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Salted Caramel Overnight Oats drizzled with a sweet homemade caramel sauce easily made in just minutes the night before giving you a deliciously decadent breakfast as soon as you wake up!

Ever just crave dessert for breakfast??  Well then this recipe is definitely for YOU.  It doesn’t get much better than that sweet nutty flavor you get from all things salted caramel so why not let that be the first thing you enjoy when you wake up!  The reason I love making overnight oats so much is that they take less than 5 minutes to make the night before and you can just wake up, add your favorite toppings and indulge!  Perfect for busy people on the go who don’t have a lot of time in the mornings to spend cooking, or I mean just lazy people too…no judgment at all

This recipe also has a delicious banana flavor too which not only makes these oats creamier, but I’m pretty sure I will now forever drizzle caramel sauce over my bananas from this point forward.  It just tastes THAT good!

OH and can we talk about this rich and creamy caramel sauce?!  I literally just wanted to eat the whole thing with my spoon.  Zero shame.  This sauce is super simple to make and only takes about 3 ingredients, which is a much healthier alternative to store-bought caramel sauce.  It’s also easily made the night before as well OR you could make this right before eating your overnight oats if you prefer drizzling the warm sauce over top while it’s fresh off the stove.  The key to making this sauce is cooking it low and slow for about 40 minutes until it becomes thick and creamy so keep that in mind when deciding the best time to make this

This caramel sauce is vegan, gluten-free, and dairy-free and can also be stored in the fridge for up to two weeks so use this sauce however you’d like!  I usually only drizzle about a tablespoon over top of my oats, obviously not the entire recipe you see below, so finding creative ways to use the leftover sauce is really fun.  Your kids (and YOU) can enjoy dipping apple slices in it, topping your favorite ice cream or even drizzling over pancakes!

Salted caramel might just be one of my favorite indulgences so when I saw that Silk carried a caramel flavored almond creamer, I just knew I had to snag some!  It was such a delicious addition to these overnight oats without packing on the sugar and calories AND it even made the oats a bit creamier.  ALL of Silk’s Almond Creamers are vegan, dairy-free, and gluten-free with zero cholesterol or saturated fat and are also verified by the Non-GMO Project so you can feel good about the product you are purchasing.

Not a fan of caramel?  Silk also offers vanilla and hazelnut flavors as well as their NEW Sweet & Creamy Almond Creamer that has a great nutty flavor and added sweetness!

The great thing about making overnight oats is that there is absolutely NO COOKING involved at all.  You just mix all your ingredients together the night before and wake up to a delicious breakfast!  Just remember anything you add to these oats will become absorbed overnight so if you like a good crunch you’ll want to wait and mix those in right before eating.  There are endless amounts of toppings that you could add to these oats, but for this particular recipe I sprinkled some chopped cashews, cacao nibs, some sliced bananas, and of course a drizzle of delicious caramel sauce!

Obviously this is not a breakfast I would suggest eating every day because it is definitely more dessert-based, but it IS delicious and just too good not to share with you all!

These overnight oats with homemade caramel sauce are dairy-free, refined-sugar free and vegan and made with all clean, wholesome ingredients.  A delicious breakfast (or dessert!) made in just minutes the night before that you can easily grab and go the next day!  Hope you all enjoy this recipe as much as I did!

Salted Caramel Overnight Oats
Serves: 1 Serving
  • ⅓ cup rolled oats
  • ¼ cup unsweetened almond milk
  • 2 Tbsp caramel flavored almond creamer
  • 1 Tbsp chia seeds
  • ½ banana mashed
  • ½ tsp. cinnamon
  • Toppings: cacao nibs, chopped cashews, banana slices & caramel sauce
For the caramel sauce:
  • 1 cup full fat coconut milk
  • ⅓ cup coconut sugar
  • ½ tsp. sea salt
  • ½ tsp. vanilla extract (optional)
  1. Combine all ingredients (except for toppings) mixing well, cover tightly with a lid or plastic wrap and refrigerate overnight.
  2. To make the caramel sauce, combine coconut milk, coconut sugar and sea salt in a small saucepan and bring to a boil over medium-high heat. Once it starts to boil, reduce the heat and let the sauce simmer for about 40 minutes, stirring occasionally. (You may want to stir the sauce more frequently in the last 5 minutes to avoid the bottom from burning)
  3. Remove caramel sauce from heat and mix in the vanilla extract. Sauce will thicken as it cools.
  4. Spoon a tablespoon or two over top of the oats and store the leftover caramel sauce in a sealed airtight container in the fridge.
  5. Top the overnight oats with cacao nibs, chopped nuts and banana slices if desired. Enjoy!
Nutritional Information
Serving Size: 1 bowl + 1 Tbsp caramel sauce • Calories: 274 • Fat: 8.4 g • Saturated Fat: 0.7 g • Carbs: 43.6 g • Fiber: 7.7 g • Protein: 5.9 g • Sugars: 9.5 g • WW Freestyle Points: 9

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

The post Salted Caramel Overnight Oats appeared first on Eat Yourself Skinny.

