3 cup maple syrup
  • 1 teaspoon pumpkin spice seasoning
  • 1 teaspoon baking soda
  • 1 cup dried fruit (I use a cranberry, golden raisin and cherry mix)
  • 1/4 cup dried fruit (for topping)
  • 2 Tablespoon raw pepitas (divided)
  • 2 Tablespoon hemp seeds (divided)
  • 1/4 cup chopped walnuts
  • 2 1/2 cups rolled oats
  • 1 1/2 cup plant-based milk (we use rice milk)

Instructions

  1. Make flax eggs by combining ground flax seed and water in a small bowl. Stir well then set aside.
  2. Preheat over to 350 degrees.
  3. In a big bowl, add applesauce, vanilla, salt, maple syrup, pumpkin spice seasoning together and stir well.
  4. Next, add baking soda, 1 cup of the dried fruit, have the hemp seeds and half the raw pepitas, and all the walnuts. Stir well.
  5. Add the oats, flax seed mixture, plant-based milk and stir well. I like to let this sit for 5-10 minutes so the oats absorb the liquid.
  6. Scoop the mixture into a muffin pan. My muffin pan is nonstick. I use a 1/4 cup measuring cup. The muffin cups will rise slightly. If things tend to stick in your pan, use a little cooking spray.
  7. Sprinkle the remaining dried fruit and seeds on top of the muffin cup. (If you forgot and added it all inside that is ok too. You can add a little more on top if you want).
  8. Bake for 20-25 minutes. The oatmeal cups will be golden brown.

Notes

Store muffin cups in the refrigerator in an air tight container for about a week.

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© Holly Yzquierdo
Category: Breakfast

Substitutions

This versatile recipe works with a lot of substitutions.

  • If you don’t have applesauce you can used mashed bananas. See more tips here.
  • Can’t have nuts, you can skip them all together.
  • Can’t have seeds? The flax seeds work as a binder so you could try an egg replacer. I think it would work fine if you skipped it.
  • Can’t have oats? We are working on some variations using other grains because my husband can’t have oats.
  • Don’t have this dried fruit mix? You can use other dried fruit like raisins or dried cherries. I haven’t tried dried tropical fruit yet.
  • No maple syrup? You can use another sweetener like date paste or agave. You could also use sugar.
  • Want to use less sweetener? Go for it. The applesauce and dried fruit provide some sweetener already.
Vegan Oatmeal Cups

Our family LOVES this oatmeal cups recipe! If you make these I’d love to hear what you think!

Apple Cinnamon Baked Oatmeal

by 7 Comments

We love oatmeal! Lately, we have fallen in love with baked oatmeal! We have several flavor combinations we enjoy but the whole house favorite is Apple Cinnamon Baked Oatmeal.

Plant-Based Apple Cinnamon Baked Oatmeal

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We have oatmeal in some form almost every day! From our Instant Pot Oatmeal that is featured prominently in our weekly meal plan, to our Overnight Oats, heck, even the Apple Oatmeal Muffins are an oaty favorite. 

Apple Cinnamon Baked Oatmeal is a cheap plant-based favorite. Other than apples, the rest of the ingredients are common plant-based pantry staples. Thankfully I stocked up on our favorite oats a couple of months ago. 

You want to use rolled oats. Don’t use steel cut oats or quick cooking oats for this recipe.

Plant-Based Apple Cinnamon Baked Oatmeal

Choosing Apples for Baked Oatmeal

The best kind of apple to use is the one you already have! We usually have Honey Crisp apples and Gala apples in our kitchen. Crisp apples hold up well but I’ve never eaten a baked apple I didn’t like. Use whatever you have on hand. 

Lately, our curb-side grocery pick up has been giving us bruised apples that my kids will not eat. Baked Oatmeal is the perfect solution for bruised apples, the kids never suspect a thing. I peel the apples and cut the bruised part off but I’m pretty sure they wouldn’t notice it after being baked. I also like to squeeze some lemon juice over the freshly cut apples but it’s not required.

Plant-Based Apple Cinnamon Baked Oatmeal

Apple Cinnamon Baked Oatmeal

Plant-Based Apple Cinnamon Baked Oatmeal is perfect for breakfast, lunch or dessert! Our family loves this easy baked oatmeal recipe, even our pickiest eater!

Ingredients

  • 2 Flax Eggs (2 Tbsp ground flax seeds plus 6 Tbsp water)
  • 1/2 cup applesauce
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon sea salt
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1 cup peeled, diced apples
  • 1/2 teaspoon baking soda
  • 2 cup rolled oats
  • 1 cup rice milk

Do

  1. Preheat oven to 350 degrees.
  2. Mix up your flax eggs and set them aside to give them time to set up. 
  3. Grab your favorite big mixing bowl and add applesauce, vanilla, salt, maple syrup and cinnamon.
  4. Core, peel and dice your apples. My apples were small so I used two but you need about 1 cup of diced apples. A little more or less is OK.
  5. Pour in your flax eggs that have hopefully set up and your baking soda. Give it all a good stir. 
  6. Add your oats and stir again.
  7. Add your rice milk or what ever kind of plant-based milk you prefer. Stir it all again and let it rest while you get your pan ready.
  8. Use an 8×8 pan. If you only have a round cake pan or a 9×9 pan that will work too. Psst…You can also use a muffin pan!
  9. If your food tends to stick in your pan, you can use parchment paper or a small amount of cooking spray and rub it around. I’ve rubbed it around with a paper towel to remove all the excess but still retain some nonstick ability. If your pan is non stick you don’t have to do anything special.
  10. Pour the oatmeal into your pan and smooth it out. Bake for 40 minutes. Allow to cool slightly before eating.

