Chunky Monkey Overnight Oats

photo 3-2You know those crazy mornings when there isn’t time for breakfast? Like this past week when the mountain predicted 2-inches of fresh snow, only to realize when I woke up it was actually 8+ inches of fresh POW. Yup, now you’re thinking to yourself, I needed to be out the door 10 minutes ago!

If you didn’t already know, breakfast is the most important meal of the day! Skip it and you definitely won’t have the energy you need to be active all day. Whether your crazy morning is getting out on the mountain, getting the kids ready for school, or getting yourself to work on time, these overnight oats are the perfect grab-and-go meal! Most mornings I eat these right out of the mason jar in the car on my way to the mountain or work. The best part? NO cooking required! You just throw all your favorite ingredients together, pop it in the fridge overnight and boom, breakfast is in your belly!

If you are allergic to peanut butter feel free to substitute another kind of nut butter, such as almond butter or sunflower butter, or leave it out all together! And please, only use REAL maple syrup! As you can see, I used Maine maple syrup because there are a lot of “Mainers” at Ski Butlers and my husband is convinced it tastes better because its from Maine!

This hearty breakfast is also vegan, gluten free (if you get gluten free rolled oats) and super filling so you can charge those powder runs all morning! Enjoy!

Chunky Monkey Overnight Oats (Serves 2, or 1 hungry person)

Ingredients:

  • 1 cup traditional rolled oats (not the instant kind or steal cut)
  • 1 cup almond milk (vanilla or original)
  • 1/2 a large ripe banana
  • 2 tablespoons chunky peanut butter
  • 1 tablespoon real maple syrup
  • 2 tablespoons mini semi-sweet chocolate chips (or regular)
  • 1 tablespoon ground flaxseed (optional)

Directions:

  1. In a medium bowl mash together the peanut butter and banana using a fork until fully mixed together.
  2. Pour oats and almond milk into the same bowl and stir. Be sure to scrape the peanut butter from the sides of the bowl so all the goodness is fully incorporated! Finally, mix in maple syrup, chocolate chips and flaxseed.
  3. Transfer the oats into a 16oz (Pint) mason jar with a tight fitting lid. Cover and refrigerate overnight. In the morning, stir oats and enjoy! You can also add some crunchy granola, fresh banana slices or nuts on top before eating!

Thank you to Ski Butlers for featuring this post on their blog! Check it out here! Want more delicious recipes? Visit me at http://www.skibootsinthekitchen.com, follow me on Twitter @skibootskitchen and ‘like’ me on Facebook!

Beautiful day here in Park City looking out at Deer Valley and Park City Resorts!  photo-171

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Chocolate Bark

Howdy friends! Its been another long break from blogging- I hate going too long with out posting something but I’ve been traveling a lot and busy getting the last of my holiday shopping finished. I was up until 1am last night wrapping my holiday gifts so I could ship them back East in time for Christmas. I thought I was so on top of things until I realized there was only one week until Christmas!

It’s not hard to believe that I love giving edible holiday gifts! Delicious holiday treats like cookies, candy and chocolates are always a welcomed gift at my house and people always appreciate a homemade gift. But lets be honest, with how busy the holidays get, finding time to bake 30 dozen cookies to give to all your friends isn’t always in the cards! Chocolate bark however only requires about 20 minutes of “cooking” and prep time before leaving it out to harden and voila… you’ve got a beautiful, homemade gift that everyone will love! I’ve always been intimidated with chocolate bark until I read this article from Food52 on how to make chocolate bark without a recipe- turns out its SO easy!

So I decided to experiment with two kinds and they both turned out great! The first bark is a classic made with dark chocolate, cherries, apricots and roasted peanuts. Feel free to swap the peanuts for almonds, cashews or pistachios or the cherries for dried cranberries or blueberries! The second bark I made was a dark chocolate and peanut butter swirl with cherries, coconut and pretzels. The salty sweet comb was to die for! Whip up a batch to bring to your holiday party this weekend, its sure to be a hit!! Enjoy!

Classic Chocolate Bark

  • 16 oz (4 bars) Ghirardelli 60% cacao bittersweet baking bar
  • 3/4 cup chopped apricots
  • 3/4 cup chopped salted peanuts
  • 3/4 cup dried cherries
  1. Line a large baking sheet with parchment paper and spray with cooking spray, set aside.
  2. Melt the chopped chocolate bars in a large Pyrex bowl set over a pot of boiling water until a few large chunks still remain. Remove from heat and continue stirring until all the large chunks have melted. Using a rubber spatula, pour chocolate onto baking sheet with parchment paper and spread evenly.
  3. Generously sprinkle apricots, peanuts and cherries over the chocolate. If you prefer to add more or less of each feel free!
  4. Set aside and let the chocolate cool for at least 2 hours. Chop into 1″-2″ pieces. Serve at room temperature and Enjoy!

Peanut Butter Pretzel Bark

  • 8oz (2 bars) Ghirardelli 60% cacao bittersweet baking bar
  • 8oz (2 bars) Ghirardelli semi-sweet baking bar
  • 1/4 cup smooth peanut butter
  • 1 cup chopped pretzels
  • 3/4 cup dried cherries
  • 3/4 cup dried coconut
  1. Line a large baking sheet with parchment paper and spray with cooking spray, set aside.
  2. Melt two of the 60% chocolate bars in a large Pyrex bowl set over a pot of boiling water until almost smooth. Remove from heat and continue stirring until all the large chunks have melted. Using a rubber spatula, pour chocolate onto baking sheet with parchment paper and spread evenly.
  3. Return the bowl over the boiling pot and melt the two remaining semi-sweet chocolate bars with the 1/4 cup peanut butter until smooth. Pour this mixture on top of other chocolate mixture and swirl using a fork or spatula.
  4. Sprinkle the chocolate with pretzels, cherries and coconut.
  5. Set aside and let the chocolate cool for at least 2 hours. Chop into 1″-2″ pieces. Serve at room temperature and Enjoy!