You heard it before but I will say it again: good breakfast is super important if you want to tackle your day with high energy, clear mind and good mood.
There are experts who advocate fasting in the morning and that might work short term for weight loss, but I say listen to your body and respect your bio-individuality. I personally become terribly cranky when I skip meals and tend to overeat later in the day. Having a few simple go-to breakfasts is my secret to never running out of the house without a small clean meal.
While most of America runs on a Dunkin’s bagel and giant coffee, this toxic combo will leave you feeling crummy by mid morning. Void of any nutritional value, proteins or good fats, you are essentially consuming dead white carbs that promote overeating and fat storage in the body. Hello muffin top!
Let’s redefine breakfast beyond bread, pancakes and eggs so that you can expand your morning repertoire and rock your day with super charged nutrition.
Why you are going to love this:
The Chocolate Peanut Butter Overnight Oats breakfast is a healthy and delicious way to put something in your belly without a huge effort. You can whip it in 2 minutes, refrigerate it overnight and have a yummy breakfast waiting the next day. Full of complex carbs from the oats and healthy fats from coconut milk and peanut butter to keep you satiated longer, you will be making this breakfast over and over again. Not only is it packed with nutrients, it also tastes decadent like a dessert. Did I mention there is chocolate in it?? So put the cereal back in the pantry and treat yourself to real, nutrient dense food.
P.S. If you don’t have steel cut oats, you can use old fashioned oats, just don’t soak them. You will lose the crunchiness, which I love, but you will simplify the recipe by skipping the soaking step.
P.S.S. If you use too much milk and your oats still have too much liquid, add a teaspoon of chia seeds and let sit in the fridge for an hour to set.
- 1/2 cup steel cut oats soaked for at least 2 hours
- 3/4 cup canned organic coconut milk 1/3 cup if using almond milk (does not set as well as coconut)
- 2 tbs peanut butter
- 2 tbs raw cacao powder
- 1 tbs maple syrup or 2 dates
- pinch salt
- pomegranate seeds or berries as garnish
Soak oats in clean water for a couple of hours, then drain, rinse and set aside.
Blend coconut milk, peanut butter, cacao, maple syrup or dates and salt in a blender until smooth.
Add oats and stir.
Pour mixture into two small jars and refrigerate overnight.
Garnish with pomegranate seeds or berries.