Chocolate Covered Cherry Overnight Oats

These chocolate covered cherry overnight oats are a simple, make-ahead breakfast that taste like a decadent dessert treat. 

I always prep my weekday breakfasts in advance, so when I initially learned about overnight oats roughly five years ago naturally I had to test them out. However, the first several times I tried overnight oats, I was most definitely NOT a fan. All the recipes called for mixing the oats with Greek yogurt. While I love yogurt, I just did not enjoy the texture that resulted from soaking oats in yogurt and milk overnight. After those first several failed attempts, I figured overnight oats were just not for me.

Fast forward a few years, and I decided to give overnight oats another try. This time I decided to put my own spin on them and used kefir instead of Greek yogurt. The result–oats that were the perfect thickness without the gooey texture. I was immediately hooked, and now overnight oats are a part of my regular breakfast rotation.

Since then I rotate between using kefir and thinner, drinkable yogurts such as B’more Organic Skyr Smoothie and Siggi’s Filmjolk depending on which I have on hand in the fridge. Both kefir and drinkable yogurts work well to create the perfect flavor and consistency for overnight oats.

Now that it is officially summer, I basically find myself wanting to eat all the summer fruit all the time. I get so excited I often end up buying way more fruit than we actually need for the week. Does this happen to anyone else?

Cherries are one of my favorite summer fruits, and when I found them on sale for $2.99/lb at my local grocery store last week I couldn’t resist picking up a bag. Since the boyfriend is not a fan of cherries, I had an entire large bag to enjoy all on my own.

As I was brainstorming breakfast ideas for the week, I knew I wanted to incorporate cherries. That’s when the light bulb went off–chocolate and cherries make a perfect combination. I quickly jotted down a few ideas and went to work in the kitchen creating chocolate covered cherry overnight oats. These overnight oats follow my usual formula of drinkable yogurt + milk, but the addition of cherries and chocolate totally bring them to the next level.

My cherry pitter made prepping the cherries for this recipe so, so much easier. Totally a win in my book. I try to minimize the number of unitasker gadgets filling up my kitchen drawers, however a few years ago I gave in and bought a cherry pitter. If you’re on the fence about buying one, I’d say go for it. It’s pretty life changing and at the very least makes it easier to make these oats. The faster you are able to get these oats prepped and into the fridge, the sooner you will be able to get to eating them. Seems worthwhile, no?

Print Recipe
Chocolate Covered Cherry Overnight Oats
These chocolate covered cherry overnight oats are a simple, make-ahead breakfast that taste like a decadent dessert treat.
Prep Time 15 minutes
Cook Time 0 minutes
Servings
Ingredients
For the Oats:
Toppings:
Prep Time 15 minutes
Cook Time 0 minutes
Servings
Ingredients
For the Oats:
Toppings:
Instructions
To prep the oats:
  1. Add the oats, chocolate protein powder, milk, vanilla drinkable yogurt, vanilla extract, cinnamon, and chia seeds to a glass jar or bowl with a lid.
  2. Mix until well combined and place in fridge overnight.
In the morning:
  1. Stir the oats. If needed, add a splash of milk to reach desired consistency.
  2. Top oats with cherries, sliced almonds, and chocolate chips. Dig in!
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NUTRITIONAL INFORMATION

(nutrition facts will vary based on specific ingredients you choose, info below calculated using skim milk and B’more Organic vanilla skyr smoothie):
Calories: 432, Total Fat: 11g, Sodium 143mg, Potassium: 395mg, Total Carbohydrate: 56g, Fiber: 10g, Protein: 29g

If you give this recipe a try, let me know in the comments section how it turned out for you or share a photo on Instagram with the hashtag #thedevoteddietitian.

Buckwheat Almond Flour Pancakes

These gluten-free buckwheat almond flour pancakes are fluffy, delicious and pack 15 grams of protein per serving.

