Chocolate Chia Overnight Oats

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 ours or over night. Enjoy in the next 5 days.

Chocolate Chia Overnight Oats recipe

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 Time5 mins
Total Time5 mins
Course: Dessert
Keyword: Chocolate, Overnight Oats
Servings: 1

Ingredients

  • ½ tbsp chia seeds
  • 1 tsp cocoa powder
  • 1 tbsp maple syrup
  • ½ cup rice milk or plant-based milk of your choice
  • ½ cup oats

Optional Add Ins

  • 1 tbsp chocolate chips
  • ¼ cup sliced strawberries
  • 1 tbsp chopped almonds

Instructions

  • In a jar or 8-10 ounce container, add chia seeds, cocoa powder, maple syrup, and rice milk. Stir well.
  • Add oats and stir again.
  • Close the lid and place in the refrigerator for at least 2 hours or overnight. Add any optional ingredients like strawberries, or chocolate chips before eating. Enjoy within 5 days.

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

Mango Salsa

Are you looking for something that will bring the WOW back to your regular favorites? Try adding this Mango Salsa to your salads, tacos, burritos and more!

Mango Salsa

I’ve been a fan of fruit salsa’s long before I ate plant-based. There is something about the sweetness and spiciness mixed together that I find irresistible. Fruit salsas, especially Mango Salsa, will elevate your favorite recipes to a whole new level.

It’s no secret that I love salsa. I have salsa almost every day. Mexican food is my favorite and we almost always have something I can pour salsa on. In the summer when my favorite fruits are in season, I might go a little overboard with all the wonderful salsa combinations.

Mango Salsa

Today, I’m going to focus on this incredibly easy Mango Salsa recipe!

Trust me, if you bring this to a potluck or share it with friends, they will devour it and want the recipe. It doesn’t’ matter if they are plant-based, they will love it.

You can serve it on salad, my Mango Black Bean Salad is very similar to this, just add black beans and greens. In fact, I’d rather have Mango Salsa than any salad dressing!

Mango Salsa

Mango Salsa

If you like mango, you are going to love this super simple Mango Salsa. Feel free to change it up to suit your taste.

Ingredients

  • 1 pint grape tomatoes, or your favorite tomato
  • 1 Large mango, diced (approximately 1 Cup)
  • 1-2 Jalapenos, finely diced (depending your heat preference, remove the seeds for a milder heat)
  • 1/3 Cup Red Onion, diced
  • ½ Cup cilantro, chopped
  • 1 Lime, juiced (1/4 Cup juice)
  • Pinch of salt

Do

  1. Dice tomatoes, place tomatoes in a medium sized bowl, then add the remaining diced ingredients and give it a gentle stir.
  2. Add the chopped cilantro, lime juice and a pinch of salt.  Mix well and serve.

This salsa is perfect immediately but it can also be kept in an airtight container in the refrigerator for about 5 days. I love it after the first day when all the flavors have gotten a chance to meld together.

You can serve this salsa with just about anything! If you need some ideas, try it with tortilla chips, Lentil Tacos, Breakfast Tacos, Taco Salad, Veggie Burger, Tofu Scramble or Southwest Tofu Scramble, or anything else you can think of.

I’d love to hear how you enjoy this Mango Salsa! Don’t forget to pin this recipe and add it to your meal plan! I’ve pinned it in my “Favorites” board.

Mango Salsa

Mango Salsa

This easy and delicious Mango Salsa will wow your friends! It's terrific with chips and equally good on salad or tacos!
Prep Time15 mins
Total Time15 mins
Course: Snack
Keyword: Salsa

Ingredients

  • 1 pint grape tomatoes diced
  • 1 mango diced
  • 1 jalapeno diced
  • cup red onion diced
  • ½ cup cilantro chopped
  • 1 lime, juiced about ¼ cup
  • 1 pinch salt

Instructions

  • Dice tomatoes and place them in a medium sized bowl.
  • Add the remaining diced ingredients and gently stir.
  • Add the chopped cilantro, lime juice and salt.
  • Mix well and serve.

Notes

Serve immediately or store in air tight container in the refrigerator for no more than 5 days.

Strawberry Chia Pudding

Have you tried chia pudding? What about Strawberry Chia Pudding! It’s a game changer!