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These super flavorful Spicy Chickpea Quinoa Bowls are gluten free, dairy free, vegan and perfect for your weekly meal prep!  Easy to assemble and even easier to make!

All I have to say about this dish is one word….FLAVOR!!

I’ve actually had this spicy chickpea quinoa bowl recipe on the blog for a few years now, but I wanted to share some fresh new photos and show just how EASY these are to meal prep.  This is literally one of my favorite go-to recipes and is perfect for weekly lunches because not only can you whip this up in 20 minutes, but it’s a great healthy option too!  I seriously can’t stress enough the amount of flavor in these chickpeas…sautéed onion and garlic mixed with tomatoes, cumin and red pepper flakes all simmered together and topped with fresh cilantro.  Let’s just say you definitely won’t mind the smell coming from your kitchen

Are you hungry yet??

I like to serve the chickpeas over some cooked quinoa then just top with extra cilantro.  Mmmm so good.  I love cooking the quinoa in veggie or chicken broth because it really adds so much extra flavor, but if you don’t have any broth on hand you could of course just use water.

This recipe is great for meal prep because although it’s a meatless dish, it is extremely filling!  The whole meal comes together really quickly because while the quinoa is cooking on the stove you can easily simmer the chickpeas.  They’ll both be done in roughly the same amount (only 15 to 20 minutes!) and yup that’s it!  If you’re not a fan of quinoa, feel free to use brown rice or throw the chickpeas over a salad which is another way I love to eat this   You really can’t go wrong.

I also want to note that these bowls reheat super well.  Honestly, in my opinion, they actually taste better the next day after all the flavors have marinated together overnight. I love making lunches that are packed with good sources of protein and fiber.  Another option is to simply throw the chickpeas on your dinner table for a delicious side dish or throw a fried egg on top and enjoy this bowl for breakfast!  Like I said, this recipe is healthy, delicious and best of all, extremely easy to make

Happy Meatless Monday!  Hope you all enjoy these spicy chickpea quinoa bowls!

Spicy Chickpea and Quinoa Bowls
Serves: 6 Servings
  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 (15 oz) can diced tomatoes
  • 1 Tbsp tomato paste
  • 1 tsp. cumin
  • ½ tsp. red pepper flakes (or more if you like a lot of heat!)
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • Fresh cilantro, garnish (optional)
  1. To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of vegetable broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 15 to 20 minutes. Turn off heat and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.
  2. In a large skillet over medium-high heat, drizzle olive oil and sauté onion and garlic until fragrant, about 3 minutes. Add the chickpeas, tomatoes and the rest of the ingredients (minus the cilantro), stirring to combine.
  3. Cover the pan and simmer for about 10 minutes, stirring occasionally.
  4. To assemble the bowls, place ½ cup quinoa in each bowl and top with a heaping ½ cup of the chickpea mixture. Top with a little cilantro and enjoy!
Nutritional Information
Serving Size: ½ cup quinoa + ½ cup chickpea mixture • Calories: 342 • Fat: 5.8 g • Saturated Fat: 0.5 g • Carbs: 62 g • Fiber: 10.2 g • Protein: 12.4 g • Sugars: 2.2 g • WW Freestyle Points: 4

The post Spicy Chickpea Quinoa Bowls (Meal Prep) appeared first on Eat Yourself Skinny.

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These EASY Carrot Cake Oatmeal Breakfast Bars make a quick on-the-go breakfast or snack option that are dairy-free with zero refined sugar and drizzled with a delicious cream cheese frosting! 

Who says you can’t eat cake for breakfast?!

I am all about breakfast (or snacks) that I can easily grab on-the-go which is why these carrot cake bars are EVERYTHING you didn’t even know you needed.  They are the perfect combination of chewy yet moist and the cream cheese topping is literally the icing on the cake   See what I did there.

