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Carrot Cake Baked Oatmeal (Vegan, Gluten Free)

This heavenly carrot cake baked oatmeal is such a treat for a crisp fall morning! It’s full of warming spices, walnuts, and golden raisins.

Carrot cake baked oatmeal - Daisybeet

Carrot cake is definitely my all time favorite cake. I love the chewy texture and warming flavors – especially when it’s slathered in cream cheese frosting! In fact, my very first birthday cake was a carrot cake. I think that’s where my love blossomed.

This carrot cake baked oatmeal recipe is an instant hit in my house. It’s been a bit cooler in Boston this week, so this has been the coziest breakfast. It tastes great warm or cold, but I love heating it up in the morning before eating.

Carrot cake baked oatmeal - Daisybeet

How to make carrot cake baked oatmeal

You just need one bowl to mix all the ingredients before pouring it into a baking dish! This recipe could’t be easier.

  • Make a flax egg in a large mixing bowl.
  • Add almond milk, maple syrup, lemon zest, coconut oil, and apple sauce to the bowl.
  • Mix in grated carrot, oats, walnuts, raisins, cinnamon, ginger, nutmeg, and salt.
  • Pour baked oatmeal batter into a baking dish.
  • Bake for 45 minutes – 1 hour.
  • Slice and serve!
Carrot cake baked oatmeal ingredients - Daisybeet

Tips for making carrot cake baked oatmeal

  • Grate carrots very finely. Use the smallest hole on your grater for this recipe. I actually used a microplane to grate my carrots.
  • Use old fashioned rolled oats. Old fashioned oats provide better structure than quick oats in baked oatmeal, without being too chewy or dense.
  • Don’t over bake. The carrots make this baked oatmeal super moist, so you don’t want to remove moisture by over baking. The edges will be only slightly brown, and the center will be slightly squishy when it is done.
Carrot cake baked oatmeal - Daisybeet

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Carrot Cake Baked Oatmeal (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: serves 6 1x
  • Category: breakfast

Description

This heavenly carrot cake baked oatmeal is such a treat for a crisp fall morning! It’s full of warming spices, walnuts, and golden raisins.


Scale

Ingredients

  • 1 tbsp flaxmeal
  • 3 tbsp warm water
  • 2 1/2 cups unsweetened almond milk
  • 3 tbsp maple syrup
  • 1 tsp lemon zest
  • 2/3 cup unsweetened applesauce
  • 1 tbsp melted coconut oil
  • 1 1/2 cup finely grated carrot
  • 3 cups old fashioned rolled oats
  • 1/3 cup chopped walnuts
  • 1/3 cup golden raisins
  • 1 tsp cinnamon
  • 1/2 ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp kosher salt

Instructions

  1. Preheat oven to 350 degrees F. Spray a 10×10 baking dish with cooking spray.
  2. In a large mixing bowl, mix the flaxmeal and warm water together to make a flax egg.
  3. Add almond milk, maple syrup, lemon zest, applesauce, and coconut oil. Stir to combine.
  4. Add grated carrots, oats, walnuts, raisins, cinnamon, ginger, nutmeg, and salt. Stir until evenly combined.
  5. Bake for 45-55 minutes, until center is slightly squishy and edges are just starting to brown.
  6. Let cool for a few minutes, then slice into 6 rectangles.


Notes

  • Enjoy warm or cold.
  • Store in the fridge for up to 5 days in an airtight container.

Keywords: carrot cake baked oatmeal, vegan, gluten free, healthy breakfast, baked oatmeal

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Healthy Five-Minute Bircher Muesli Recipe (Gluten Free)

This Bircher muesli is a delicious make-ahead breakfast that takes just five minutes to prepare. It has fiber and protein to keep you full all morning!

Bircher Muesli

Bircher Muesli: The Original Overnight Oatmeal

Is it just me, or is overnight oatmeal the best thing since sliced bread? It tastes amazing, is filled with nourishing ingredients, and literally takes five minutes to prepare. If you’re a busy person (aka everyone these days) overnight oatmeal is the perfect grab-and-go healthy breakfast option.