Strawberry Chia Pudding

We have been chia seed lovers for years! In fact, when my boys were little, I always kept chia seeds in a shaker bottle and called them sprinkles! You would never guess all the things my boys ate “sprinkles” on! EVERYTHING!!!

Chia Seeds

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Sprinkles, I mean chia seeds, are a great sources of omega-3 fatty acids, fiber, protein and more! And it doesn’t take much to get the benefits!

The thing you have to know about chia seeds is that once they get wet they change, kinda like gremlins. Ha ha, actually they don’t turn into something bad but they do change into a gel like  texture. We don’t notice much in things like oatmeal or mixed into peanut butter but it would be obvious in a salad.

Strawberry Chia Pudding

Perhaps the perfect vehicle for chia seeds is chia pudding! People have been eating chia pudding for ever. I’ve made it since the beginning of our plant-based journey. Normally, I’d make chocolate because I’m a chocolate kind of gal but this Strawberry Chia Pudding gives chocolate a run for its money!

Strawberry Chia Pudding

Strawberry Chia Pudding

This recipe makes four servings which makes it perfect for a family or for meal prep! Since chia pudding lasts for about 5 days in the refrigerator, you can make up a batch on the weekend and enjoy it for breakfast, snack or dessert throughout the week.

Ingredients

  • 2 cups plant-based milk (I used coconut)
  • ⅓ cup chia seeds
  • 4 tsp maple syrup, you can substitutes dates if desired
  • 1 cup strawberries

Do

  1. Add all ingredients to blender jar and blend for 15 to 20 seconds.
  2. Let sit for about 5 minutes. Scrape down sides of blender jar and blend for 20 seconds more.
  3. Pour into individual jars or bowl, cover, and refrigerate overnight or for at least 2 hours.

You can make chia pudding without a blender, the chia seeds will soak up the liquid and congeal, but making it in the blender also blends the fruit. One of my son’s can’t stand chunks of fruit, I have to blend his smoothies twice! Blending is a great option to get the fruit, and all its flavor, mixed in. If you have a family member who is particular about their food, blending is the way to go!

I use my Blendtec almost every day, the Twister Jar handles this like a champ, but almost any blender would do for this simple recipe.

Strawberry Chia Pudding

This easy, plant-based recipe is perfect for busy mornings and great as a snack!
Prep Time10 mins
Sit in fridge2 hrs
Total Time2 hrs 10 mins
Course: Breakfast
Servings: 4

Ingredients

  • 2 Cups Plant-Based Milk
  • 1/3 Cup Chia Seeds
  • 4 tsp maple syrup or other sweetener like dates
  • 1 Cup Strawberries

Instructions

  • Add all ingredients to blender jar and blend for 15 to 20 seconds.
  • Let sit for about 5 minutes. Scrape down sides of blender jar and blend for 20 more seconds.
  • Pour into individual jars or bowl, cover and refrigerate overnight or for at least 2 hours.

Oil-Free Hummus

Oil-Free Hummus was one of the first recipes I created when I first started a plant-based diet in 2011. Hummus isn’t required for plant-based eating but almost everyone I know who eats plant-based loves hummus.

Oil-Free Hummus

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Oil-Free Hummus

If you are eating an oil-free, whole food, plant-based diet, it’s important that you make your own hummus. Almost all store bought containers of hummus have added oil. I avoid added oil and don’t cook with oil. The only exception I made is that I will use cooking spray when making pancakes or muffins so they don’t stick to the pan. Since I don’t make either very often I’m ok with that exception.

My hummus is not traditional. I don’t use olive oil or tahini. I’ve used tahini in a few recipes but I don’t notice much difference so I just leave it out. That’s one less ingredient, one less measuring cup, and less fat.

Homemade Hummus is Easy

When it comes to cooking, hummus is one of the easiest things there is. You don’t really need to cook and you only need a few ingredients. This time, I used canned chickpeas but when I’m batch cooking, I’ll make a big batch of chickpeas so I can make hummus, have chickpeas for Chickpea Nuggets and leftovers to add to salads.

You do need a high-speed blender or food processor. I’ve used both with good results. I’ve had this Hamilton Beach 10 cup food processor for 8 years and it still works great. I also have a Blendtec blender that we got many years ago at Costco. I’ve made countless sauces and dips in these two.

