Best Overnight Oats

This make-ahead breakfast is ready right out of the fridge on warm summer mornings.
Best Overnight Oats recipe.

For more about this recipe: Easy Overnight Oats

  • 2Servings

Ingredients

  • 2 cups almond or coconut milk   

  • 2 scoops vanilla protein powder of choice   

  • 1 Tbs. minced fresh ginger   

  • 2 tsp. finely chopped fresh turmeric   

  • 1 tsp. ground cinnamon   

  • ½ tsp. ground cardamom, optional 

  • 1/2 tsp. nutmeg, optional   

  • 1 Tbs. honey or Lakanto, optional for extra sweetness   

  • 1 large peeled banana   

  • ½ cup finely grated carrots   

  • 3/4 cup whole rolled or steel-cut oats   

  • 2 Tbs. chia seeds   

Preparation

Combine almond milk, protein powder, ginger, turmeric, cinnamon, and cardamom and nutmeg, if using, in quart-sized Mason jar. Blend with immersion wand.

Smash banana into small chunks, and add to liquid mixture, along with honey, if using, carrots, oats, and chia seeds. Stir until well combined.

Screw lid onto top of jar, and refrigerate overnight. Stir very well the next morning and eat chilled, or warm in saucepan over medium-low heat 10 minutes, until oats and chia seeds swell somewhat.

Nutrition Information

  • Calories: 440
  • Carbohydrate Content: 59 g
  • Cholesterol Content: 15 mg
  • Fat Content: 10 g
  • Fiber Content: 13 g
  • Protein Content: 33 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 360 mg
  • Sugar Content: 17 g
Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.