Bircher Muesli is the OG Overnight Oatmeal recipe. It was developed by a Swiss physician, Maxamilian Bircher-Brenner, for his patients. The original recipe calls for grated apple, lemon juice, and raw hazelnuts, and oats soaked overnight in water.

How to Make Bircher Muesli

I put a bit of a modern twist on my version of this recipe. It includes chia seeds, yogurt, and cinnamon, while still highlighting the refreshing green apple and lemon flavors.

  • In a glass jar or Tupperware, combine oats, chia seeds, cinnamon, and shredded green apple.
Bircher Muesli Ingredients
  • Add yogurt, almond milk, maple syrup, and lemon juice, and stir everything together until combined.
Bircher Muesli Mixed
  • Cover the container, set it in the fridge overnight, and you’ve got the creamiest, dreamiest breakfast waiting for you in the morning!

Why You’ll Love this Bircher Muesli Recipe

  • It’s so easy. No cooking required! Just mix together all your ingredients and let the fridge work its magic.
  • Simple, whole food ingredients.  All you need are eight ingredients for this recipe, and you probably have most of them in your kitchen right now. This bircher muesli is sweetened with just 2 tbsp of maple syrup, so there is no refined sugar! Eating whole food ingredients make us feel good and give us lasting energy for the day.
  • Easily customizable. While the original Bircher muesli recipe calls for shredded green apples, feel free to mix up the fruit you use in your version. Fresh berries or peaches would taste amazing in the summertime!
  • Grab-and-go meal. If you have a busy morning schedule, you can still have time for a healthy breakfast by preparing this recipe the night before!
Bircher Muesli

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Healthy Five-Minute Bircher Muesli Recipe (Gluten Free)

  • Author: Alex
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 3 servings 1x
  • Category: breakfast

Description

This Bircher muesli is a delicious make-ahead breakfast that takes just five minutes to prepare. It has fiber and protein to keep you full all morning!


Scale

Ingredients

  • 1 1/2 cup old fashioned rolled oats
  • 2 tbsp chia seeds
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1/2 of a Granny Smith apple, grated or chopped finely
  • 1/2 tsp cinnamon
  • 2 cups unsweetened almond milk
  • 1/3 cup plain yogurt

Instructions

  1. Combine all ingredients in a large glass jar or container and stir very well to combine.
  2. Cover container and place in fridge overnight.
  3. In the morning, portion into 3 bowls and enjoy! Top with fresh or dried fruit, nuts, or seeds if desired.


Notes

  • Swap out apple for another seasonal fruit for a tasty twist on this recipe

Keywords: bircher muesli, overnight oatmeal, healthy breakfast, overnight oats

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Berry Banana Baked Oatmeal with Chocolate Chips (Vegan, Gluten Free)

This berry banana baked oatmeal is such a treat! It’s naturally sweetened with banana and applesauce, and full of heart-healthy fiber. This recipe is a simple and delicious dish to serve for brunch, and will please everyone.

berry banana baked oatmeal

If you are an oatmeal lover like me, you have to try baked oatmeal. It took me years to finally try it, and I wish I hadn’t waited so long! Baked oatmeal feels more decadent than a bowl of porridge. It has the texture similar to bread pudding, so you get chewy, soft, and creamy in every bite.

