My boyfriend and I are big breakfast people. As soon as the weekend rolls around, we whip up breakfasts easily mistaken for feasts with scrambled eggs, bacon, hashbrowns, toast, and sides of berries and avocado. I told you it was a feast.
A few weekends ago, I woke up pretty early and decided to switch up our breakfast routine. After all, who can say no to pancakes?
I followed your run-of-the-mill pancake recipe, but added coconut flakes and blueberries for an added twist. I loved how the coconut flakes were just light enough to detect another flavor, but not overpowering in the slightest. As for the blueberries, they were a great–and healthier!–alternative to chocolate chips.
With Spring in full swing, I’ve been finding myself adding berries to just about everything I eat. So it’s no surprise that I decided to whip up these mixed berry scones this past weekend for a little Sunday morning treat.
As I was making them, I definitely ate my fair share of berries. It went a little something like, one for the bowl, one for me.
I’ve been loving eating these scones for breakfast this week–just add some strawberry jam and you’re good to go!
My all-time favorite breakfast option is whole wheat avocado toast with an egg on top (do you blame me?). But since mornings usually consist of me running around the house like a chicken with its head cut off, I hardly ever have time to whip up a substantial meal. I had been searching for a healthy breakfast option that I could prepare the night before and transport to work easily, and when my co-worker mentioned overnight oats, I was sold.
What I love about this breakfast is that you can really make it your own depending on how you’re feeling that week. The staples stay the same–rolled oats, chia seeds, and some flavored milk (almond, coconut, etc.)–but how you sweeten it is totally up to you. Sometimes I do agave and cinnamon, other times vanilla extract.
There’s similarly no right answer when it comes to the toppings you add. Be it blueberries, strawberries, banana, granola, coconut flakes, or slivered almonds, it’s all super delicious.
Since Sundays are already my lunch and dinner meal prep day, I like to also make my overnight oats in bulk on this day. I’ll make enough for five days and put it all into one big mason jar.
I start with the oats, then add in the chia seeds, sprinkle in some cinnamon, and finish off with the almond milk.
I then put the mason jar in the fridge and let it work its magic overnight. The next morning, I divvy it up into smaller mason jars and add my toppings of choice. That’s it!
Have you ever tried overnight oats? If so, what do you like to put in your recipe? Share in the comments!
Ok, ok, I admit it–I’m definitely one of those pumpkin-obsessed people who buys nearly all of the pumpkin-flavored foods at the grocery store. I can’t help myself!
Naturally, I’ve been buying a lot of pumpkin desserts as well, but this weekend I decided to try my hand at a homemade pumpkin bread. To do so, I followed this recipe (minus the orange zest, add walnuts) and was super pleased with the results.