Plant-Based Apple Cinnamon Baked Oatmeal

Reheating and Storage for Baked Oatmeal

Since this recipe is plant-based and doesn’t contain any animal products, it can be stored at room temperature for a day or two. I prefer to store it in an air tight container in the fridge. We’ve eaten it cold but I personally prefer it heated up. I usually use the microwave for about 30 seconds.

This recipe makes 9 squares. If eating it for breakfast I prefer to eat two squares but one square is perfect for a snack.

(See note about substitutions and additions below)

Yield: 9 squares

Apple Cinnamon Baked Oatmeal

Apple Cinnamon Baked Oatmeal

Apple Cinnamon Baked Oatmeal is a cheap, plant-based family-friendly recipe your whole family will love.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • 2 Flax Eggs (2 Tbsp ground flax seeds plus 6 Tbsp water)
  • 1/2 cup applesauce
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon sea salt
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1 cup peeled, diced apples
  • 1/2 teaspoon baking soda
  • 2 cup rolled oats
  • 1 cup rice milk

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix up your flax eggs and set them aside to give them time to set up. 
  3. Grab your favorite big mixing bowl and add applesauce, vanilla, salt, maple syrup and cinnamon.
  4. Core, peel and dice your apples. My apples were small so I used two but you need about 1 cup of diced apples. A little more or less is ok.
  5. Pour in your flax eggs that have hopefully set up and your baking soda. Give it all a good stir. 
  6. Add your oats and stir again.
  7. Add your rice milk or what ever kind of plant-based milk you prefer. Stir it all again and let it rest while you get your pan ready.
  8. Use an 8×8 pan.
  9. If your food tends to stick in your pan, you can use parchment paper or a small amount of cooking spray and rub it around. I’ve rubbed it around with a paper towel to remove all the excess but still retain some nonstick ability. If your pan is non stick you don’t have to do anything special.
  10. Pour the oatmeal into your pan and smooth it out. Bake for 40 minutes. Allow to cool slightly before eating.

Notes

If you only have a round cake pan or a 9×9 pan that will work too. You can also use a muffin pan but you'll need to decrease the cook time. I recommend checking at 20 minutes.

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Category: Recipes

Missing an Ingredient

This recipe is very forgiving! If you don’t have an ingredient you may be able to substitute something else. 

Don’t have flax eggs, no problem. You can use any egg replacer or leave it out. The texture may be slightly different.

Out of applesauce? Use mashed bananas or try this applesauce substitute. 

No Maple Syrup? You can use 1/4 cup of your favorite sweetener instead of maple syrup. If it’s a dry sweetener like cane sugar, you may need slightly more liquid.

No Vanilla? Skip it, you probably won’t notice.

Favorite Add Ins

There are many great combinations for flavors for this recipe. Feel free to add your own favorites, almonds or walnuts work great, hemp seeds and chia seeds add nutrition but don’t change the texture or flavor. You can also add dried fruit like dried cranberries or raisins. You can also substitute pears or other fruit that needs to be used.

Have you tried Baked Oatmeal? 

Vanilla Coconut Chia Pudding

by 3 Comments

Breakfast, dessert or snack? You decide! Vanilla Coconut Chia Pudding satisfies your sweet craving while providing nutritional benefits.

Chia pudding has evolved into a versatile dish that can showcase various flavors. Vanilla coconut is the clear favorite at my house. The combination of comforting vanilla and exotic coconut transports me to a tropical paradise with every spoonful.

Is Chia Pudding Actually Good for You?

Chia seeds are rich in omega-3 fatty acids, fiber and protein. When combined with the goodness of coconut milk, it becomes a well-rounded treat while fulfilling my sweet tooth. You can incorporate more nutrients with the addition of fruits, nuts and seeds too.

There are lots of ways to tailor this recipe to suit everyone’s tastes. Not into coconut? Swap out the coconut milk for almond milk.

Would you rather have a fruity dessert? Your favorite fruits will complement the chia pudding perfectly. How about chocolate chia overnight oats or strawberry chia pudding? There are so many variations of this recipe to try!

How to Make Vanilla Coconut Chia Pudding

This recipe makes one serving.

Ingredients

  • 2 Tablespoons Chia Seeds 
  • ½ cup Coconut Milk (other plant-based milk can be used instead) 
  • 1 teaspoon maple syrup 
  • ¼ teaspoon vanilla extract 
  • 1 Tablespoon Shredded Coconut 

Instructions

Step 1 – Add Ingredients

Add all the ingredients together in a bowl or jar (should hold at least one cup). 

