Chia Seed Overnight Oats

Overnight oats are a workhouse around here. They are filling, packed with protein, and make the perfect Sunday assembly project for the work week ahead. Perhaps most importantly, they are extremely versatile. I've made a few different variations here on the blog already (pumpkin, chocolate, and coconut), but this one is a true blank slate. Oh, and it's vegan. Instead of yogurt, which often acts as a thickener and protein boost in these soaked concoctions, chia seeds thicken the mixture and add healthy fats and plant-based protein.

Depending on the season, my toppings change, but I love a blueberry and almond butter combo with a dash of cinnamon. Another fave? Peanut butter, banana, chocolate chips, cacao nibs, and toasted coconut.

As the weather starts to cool, there's a natural craving for something warm and cozy in the morning. You can make the base overnight without the fruit, and in the morning warm it over low heat on the stove (or in the microwave) to take the chill off. Then top with fruit. It also makes a perfect afternoon snack (for kids and adults!). 

Chia Seed Overnight Oats

¾ cup unsweetened nut milk
1 tablespoon peanut butter
2 teaspoons maple syrup
½ cup rolled oats
2 teaspoons chia seeds
Pinch of salt
Optional toppings: additional nut butter, blueberries, chopped strawberries, sliced bananas, ground cinnamon, cacao nibs, chocolate chips, toasted coconut

Mix together nut milk, peanut butter, and maple syrup until smooth. Stir in oats and chia seeds. Add toppings of choice, and cover and refrigerate overnight. Serves 1.

Strawberry Vanilla Chia Jam

Homemade fruit jam is one of those things that I always tell myself to make when the fruit is in peak season, but I have yet to take the plunge. There are a few things stopping me. First, I would often rather eat the perfectly ripe fruit plain or in a dish that celebrates its freshest form. Second, the act of canning sort of scares me. Supposedly it is nothing to be intimidated about, as you just make sure your jars are sterilized, you have enough sugar in them to prevent spoilage, and that they are completely sealed. Basically, I have a romantic idea of canning and preserving, but in all likelihood, it will remain an idea.

So what am I to do if I want homemade jam to slather on toast, swirl into yogurt, or dollop on my oatmeal but without all of the fuss? Make chia jam! Chia jam is essentially fruit + sweetener + chia seeds that are blended together and allowed to sit until the chia seeds swell and create a jelly-like texture. I had seen chia jam in a few places before attempting my own, but the Raspberry Chia Jam from Sarah of A House in the Hills had attracted my attention for its ease and simplicity.

In my version, I used frozen strawberries (thawed), honey, chia seeds, and the beans of half of a vanilla pod because strawberry-vanilla chia jam sounded fancier. And for the record, it tastes fancier, too. If you do not have a vanilla bean, you can leave the vanilla out or substitute 1/2 teaspoon vanilla extract.

Strawberry Vanilla Chia Jam

1 1/4 cup frozen strawberries, thawed
1 tablespoons chia seeds
1 tablespoon honey
1/2 vanilla bean pod, seeds removed (optional)

Combine all ingredients in a food processor or blender and blend until mostly smooth. Pour in a jar and allow to set for at least 30 minutes. Refrigerate to store and use within the week. Makes about 8 ounces.

**I served this on a toasted multi-grain bread with ricotta cheese and toasted almonds, but the possibilities are endless, including on my Lemon Ricotta Pancakes!

Minty Green Chocolate Chia Puddings with Chococlate Almond Crumble

Our first family pet was born on St. Patrick's Day, and while she passed away several years ago, we always honor her with a little treat every March 17th. When Ms. Whiskers was still around, we usually made a birthday cake, with either the icing, cake, or both dyed green and served with a cup of green milk. Yes, my older sister insisted on dyeing our gallon of milk green for the week of St. Patty's Day. Ms. Whiskers got a giant lick of icing off my finger while we sang Happy Birthday to her, and we all got to enjoy the rest of the cake.

This year, we kept up with tradition, but forwent the artificial dyes and the whole birthday cake, opting instead for little puddings with a naturally colored minty green layer and a chocolate layer. A crunchy cookie-like layer makes these taste like minty dirt cups. In all honesty, I was hoping that the green layer would be a little more vibrant and just a little more enticing, but after multiple attempts to make it brighter, I will settle with the murky green I got instead because taste trumps visual appeal in this case. If the green proves just too vegetable-like for your liking, forget the two-tone layers, turn this whole thing into a minty chocolate pudding and my feelings will not be hurt.