Baked oatmeal can be served warm or cold, and tastes delicious either way. It’s the perfect recipe to meal prep for a grab and go breakfast if you have a busy week coming up. This berry banana baked oatmeal is much more filling than a granola bar or piece of toast, since it contains plenty of fiber.

berry banana baked oatmeal

Why you’ll love this berry banana baked oatmeal

  • It’s so easy. This recipe requires one bowl and simple ingredients that you probably already have on hand.
  • Feeds a crowd. A single batch of this recipe serves 6. You can easily double (or triple!) this recipe and bake it in a larger pan.
  • Meal prep winner. This banana berry baked oatmeal is simple to prepare, keeps well in the fridge, and is easy to eat cold on the go. Make a batch to have for the week.
  • Naturally sweetened. The only ingredients used to make this recipe just sweet enough are mashed bananas and unsweetened applesauce. With the chocolate chips, it’s really all you need!
slice of baked oatmeal

How to make berry banana baked oatmeal

  • Combine wet ingredients in a large mixing bowl: flax egg, mashed bananas, applesauce, almond milk, coconut oil, and vanilla extract.
  • Mix dry ingredients into the wet: oats, cinnamon, salt, and baking powder.
  • Then, fold in fresh berries and chocolate chips.
  • Bake for 40-45 minutes.
  • Finally, dig in! Enjoy immediately or save it for later in the fridge.
baked oatmeal

Ingredients you need for this recipe

baked oatmeal

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Berry Banana Baked Oatmeal with Chocolate Chips (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: serves 6 1x
  • Category: Breakfast

Description

This berry banana baked oatmeal is such a treat! It’s naturally sweetened with banana and applesauce, and full of heart-healthy fiber. This recipe is a simple and delicious dish to serve for brunch, and will please everyone.


Scale

Ingredients

  • 1 tbsp flaxmeal
  • 3 tbsp warm water
  • 2 ripe bananas, mashed well
  • 1/3 cup unsweetened applesauce
  • 2 cups unsweetened almond milk
  • 1 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 3 cups old fashioned rolled oats
  • 1 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1/2 tsp baking powder
  • 1 cup blueberries
  • 1 cup strawberries, quartered
  • 1/4 cup dark chocolate chips

Instructions

  1. Preheat oven to 375 degrees F.
  2. Spray a 10″x 10″ baking dish with cooking oil.
  3. Whisk together flaxmeal and warm water into a flax egg in a large mixing bowl.
  4. Add mashed bananas, applesauce, almond milk, coconut oil, and vanilla extract. Mix to combine everything.
  5. Stir in oats, cinnamon, salt, and baking powder.
  6. Fold in the berries and chocolate chips.
  7. Pour batter into prepared baking dish.
  8. Bake for 40-45 minutes until edges just start to brown. 
  9. Serve warm immediately, or save it for later!


Notes

  • This recipe would be delicious with other berries – get whatever ones look best!
  • If you’re don’t need this recipe to be vegan, you can sub 1 large regular egg for the flax egg.
  • This recipe keeps well in a sealed container for up to 5 days in the fridge. 

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Honey Baked Peaches with Yogurt and Granola (Gluten Free)

These healthy honey baked peaches taste like peach pie for breakfast! Paired with yogurt and granola, this breakfast will keep you full for hours.

honey baked peaches

Are you a sweet or savory breakfast person? I definitely prefer a sweet breakfast, which is why I love oatmeal and yogurt bowls so much! These honey baked peaches with yogurt and granola are the sweet breakfast of my dreams.

While I adore fresh fruit, I also love cooking fruit before eating it. Baking, sautéing, or poaching fruit really brings out its natural sweetness. In this honey baked peaches recipe, the dollop of honey is more than enough added sweetener – you could even leave it out!

honey baked peaches on a plate

How to Make Honey Baked Peaches

These peaches are quickly seared in a cast iron skillet before baking, so they get a nice caramelized crust on top. If you don’t have a cast iron skillet, you can skip this step, and just bake in the oven.

