I am so ready for fall to be here. It is my favorite season. I am excited to show my daughter the fall colors for the first time, to wear my long-sleeved shirts, to be surrounded by football this and that, to drink apple cider, to roast vegetables without the whole house being 80 degrees. I am excited it is September because it means autumn is just around the corner.
September is also National Breakfast Month, so I decided to focus on breakfast recipes throughout the month. Breakfast is always a struggle in my house. I wake up between 6:30 and 7:00, but my husband is usually walking out the door right as I am waking up. I am not a morning person, so he usually fends for himself. The rare days when I decide to make breakfast for both of us, I struggle deciding what to make because both my husband and I are believers that breakfast should be able to keep you full until lunch time and not be full of sugar or covered in grease. That eliminates a lot of breakfast foods.
Don’t get me wrong, I am not against French toast and pancakes and bacon. And I am addicted to Cocoa Krispies(Hi. I’m Amy and I am addicted to Cocoa Krispies). I think a decadent breakfast is great every once in a while. In fact, I even have a whole pinterest board dedicated to decadent breakfasts! But when it comes to every day breakfast go-to meals, I want them to be really healthy. So, this month the focus of my blog is easy breakfasts that will keep you full until lunch, that don’t have added sugar or butter, and that are meatless and mostly vegan. I really have tried out a lot of recipes and a lot of these “healthy” breakfast foods are actually kind of gross. So, I have tweaked and experimented over the past few months to develop some guilt-free breakfasts that actually taste really good, too!
First up, Mango Coconut Overnight Oatmeal! This oatmeal is absolutely awesome. Here’s why: 1) You do ALL the prep the night before, which is great for families who have crazy schedules. My husband can grab his from the fridge at 5:00 and I can grab mine at 8:00! 2) It is really easy to whip together. 5-10 minutes tops. 3) There is no cooking required. It is perfect for summertime! 4) It is really filling. 5) It gets most of its sweetness from the mangoes. There is no refined sugar (but you can always add a drizzle of honey if you want). It is my husbands new favorite breakfast!
- 1/2 C. rolled oats (not quick oats)
- 1/2 C. unsweetened oat milk (or Almond, Soy, or cows milk)
- 1/2 C. ripe mango chunks (about half of a mango)
- 1 TBSP. unsweetened shredded coconut
- 1/8 tsp. coconut extract
- 1/2 tsp. chia seeds
- 1/2 tsp. milled flax seed
- a drizzle of raw honey or agave nectar to taste (Optional depending on ripeness of mango and type of milk used. I didn’t need any in mine.)
- Toasted coconut (topping)
1. Slice up your mango. Click here to learn how. I used half of a large mango in my oatmeal and the other half in my husbands. This recipe serves one person and you can double it if you want, but with only two people, I found it easier to just measure every thing out twice into individual containers like a Tupperware or a little mason jar.
2. Stir all the ingredients together except the toasted coconut for topping and honey. Cover and refrigerate overnight.
3. Pull from fridge and stir. Add a small drizzle of honey if you think it needs it. If it is too thick add more oat milk or smidgen of orange juice. You could also top it with toasted coconut. Eat cold.
P.S. I love oat milk. Its my favorite non dairy milk! Not all stores have it, but it is the yummiest of all the non dairy unsweetened milks. Its has a little bit of natural sweetness, so I don’t have to add much honey to this oatmeal, if any. If you are using a more bitter milk substitute, you may have to add the honey. And go for raw honey, if you can, instead of refined honey.
P.S. #2: Did you see my new blog design? Do you like it? I am still not finished so you may see a couple more changes over the next few weeks. Thanks for bearing with me!
P.S. #3: My next post will be a giveaway!!!