Pancakes

A little over five years ago my dad was diagnosed with celiac disease, and my mom also follows a gluten-free diet. Both my parents are constantly searching for gluten-free options that are both tasty and nutritious, which is how my dad discovered buckwheat flour. My dad first introduced me to buckwheat flour when he made me a batch of buckwheat pancakes during one of my trips home several years ago.

Now it has become a tradition for my dad to make buckwheat pancakes for breakfast at least one morning while I am visiting. He enjoys making them so much that I even gave him an electric griddle for Father’s Day to make it easier to cook the pancakes. He simply follows the recipe on the back of the buckwheat flour package to make his pancakes.

While I really enjoy eating my dad’s version of buckwheat pancakes, I wanted to create my own buckwheat pancake recipe.  I opted to use a combination of almond flour and buckwheat flour, and I added Siggi’s 0% vanilla yogurt to my batter for a boost of protein and calcium. The result is pancakes that are light, fluffy, and slightly sweet with a hint of vanilla.

These pancakes are totally boyfriend approved. I have made these pancakes several times now, and we agree that they are going to become a part of our regular weekend pancake eating tradition.

Print Recipe
Buckwheat Almond Flour Pancakes
These gluten-free buckwheat almond flour pancakes are fluffy, delicious, and pack 15 grams of protein per serving.
Prep Time 5 minutes
Cook Time 10 minutes
Servings
(3 pancakes per serving)
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
(3 pancakes per serving)
Ingredients
Instructions
  1. Preheat a large skillet or griddle over medium-low heat and spray with cooking spray.
  2. In a medium bowl mix together buckwheat flour, almond flour, baking powder, baking soda, and cinnamon.
  3. Add remaining ingredients and mix until just combined. It's okay if there are still some small lumps remaining. The batter should be thick, but pourable. Feel free to add more milk or buckwheat flour to create your desired consistency.
  4. Pour mixture on to pan, using 1/4-cup batter for each pancake.
  5. Cook pancakes for 2-3 minutes until small bubbles form on the surface. Flip and cook pancakes for another 1-2 minutes, until golden brown.
  6. Transfer the cooked pancakes to a plate and cover with foil to keep warm. Repeat the process with the remaining batter.
  7. Serve with fresh fruit and maple syrup or your favorite pancake toppings.
Recipe Notes

For a variation, try adding chocolate chips or blueberries to your pancake batter.

 

 

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NUTRITIONAL INFORMATION

Per serving (3 pancakes):
Calories: 271, Total Fat: 12g, Saturated Fat: 3g, Sodium 250mg, Potassium: 162mg, Total Carbohydrate: 25g, Fiber: 5.5g, Sugars: 10g, Protein: 15.5g

 

If you give this recipe a try, let me know in the comments section how it turned out for you or share a photo on Instagram with the hashtag #thedevoteddietitian.

Celebrating American Heart Month

Everyone knows we celebrate Valentine’s Day in February, but did you know that it is also American Heart Month? This makes February a great month to start showing love for your heart. For years, heart disease has been the leading cause of death among both men and women in America. Annually, about 610,000 people die of heart disease in the U.S., accounting for about 1 in 4 deaths. The good news is that making lifestyle changes and seeking proper medical care can reduce heart disease risk. Continue reading “Celebrating American Heart Month”

National Nutrition Month

National Nutrition Month

In March, the Academy of Nutrition and Dietetics celebrates National Nutrition Month. I’ve been talking about launching a blog for almost a year, so this month seems like a fitting time to get the ball rolling. This year’s theme is “Savor the Flavor of Eating Right” which emphasizes the concept that you should think about how, when, why, and where you eat, not just what you eat. These are all important aspects of mindful eating, which encourages you to use your senses to help you choose foods that are both satisfying and nutritious. You should take the time to taste and enjoy what you are eating to develop a positive relationship with food. I believe this is a great message and work hard to practice mindful eating and encourage others to do so as well.

Continue reading “National Nutrition Month”