Breakfast can be a hard meal to keep healthy while still tasting delicious. Overnight oats have caught our attention recently, so we decided to see what all the fuss was about. These overnight oats are cardamom and cassia flavored, and topping them with Blueberry Lemon Jam makes for a wonderful flavorful combination. This is a breakfast that you can feel good about eating without sacrificing a delicious flavor!
In a medium container, combine the coconut milk, rolled oats, chia seeds, maple syrup, and essential oils.
Cover, and chill the oats for at least 1–2 hours, or overnight, until the mixture thickens and the oats soften.
Remove the oats from the fridge when ready to serve, and stir to combine.
Layer the oats, jam, and pear slices in a bowl or small jar. These prepared layers can be stored in the fridge for 3–4 days.
This Blueberry Lemon Jam is super delicious and really easy to make! You can use it for the overnight oats, or simply top a bagel or piece of toast with it. The lemon essential oil adds a wonderful tangy flavor to the sweet blueberries. You might need to make a double batch of this jam to last you a little longer!
In a medium pot, combine the blueberries and maple syrup, and simmer over medium-high heat for 8–10 minutes, or until the berries are softened. The blueberries will release a lot of water at this point.
Reduce the heat a little to avoid sticking, and stir in the chia seeds.
Let the mixture simmer for 8–15 minutes, stirring frequently. Simmer until most of the water cooks off and the jam thickens up.
Remove from heat, stir in the lemon juice, and transfer to a bowl.
Let the mixture cool for a few minutes before stirring in the lemon essential oil.
Place the jam in the fridge for a couple hours, allowing it to cool completely.
Leftover jam can be stored in the fridge for up to 2 weeks, or in the freezer for much longer.
It’s hard to stay healthy with all the snacking we tend to do. Solution? Healthy snacks! These yummy frozen yogurt snacks are really good for you, and they taste amazing too. Now you can enjoy a sweet treat while keeping up with your health goals!
If you are looking for a relatively healthy dessert, then you should try this recipe! It is vegan and gluten-free, but it still tastes quite good. Of course, it doesn’t taste like a normal cheesecake, but even our pickiest tasters asked for more. There is something so satisfying about the lemon, coconut, nutty, and berry flavor combination tasted in every bite.
1/4 cup (60 ml) agave nectar, maple syrup, or honey
1/4 cup (48 g) coconut oil, melted
1 drop lemon essential oil
Pre-soak the cashews (and dates if needed) for at least 4 hours or overnight.
Rub an 8″ x 8″ (20 x 20 cm) glass baking dish with coconut oil.
Place all crust ingredients in a food processor or blender, and pulse until the mixture looks and feels like dough. Dump it into your baking dish, and press it down evenly to cover the bottom of the dish. Once done, place the pan in the fridge while you make the other layers.
Repeat with the cheesecake ingredients—blend, and then layer on top of crust.
If using frozen berries, place all berry topping ingredients in a pan on the stove top, and heat just until the berries have thawed a little and coconut oil is melted.
Place berry topping ingredients in the food processor, and pulse until mixed. Pour on top of the cheesecake layer.
Place in the fridge or freezer until set up (about 4 hours in the freezer or 6 hours in the fridge).
Top with fresh berries before serving, if desired.