  • Preheat your oven to 375 degrees F.
  • Heat coconut oil in a cast iron skillet and add halved peaches, cut side down.
  • Once peaches are browned, flip them over and add a dollop of honey in the center of each peach.
  • Place cast iron skillet in oven, and bake until tender and soft.
honey roasted peaches

Ingredients you need to make these honey baked peaches

  • Peaches
  • Manuka Honey
  • Cinnamon
  • Shredded Coconut
  • Yogurt
  • Granola
  • Blueberries

A Few Recipe Notes

  • Choose only slightly ripe peaches for this recipe. It will help the peaches hold their shape when baked.
  • You can use nectarines instead of peaches in this recipe for a similar result.
  • You can use maple syrup instead of honey and non-dairy yogurt to make this recipe vegan.
  • These peaches can be prepared ahead of time and reheated when ready to eat. They also taste great straight from the fridge.
baking dish with peaches

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Honey Baked Peaches with Yogurt and Granola (Gluten Free)

  • Author: Alex
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: serves 3 1x
  • Category: breakfast

Description

These healthy honey baked peaches taste like peach pie for breakfast! Paired with yogurt and granola, this breakfast will keep you full for hours.


Scale

Ingredients

  • 3 semi-ripe peaches, halved and pitted
  • 1/2 tbsp coconut oil
  • 1 tsp cinnamon
  • 2 tbsp manuka honey
  • 1 tbsp unsweetened shredded coconut
  • 2 cups yogurt of choice
  • 3/4 cup granola 
  • 1/2 cup blueberries

Instructions

  1. Preheat oven to 375 degrees F.
  2. Heat coconut oil over medium heat in a large cast iron skillet. Add peaches, cut side down. Cook peaches for 3-5 minutes, until flesh is browned and caramelized.
  3. Flip peaches cut side up, sprinkle evenly with cinnamon, and add a dollop of manuka honey to the center of each peach.
  4. Place skillet in the oven, and bake for 30-40 minutes, until peaches are soft and tender.
  5. To serve: place two peach halves on a plate and top with shredded coconut, yogurt, granola, and blueberries.


Notes

  • Peaches will keep in the fridge for up to 5 days.
  • Reheat before serving, or enjoy cold!

Keywords: honey baked peaches, healthy breakfast, yogurt bowl, granola, gluten free

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Almond Butter Sweet Potato Muffins with Chocolate Chips

These muffins are packed with good-for-you ingredients, including almond butter, sweet potato, and spelt flour! They’re made without oil or butter, but are still incredibly moist.

almond butter sweet potato muffins

Looking for a new grab-and-go breakfast option to prep for the week? I’ve got you covered with these delicious almond butter sweet potato muffins. They’ve got fiber and healthy fats to keep you full and power you through a busy day. They’re justttt sweet enough – naturally sweetened with roasted sweet potato and maple syrup!

almond butter sweet potato muffins

Breakfast has long been touted as the most important meal of the day. While recent research has shown that eating breakfast might not have any significant effects on weight change, the benefits of breakfast go beyond weight. Breakfast is an important opportunity to get vitamins, minerals, fiber, and other nutrients that your body needs for energy.

Many of my clients and people I talk to about nutrition have difficulty eating breakfast, or eating a healthy breakfast, due to busy schedules. One solution to this is making breakfast ahead of time. Some options include overnight oatmeal, an egg frittata, or whole grain muffins, like these!

almond butter sweet potato muffins

What makes a healthy breakfast?

While nutrient needs vary individually person to person, in general, a healthy breakfast should be a well balanced meal. We want a good mix of different nutrients to keep us full, provides us with energy, and helps keep our blood sugar levels stable. We should have some fiber, protein, and healthy fats to meet these needs:

  • Fiber: oatmeal, whole wheat or whole grain bread products, fruit, vegetables, ground flax, whole grain granola or cereals
  • Protein: eggs, yogurt, nuts, seeds, nut butter, tofu, milk, hemp hearts
  • Healthy Fats: avocado, nuts, seeds, chia seeds, nut butter, olive oil

These are just a few examples of some of my favorite breakfast foods. Mix and match from each category to make a well balanced breakfast! Some options include whole grain toast with avocado and egg, yogurt with berries, granola, and chia seeds, or oatmeal with fruit, nuts, and hemp hearts.

almond butter sweet potato muffins

Main Ingredients + Some Nutrition Notes

These almond butter sweet potato muffins check all the boxes for a healthy breakfast. They contain fiber, protein, and healthy fats. Plus, they are easy to prepare ahead of time, so you can be sure you’ll have a nutritious breakfast waiting for you every morning!

