OVERNIGHT OATS
Soaking oats overnight is a great breakfast option because most of the preparation happens before you hit the hay. Plus, this recipe has so many options for variations that your breakfast will never get boring!

Step 1: Start with 1/2 cup rolled oats per serving. Choose regular or old-fashioned oats, not steel-cut or quick-cooking.

Step 2: Pour in 1 cup liquid of you choice. Milk and water work well. You can also use juice or even coffee or tea. 

Step 3: Customize it. Any combination of these additions can be added now, or right before serving:

  • Dried fruit
  • Fresh fruit 
  • Chopped or ground nuts, seeds
  • Nut or seed butter
  • Maple syrup, stevia, honey or a sweetener of your choice
  • Spices including cinnamon, ginger, vanilla, cocoa powder, coconut flakes, salt

Step 4: Chill out. Once you’ve made your own oat mixture to your liking, place it in the refrigerator while the liquid is absorbed and the flavors meld overnight.

 

MORNING ENERGY BARS 

By experimenting with the variations suggested, you will find a combination that is your personal favorite.

Yield: 9 bars

Equipment

Food processor

INGREDIENTS

2 cups dates, pitted and chopped
2 tablespoons cacao powder
3 tablespoons maple syrup
2 tablespoons orange juice or water
1/4 cup cashews, chopped
1/4 cup walnuts, chopped
1/4 cup almonds, chopped
2 tablespoons hemp seeds
2 teaspoons chia seeds
1 teaspoon cinnamon 
Pinch unrefined salt

In a food processor fitted with the S blade, process dates, cacao powder, maple syrup and orange juice until smooth. Add cashews, walnuts, almonds, hemp seeds, chia seeds and salt. Process until the ingredients form a sticky mass. 

Transfer mixture to a cutting board. Using your hands, press out the mixture until it is approximately 1” thick. Cut into 9 bars. Place bars onto a platter or baking sheet lined with parchment paper and refrigerate for at least one hour or until set. Serve immediately or cover and refrigerate up to 10 days.

VARIATIONS:

To vary the recipe, simply swap out different nuts in the same quantities. For example, you may use pecans in place of walnuts or substitute macadamia nuts for cashews. 

*May substitute vanilla extract, with a slightly different result.

 

BANANA NUT BREAKFAST SALAD 

Yes, kale can be a breakfast food!  

Yield: 2 servings  

INGREDIENTS 

1 large bunch curly kale 
2 tablespoons olive or walnut oil
2 tablespoons fresh lemon juice
1/4 teaspoon unrefined salt
1/2 cup walnuts, chopped
1/3 cup golden raisins
2 bananas, sliced
Pinch nutmeg  

De-stem the kale and chop into very small pieces. Place the kale into a large bowl. Add the oil, lemon juice, salt and nutmeg. Massage mixture thoroughly for about two minutes or until the kale has shrunk in size and starts becoming juicy. Add the nuts and raisins and toss to mix. Before serving, add banana slices to each serving.