Choosing Chickpeas

My favorite chickpeas, a.k.a. garbanzo beans, come from Palouse Brand. They are non-GMO and USA grown. In fact, you are given the field location and harvest date. They are the best chickpeas I’ve ever eaten.

When I’m out of Palouse Brand, or when I don’t have time to cook up a batch in my Instant Pot, I’ll use canned chickpeas. Which ever you choose to use, don’t toss out the liquid that comes with the chickpea, you’ll use it.

Oil-Free Hummus and veggies

Oil-Free Hummus

This hummus is only flavored with lemon juice, garlic and optional salt. I like to sprinkle a little paprika on top as well but it’s optional.

Ingredients

  • 1 15 oz can of chickpeas (or 2 cups of cooked chickpeas), reserve the liquid
  • 4 cloves of garlic
  • 1 lemon, or 1/4 cup lemon juice
  • 1/4 to 1/2 cup of chickpea liquid
  • salt to taste, optional
  • paprika for garnish, optional

Do

  1. Pour your chickpeas into your blender or food processor. Save the liquid to use soon.
  2. Add your garlic and lemon juice. If your lemon isn’t juicy enough for 1/4 cup of lemon juice, you may want to add another lemon or some lemon zest to give it more flavor.
  3. Add 1/4 cup of the chickpea liquid, this is also known as aqua faba and some people whip it like eggs to make vegan meringues and other interesting dishes.
  4. Add optional salt if using.
  5. Blend or process until your hummus is creamy and smooth. If it’s not smooth enough, add another 1/4 cup of chickpea liquid and blend again.
  6. Pour into a bowl and garnish if desired. Enjoy with veggies, on sandwiches or any other thing you think of.

I love hummus. I often use it as a salad dressing or a sandwich spread. It’s so versatile and filling. Plus, this recipe is lower in fat with no oil or tahini so you don’t have to worry about over eating it. It’s like having a serving of beans with your veggies.

If you like this recipe, make sure to try my Cilantro Jalapeno Hummus, Spinach Artichoke Dip and Red Pepper Dip!

One Pot Broccoli and Rice

One of my husbands favorite plant-based meals has always been my Broccoli Rice Casserole. I’ve simplified it into a quick and easy one pot meal that can be made in a skillet. I hope you love this One Pot Broccoli and Rice Skillet as much as he does!

One Pot Broccoli and Rice

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This is actually the third version of this recipe on my site! In the first, you have to cook the rice, and the sauce, and the broccoli and combine. It’s not hard but it’s a lot of dishes. The second version is a Crock Pot recipe that is really easy but takes hours to cook. I also make it in the Instant Pot but I haven’t shared that version yet.

This version of my Broccoli and Rice is done in less than half an hour! I changed up the ingredients a bit to make this quicker version. The biggest change was using Jasmine rice. I used to always use brown rice but it take about 45 minutes to cook on the stove.

When I asked my readers what they wanted, most said quick and easy recipes so that has become my focus! I want to help you!

One Pot Broccoli and Rice

When I made this, we eat it as a main dish. It works well as a side dish as well. I think it’s one of those perfect dishes, like my Mexican Casserole, that can be made as is to keep plant-based eaters happy but served with a side of meat for family members who aren’t on a plant-based diet.

This recipe makes 4 servings when eaten as a main dish. It reheats well, my husband always takes the leftovers to work for lunch and heats it up in the microwave.

When I asked my readers what they wanted, most said quick and easy recipes so that has become my focus! I want to help you!Click to Tweet

Plant-Based Broccoli and Rice

Ingredients

Do

  1. In a skillet with a lid, bring your water to a boil.
  2. Add rice and seasoning and stir well. Turn the heat down to a low simmer and cover with a lid.
  3. Cook for 10 minutes.
  4. Stir well, and add 1 cup of plant-milk and all your broccoli. Cover with the lid. If you feel like it’s too dry, you can add 1/2 a cup of water.
  5. Cook for 5-10 minutes or until broccoli is tender. I cooked for 5 and needed a couple more minutes, it will depend on your heat and the size of your broccoli.

This Broccoli and Rice came out perfect! We added a little more salt to our individual bowls.

Are you looking for quick and easy meals?