  • Sweet Potato: Sweet potatoes are one of the most nutritionally dense foods you can eat! They’re packed with fiber to keep us full, as well as antioxidants, vitamins A and C, manganese, and potassium.
  • Spelt Flour: Spelt is an ancient type of wheat. It is a good source of fiber, and higher in certain minerals than whole wheat flour. It has a sweeter taste than whole wheat flour, so lends itself nicely in baked goods.
  • Turmeric: Turmeric contains curcumin, a powerful antioxidant which helps fight inflammation in the body.
  • Almond Butter
  • Cinnamon
  • Eggs
  • Almond Milk
almond butter sweet potato muffin

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Almond Butter Sweet Potato Muffins with Chocolate Chips

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 muffins 1x
  • Category: breakfast

Description

These muffins are packed with good-for-you ingredients, including almond butter, sweet potato, and spelt flour! They’re made without oil or butter, but are still incredibly moist.


Scale

Ingredients

  • 2 medium sweet potatoes
  • 1/2 cup creamy natural almond butter
  • 1/2 cup pure maple syrup
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 1/2 cups spelt flour
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 425 degrees F. Poke several holes in sweet potatoes using a fork, and bake in a baking dish for 45 minutes – 1 hour until fork tender (this step may be done ahead of time).
  2. Reduce oven temperature to 350 degrees F. Grease a muffin tin with spray oil.
  3. Scoop out 1 1/2 cups of sweet potato flesh. Add to a bowl of a stand mixer (or mixing bowl if using a hand mixer), along with almond butter, maple syrup, almond milk, and vanilla extract. Mix on medium speed until well combined, then add eggs, one at a time.
  4. Combine spelt flour, salt, baking powder, cinnamon, and turmeric in a separate mixing bowl. Add wet ingredients to dry, and mix together until just combined. 
  5. Fold in chocolate chips.
  6. Pour batter evenly into 12 muffin spaces.
  7. Bake for 20-25 minutes, until a toothpick comes out clean when inserted into the center of the muffins.
  8. Let cool, then run a knife along the edges of the muffins to remove them.


Notes

These muffins can be stored in an airtight container for up to 5 days, or frozen and reheated.

Feel free to use peanut butter or other nut butter in this recipe, just be sure to use all natural, creamy nut butter.

Keywords: sweet potato muffins, almond butter, spelt flour, healthy baked goods

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Coconut Almond Sunshine Granola (Vegan, Gluten Free)

The dreamy smell of this coconut almond granola baking will transport you to a tropical island! Learn how to make granola with the biggest CLUSTERS here – because we all know clusters are the best part!

Granola is one of those things I almost always buy instead of make from scratch. There are some wonderful brands on the market today that are lower in sugar and use minimal ingredients that I love. However, there is something truly special about a freshly baked batch of homemade granola! I remember working as a waitress over the summers through high school and college. The restaurant I worked at made homemade granola every couple of days for their yogurt parfaits. I loved sneaking a handful from the fresh batch when passing through the kitchen. The cooks were always able to make the BIGGEST clusters, sometimes so big they were practically the size of a granola bar!

After creating this recipe, I now know the secret to those giant clusters – and it’s really quite simple! It involves minimal effort and just a little patience. Instead of mixing the granola around while it’s baking, don’t touch it! Just rotate the baking sheet once or twice to allow for even cooking. Here’s where the patience comes in – wait until the granola has cooled before attempting to break it into clusters. This allows for everything to set and harden up before you handle it. I also find that “stacking” your granola clusters in a shallow container keeps the clusters intact better than using a narrow container or a bag.