Step 2 – Set

Allow to sit for 10 minutes, then stir again and place in the refrigerator.  

Step 3 – Refrigerate

Refrigerate overnight or at least 2 hours.  

Step 4 – Add Toppings

Enjoy topped with additional shredded coconut, nuts, or fresh fruit. 

Serving Suggestions

Whether you opt for a classic bowl presentation or layer fresh fruits in a glass, chia pudding can be as pretty as it tastes. Try these delicious variations:

Fresh Fruit Toppings

Garnishing your vanilla coconut chia pudding with a medley of fresh fruits not only adds visual appeal but also introduces additional flavors and textures. Berries, mango slices, or kiwi chunks are popular choices that complement the pudding’s sweetness.

Nuts and Seeds

For those who enjoy a bit of crunch in their desserts, consider adding a sprinkle of chopped nuts or seeds. Almonds, walnuts, or pumpkin seeds provide a delightful contrast to the creamy texture of the pudding.

Sweet Treat

Elevate your vanilla coconut chia pudding by drizzling a touch of maple syrup, or agave nectar. This not only enhances the sweetness but also adds a layer of sophistication to the overall presentation.

Storage

Chia pudding will keep in the refrigerator in an airtight container for up to 5 days. It’s a great option for meal prep!

More Plant Based Recipes Using Chia Seeds or Oats

Don’t miss these yummy ways to enjoy chia seeds and/or oats for breakfast, dessert or a snack:

Yield: 1 Serving

Vanilla Coconut Chia Pudding

Vanilla Coconut Chia Pudding

Your family will love this Vanilla Coconut Chia Pudding. Add your favorite fruit, coconut flakes, nuts or seeds. It makes a great breakfast, dessert or snack.

Prep Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 2 Tablespoons Chia Seeds
  • ½ cup Coconut Milk (other plant-based milk can be used instead)
  • 1 teaspoon maple syrup
  • ¼ teaspoon vanilla extract
  • 1 Tablespoon Shredded Coconut

Instructions

  1. Add all the ingredients together in a bowl or jar (should hold at least one cup). 
  2. Allow to sit for 10 minutes, then stir again and place in the refrigerator.  
  3. Refrigerate overnight or at least 2 hours.  
  4. Enjoy topped with additional shredded coconut, nuts, or fresh fruit. 

Notes

Keep in an airtight container in the referigerator for up to 5 days

Recommended Products

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Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Recipes

Chocolate Chia Overnight Oats

by 7 Comments

I’m going to let you in on a secret, I’ve got one heck of a sweet tooth and I’m a chocolate lover. When I came up with this recipe, I was looking for a chocolate treat to curb my cravings. This Chocolate Chia Overnight Oats delivers!

Chocolate Chia Overnight Oats

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The flavor of these Chocolate Chia Overnight Oats most closely reminds me of the milk leftover after a big bowl of chocolate flavored cereal. My whole life, before going plant-based, I would eat chocolate cereal. Not usually for breakfast, usually at night or as a snack. As a kid Count Chocula was my favorite, later as a teen and young adult, I’d buy big bags of generic chocolate pebble cereal.

You know I have several overnight oat recipes, I thought chocolate would be a great addition and perfect for an afternoon snack or dessert. Of course, you could eat this for breakfast.

You can make it healthier by adding fresh strawberries or more decadent by adding mini chocolate chips! I’m a huge fan of Enjoy Life Foods chocolate chips and use those exclusively in all my baking. I’ve also made these with chopped almonds!

Need a decadent chocoChocolate Chia Overnight Oats recipe

Chocolate Chia Overnight Oats

Ingredients

Do

  1. Choose a jar with a lid, add chia seeds, cocoa powder, maple syrup and rice milk. Stir well.
  2. Dump in oats and give it another stir.
  3. Secure lid and place in the refrigerator. Let it set for at least 2 hours or overnight. Enjoy in the next 5 days.
Chocolate Chia Overnight Oats recipe
Yield: 1

Chocolate Chia Overnight Oats

Chocolate Chia Overnight Oats

This decadent Chocolate Chia Overnight Oats recipe may be better suited for dessert than breakfast. Rest assured, it's perfect for chocolate lovers.

Prep Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 1/2 Tablespoon Chia Seeds
  • 1 Teaspoon Cocoa Powder
  • 1 Tablespoon Maple Syrup (optional)
  • 1/2 Cup Rice Milk (or plant-milk of your choice)
  • 1/2 Cup Oats
  • 1 Tablespoon Enjoy Life Chocolate Chips (optional)
  • 1/4 Cup Sliced Strawberries (optional)

Instructions

  1. Choose a jar with a lid, add chia seeds, cocoa powder, maple syrup and rice milk. Stir well.
  2. Dump in oats and give it another stir.
  3. Secure lid and place in the refrigerator. Let it set for at least 2 hours or overnight. Top with fresh fruit or chocolate chips. Enjoy in the next 5 days.

Recommended Products

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Did you make this recipe?

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© Holly Yzquierdo
Category: Recipes

Have you had chocolate oats? Do you think it’s breakfast or dessert?