These bars are also lightly sweetened with maple syrup and vanilla along with my favorite spices cinnamon and nutmeg.  No need for any added sugar!  Plus if you love oatmeal for breakfast then this is the perfect recipe for you!

Having “cake” for breakfast probably doesn’t seem like the healthiest choice, but I’m hoping this recipe changes your mind!  These oatmeal bars are made with ingredients like rolled oats (the old fashioned kind!), shredded carrot, coconut oil, pure maple syrup as a sweetener, along with Silk Protein Nutmilk!  I always try to add extra protein to my breakfasts because it’s such a great way to start my day which is why I love Silk’s plant-based Protein Nutmilk.  Not only are there 10 grams of protein in every serving, but this nut milk is extra creamy making it the perfect addition for these carrot cake bars!

Silk Protein Nutmilk is made from a delicious blend of almond and cashew milk with a great source of plant-based protein from 100% peas.  It’s also dairy-free, lactose-free, gluten-free and soy-free with zero saturated fat and 80% less sugar than dairy milk so you know you can feel good about this product!  For this particular recipe I used the creamy vanilla flavor, but this nut milk would also taste delicious over cereal, in smoothies, or even on its own in a glass!

I also highly recommend using delicious Silk Protein Nutmilk as a dairy-free coffee creamer because of how thick and creamy it is!  Trust me you’ll thank me later on this one.

Making these bars are actually really simple to throw together and take about 35 to 40 minutes in the oven.  I like to make them on Sundays when I have time to spend baking and always enjoy one fresh out of the oven before saving the others for the rest of the week!  The other great thing about these bars are that they taste great after being stored in a sealed airtight container in the fridge for a few days, but I do prefer warming them up just a bit in the microwave – just my personal preference!

I also highly suggest adding in your favorite nuts to these too if you like a good crunch!  I mean chopped pecans or walnuts would taste amazing….just saying

If you haven’t noticed on my blog already, I’m pretty much in love with cream cheese frosting as seen here, here and here.  It’s just so easy to whip up and tastes AMAZING on any and all cakes, bars, desserts, bagels, I mean you name it!  A little drizzle of this cream cheese frosting was just the right amount to add to these carrot cake bars, but feel free to go crazy and spread frosting all over the top if you want to enjoy these as a dessert!

Don’t worry I’m not judging.

As I said before, these carrot cake oatmeal bars are soft and chewy with a delicious outer crunch that make these one of my new favorite snacks.  You can make these with your kids or the next time you have people over, either way they are bound to be gobbled up in no time!  I personally enjoy them for breakfast, but these bars make great after school treats or a quick snack in the middle of the work day.  I mean this recipe is literally for everyone!

Thank you Silk for sponsoring this post and make sure to register for Silk’s email list to receive a FREE coupon!

Carrot Cake Breakfast Bars
Serves: 16 Servings
  • 2½ cups rolled oats
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. sea salt
  • 1 egg
  • 1 cup Silk Protein Nutmilk (or milk of choice)
  • ¼ cup coconut oil, melted and cooled slightly
  • ⅓ cup maple syrup
  • 1 tsp. vanilla
  • ½ cup grated carrots
For the Frosting:
  • ½ cup (4 oz) less-fat cream cheese, softened (use vegan cream cheese if dairy-free!)
  • 1 Tbsp maple syrup
  • ½ tsp. vanilla
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together oats, baking powder, cinnamon, nutmeg and sea salt. Set aside.
  3. In a separate bowl, whisk together egg, milk, coconut oil, maple syrup and vanilla and stir until well-combined.
  4. Pour the wet ingredients in with the dry ingredients, mixing until just combined then fold in the shredded carrots.
  5. Pour oat mixture into a prepared 8x8-inch baking dish and bake in the oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the carrot cake bars sit for 5 minutes then remove from pan and let cool completely on a wire rack.
  7. While the bars are cooling, mix together cream cheese, maple syrup and vanilla and whip until smooth. Feel free to add a teaspoon of milk if you like a creamier frosting!
  8. Slice the bars into 16 pieces and drizzle the cream cheese frosting over top, enjoy!
Nutritional Information
Serving Size: 1 bar • Calories: 125 • Fat: 5.9 g • Saturated Fat: 3.7 g • Carbs: 16.2 g • Fiber: 1.8 g • Protein: 3.3 g • Sugar: 4.9 g • WW Freestyle Points: 4

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

The post Carrot Cake Oatmeal Breakfast Bars appeared first on Eat Yourself Skinny.

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