This granola will make your stomach growl as it bakes, because it smells incredible! The rich coconut, fragrant vanilla and sweet oats is seriously a dreamy combination. It takes less than one hour from start to finish, and will last you all week for healthy breakfast and snacking!

Ingredients

  • 2 cups old fashioned rolled oats
  • 1 cup slivered almonds
  • ½ cup raw cashews
  • 1 cup unsweetened shredded coconut (I used a mix of small and large shreds)
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ cup melted coconut oil
  • ½ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • ¼ tsp pure almond extract
  • 1/3 cup dark chocolate chips
  • 1/3 cup banana chips

Instructions

  1. Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.
  2. Combine oats, slivered almonds, cashews, coconut, cinnamon and ginger in a mixing bowl and stir to combine.
  3. Mix together melted coconut oil, maple syrup, vanilla and almond extracts.
  4. Pour wet ingredients over dry and stir to combine, thoroughly coating dry ingredients.
  5. Spread mixture in one even layer on prepared baking sheet, forming one large “sheet” of granola.
  6. Bake for 30-35 minutes, rotating baking sheet halfway through to ensure even cooking. Granola should be a deep golden brown.
  7. Let granola cool before using your hands to gently break into large clusters. Toss in chocolate chips and banana chips.

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Blended Chocolate Chia Pudding

When I first tell people that I am a dietitian, they tend to ask some typical questions:

“What do you think of X diet?”

“How much should I be eating to lose weight?”

“Am I getting enough protein?”

One of my favorite questions to help answer is “How can I eat a healthy breakfast when I’m super busy during the week?” If you guys follow me on Instagram, you know that I LOVE breakfast! I always have a filling meal to start the day, whether that be peanut butter and banana toast, a loaded sweet potato yogurt bowl, or oatmeal with a hasselback baked pear. When we sleep, our bodies use up some of the glycogen we store in the liver as energy. It’s important to replenish those lost stores upon waking with breakfast! Including some carbohydrates like whole grains, fruit or dairy helps replenish these stores and allows our bodies to use the glucose in these foods for energy. As with every meal, pairing these carbs with protein, fiber, and healthy fats makes for a balanced meal that will keep us feeling full.

Preparing breakfast the night before to take with you to work is an easy solution to skipping breakfast because you are too busy. Some great options include overnight oatmeal, egg muffins, and chia pudding! Each of these choices are balanced mixes of the macronutrients + fiber.

If you’re not keen on the gelatinous texture of chia pudding, try blending it! Blending turns it into a creamy, smooth pudding that is so dreamy. This recipe will turn any chia pudding skeptic into a lover! It really tastes like a rich dessert. In fact, I would definitely make this for dessert and be completely satisfied! It’s naturally sweetened with just dates, gluten free and paleo friendly. I hope you guys give it a try!

Ingredients:

  • ¼ cup chia seeds
  • 1 ½ cups water
  • 5 Medjool dates, pitted and soaked in hot water for 10 minutes
  • 2 tbsp cacao powder
  • 1 ½ tbsp creamy almond butter
  • ½ tsp vanilla extract
  • ¼ tsp cinnamon
  • Dash of sea salt
  • Toppings of choice: I used banana, pomegranate seeds, hemp hearts, chia seeds and pepitas.

Instructions:

  1. Combine chia seeds and water in a jar, close lid and shake very well. I shake the jar a few times, wait a minute, and shake again. Place in the refrigerator for at least 30 minutes or overnight.
  2. Add chia gel to a blender along with the other ingredients. Blend on high speed until creamy.
  3. Divide between two bowls and add any toppings you desire! This can is easily prepared ahead of time – just store in a jar in the fridge, so it’s ready to grab and go in the morning.

This recipe makes 2 servings.

*I actually made this entire recipe in my NutriBullet Balance blender. It was super convenient just adding all the ingredients to one container – easy cleanup!

What are your favorite breakfast on-the-go recipes? I would love to hear! If you guys try this chia pudding, tag @daisybeet on Instagram so I can see your creations 🙂