Chia seeds and avocado help thicken the pudding. Spinach provides a little green and a nutritional boost that I promise you will not taste. I used dates for sweetness not only because I love their caramel-like flavor, but they contribute additional fiber. Honey makes a wonderful substitute and is actually a little easier to blend in this recipe. The crumble can be doubled or tripled and then sprinkled on whatever you can get your hands on. It is reminiscent of those Nabisco chocolate wafers but a bit nuttier. And It definitely melts in your hand so as tempting as it is to eat by the handful, I recommend grabbing a spoon instead.

Minty Green and Chocolate Chia Puddings with Chocolate Almond Crumble

Puddings:
1/2 c. full-fat coconut milk or other milk of your choice
1/4 c. fresh mint leaves
2 T. chia seeds
1/2 avocado, peeled
1/2 c. frozen spinach or 1 large handful fresh spinach
3 pitted medjool dates, soaked in hot water for a few minutes if not still soft and then drained, or 2 1/2 T honey
1/4 t. vanilla extract
1 T. + 1 t. cocoa powder

Chocolate Almond Crumble:
2 t. coconut oil
3 T. almond meal
1 T. cocoa powder
1/2 t. honey
pinch of salt

Begin with the cookie crumble. In a small skillet over medium heat, heat the coconut oil. When it has melted, add the almond meal, cocoa powder, honey, and pinch of salt. Stir thoroughly to combine. Allow the mixture to melt and meld together. Cook over medium-low heat for about 5 minutes. Remove from heat, spread mixture in a thin layer on a plate or piece or parchment. I placed the mixture on a piece of parchment and folded the parchment over to smooth into a thin, even layer. Place it in the freezer for about 10-15 minutes to harden while you prepare the puddings.

For the puddings, make the green layer first. Add the coconut milk, fresh mint, chia seeds, avocado, spinach, dates (or honey), and vanilla extract to a blender and blend until smooth. You will have to stop often to scrape down the sides, but it will eventually come together. If you are really having trouble, add more liquid, 1 tablespoon at a time, to help blend. Remove half of the mixture from the blender and set aside in a small bowl. To make the chocolate layer, add the 1 tablespoon + 1 teaspoon of cocoa powder to the blender, and blitz to combine.

When the chocolate almond mixture has become firm, remove it from the freezer and chop into small crumbles. Place 2 teaspoons of the crumbles in the bottom of each of two glasses. Top each with half of the green pudding. Add 2 more teaspoons of the crumbles to each glass, and then top each with half of the chocolate chocolate. Finish each with the remaining crumbles. Place the puddings in the refrigerator for at least an hour in order to firm up and become chilled. Enjoy! Serves 2.

Chocolate Dipped Strawberry Love Potion

Valentine's Day is as much about expressing your love for yourself as it is for expressing love to your friends, family, and significant other. This smoothie, or potion as I'm calling it, is the perfect way to wake up this Valentine's Day and say, "Self, I love you." Of course you can also make it for a loved one as an extra special treat to go with their breakfast in bed. It's easy on the eyes, and oh so yummy on the tastebuds. It requires a little thought the night before, but the result is worthwhile. It has healthy fats and protein from the chia and hemp seeds and energizing and antioxidant-fighting properties from goji berries, cacao powder, and maca powder. Strawberries, bananas, and spinach will provide nourishing Vitamin C, potassium, Vitamin A, and fiber. Did I say it tastes like a chocolate dipped strawberry? Sip, sip away.

1 1/2 c. unsweetened nut milk or soymilk, dairy milk, or water- your choice
2 T. unsweetened, shredded coconut
1 T. chia seeds
1 T. hemp seeds
2 T. goji berries
1/2 t. vanilla extract
1 banana, peeled, broken into three pieces, and frozen
3/4 c. frozen strawberries
1 T. cacao powder
1 t. maca powder, optional but delicious
1 generous handful of spinach
Cacao nibs, optional for garnish
Dark chocolate, grated, optional for garnish

The night before, soak the coconut, chia seeds, hemp seeds, and goji berries in the liquid of choice. You can do this right in the blender.

In the morning, add the remaining ingredients to the blender and blend until smooth. Garnish with cacao nibs and chocolate shavings if you would like. Enjoy!

Serves 2