Figgy Peanut Butter Oatmeal Bowl (vegan)

I have been on a peanut butter bender lately! I crave it daily and find it extra scrumptious when drizzled over sweet ripe figs. This oatmeal bowl is beyond creamy and over the top tasty.

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My body wakes up craving fuel and this decadent breakfast of plant protein and fiber is the answer to my growling tummy on the regular. The best part? It’s easy and quick to get you out the door and into your day revving to go! 

I’m pretty much rolling out the doormat for the autumn season waiting patientily for cool temperatures and changing leaf colors to arrive! This warm breakfast is just the perfect way to start a cool day. With addicting peanut butter, a double dose of rich coconut flavors from the milk and oil, finished with the sweet kiss of my ever-favorite frui: the banana. The fig slices on top provide a little bit of crunch and chew which is the perfect way to top this bowl.

Enjoy!!!

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Serves two

Figgy Peanut Butter Oatmeal (vegan)

Ingredients:

  • 2/3 cup old fashion oats 
  • 1.5 cups water
  • 1/2 cup coconut milk 
  • 2 TBSP natural peanut butter
  • 2 TBSP coconut oil 
  • 2 bananas, sliced
  • 4 medium or 6 small figs, sliced 
  • Extra peanut butter for drizzling
  • Optional toppings: coconut butter, raisins, granola, goji berries 

Instructions:

  1. Add the water, coconut milk, old fashioned oats and 1 sliced banana to a small pot over medium-high heat.
  2. Stir and bring to a boil, reduce heat and let simmer until the oats have absorbed the liquid This should take about 15 minutes for two servings!
  3. Once the liquid is absorbed, add the peanut butter and coconut oil. Stir until everything is perfectly melted together!
  4. Divide oatmeal into bowls and top with the figs, peanut butter, sliced banana and any other desired toppings.
  5. *Tip: heat the peanut butter in the microwave for 20 seconds for optimal drizzling!
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Cinnamon Roll Granola

Cinnamon anything has ALWAYS been my go-to in life. Cinnamon rolls, cinnamon gum, cinnamon tea, cinnamon toothpaste, cinnamon lattes, snickerdoodle cookies... you get the picture. Yes? I LOVE CINNAMON! When I realized that I hadn't yet combined two of my favorite things- cinnamon and granola well I was excited to say the least. This granola is over-the-top, smells like Cinnabon whilst baking, love it so much it was gone in three days good. 

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There's such much warm and sweet ground cinnamon loaded here you can literally see it in the above photo, right? For all the other cinnamon enthusiasts out there- this granola is for you. 

Cinnamon Roll Granola

Dry ingredients:

  • 2 cup rolled oats
  • 1/3 cup fine almond flour 
  • 1 cup chopped walnuts, divided into 1/2 and 1/2 cups
  • 1/2 cup raw buckwheat groats
  • 1/2 cup raw pepitas
  • 2 TBSP hemp seeds
  • 2 TBSP ground cinnamon 
  • 1/4 tsp ground nutmeg
  • 1/4 tsp fine sea salt
  • 1 cup raisins

Wet ingredients:

  • 1/4 cup creamy cashew butter
  • 1/4 cup pure maple syrup 
  • 1/4 cup packed Medjool dates (pitted)
  • 1/4 cup coconut oil, melted
  • 1 egg white 
  • 2 tsp pure vanilla extract

Instructions:

  1. Preheat oven to 275 degrees.
  2. Line a large baking sheet with parchment paper.
  3. In a large bowl stir together all dry ingredients.
  4. Add all wet ingredients into a blender and puree until smooth.
  5. Pour the wet mixture over the dry ingredients.
  6. Stir until completely incorporated.
  7. Turn granola out on the parchment paper.  Spread it into an even layer but making sure all granola bits are touching. (This helps ensure you get nice big chunks for clusters.) It should be about 3/4 inch thick.
  8. Slide pan into the oven and bake for 15 minutes.
  9. Rotate pan and bake an additional 22-28 minutes. Check your granola frequently to ensure no burning!
  10. Place the baking sheet onto a rack and cool for 1 hour.
  11. Once cooled, crumble into clusters!

Store cooled granola clusters in a large plastic bag in the fridge for up to two weeks.

Matcha Maca Chia Pudding

Matcha Maca Chia Pudding! Say that five times fast and try not to get tongue tied. Oh boy, this recipe is a keeper. This bright chia pudding has it ALL! Energy boosting, check. Antioxidant packing, check. Delectable tasting, DOUBLE CHECK! 

Matcha Maca Chia Pudding

After traveling for the last month and a half for work, I've been feeling very off lately. My routine is trashed, my food has been restaurant prepared and my body is begging for me to give it a rest!

I've been craving all things green lately because they just make me feel better! For me, green signals nutrient dense foods which triggers my body into feeling uplifted almost instantly. I've been trying to pack as much green colored items into my life as possible and I'm surprised I didn't try to throw a bit of spinach or kale into this chia pudding. Believe me, it crossed my mind. (Going on the to-do list to taste test!)

This chia pudding is at the very top of my chia pudding adoration list and for good reason. Both the matcha and raw maca poweder are energy boosters so this is the perfect morning treat to kick start your day! Matcha is also rich in antioxidants! Maca supports mood balance and brings a malty flavor to the pudding. The liquid in this recipe is canned coconut milk which gives the pudding it's thick and lush texture. YUM! 

The chia seeds and coconut milk satiate hunger and will keep you powered up mentally and physically.  

I'm sending each and every one of you positive vibes today because I believe you receive what you put out. Much love, cheers! - Cait

Matcha Maca Chia Pudding 2

Matcha Maca Chia Pudding

You need:

  • One can full fat coconut milk

  • 5 tablespoons black chia seeds

  • 3 teaspoons matcha powder

  • 3 tablespoons white or red raw maca powder

  • 2 soft, pitted Medjool dates (if your dates are not soft, soak them in hot water for 30 minutes before blending)

  • 1 or 2 teaspoons pure vanilla extract (I LOVE vanilla so I use 2 tsps but that might be considered overkill for some folks, tone it down if you prefer a less bold vanilla flavor) 

  • Suggested topping: 1 TBSP shredded unsweetened coconut, 1 tsp raw honey, 1 TBSP chopped raw cashews and 1/2 TBSP raw pepitas

Get cooking:

  1. Add chia seeds to a glass container. 
  2. Add coconut milk, matcha, maca, dates and vanilla to a high speed blender. Blend for at least thirty seconds or until all bits of date have been pureed. 
  3. Pour matcha maca coconut milk mixture over the chia seeds into the glass container. 
  4. Whisk very thoroughly. Take a look around the bottom of the bowl and make sure you don't have any chia seeds sticking to the glass. Give it another really good whisking to ensure your chia seeds do not clump.
  5. Cover and store in the fridge for at least 8 hours or (preferably) overnight. 
  6. If your chia seed pudding is too thick once set, add 1 TBSP water or coconut milk to thin out- continue as needed. If you prefer a thicker consistency, add 1 tsp chia seeds to the pudding and let rest for thirty minutes to thicken.
  7. Top with chopped raw cashews, pepitas, coconut shreds and a bit of honey for added sweetness.

Makes 4 large portions for breakfast. Enjoy!!