June 15, 2016 by Lindsey | Dolly and Oatmeal

Cacao Chia Breakfast Pudding w/ Red Berry Mash | dolly and oatmeal #vegan

breakfast is a big deal around here. it really always has been, but it has been THE meal since i've been pregnant. it doesn't matter what time of day it is, or what meal i should be eating, breakfast items are always on my mind, and somehow always make it onto my plate. some of the many forms our dinners consist of is: spicy egg burritos with avocado and tons of hot sauce, frittatas with greens and asparagus, or just a plain old granola situation with some fruit toppings. basically what i'm saying is that i find a way to get a serving of morning-type meal whatever the situation or time of day.

chia pudding, on the other hand, was something i never thought of as a breakfast option, which is really silly because chia seeds are the mightiest, nourishing little things that ever existed! i've always saved chia pudding for dessert or an afternoon snack. but as i was floating through the endless abyss that is pinterest, i came across some really beautiful and inspiring recipes for chia parfaits that i knew i wanted to try at some point. i started with making a vanilla-based pudding because even though i prefer chocolate, it seemed like a more appropriate morning meal. each time i made it i felt like the chia flavor came through too much? maybe i need a different recipe? but i moved on to making a chocolate version with layers of soaked, overnight oats and topped with fresh fruit. it was super delicious, but at the same time i felt like the textures of the oats and chia were fighting each other, so in the end i went with a nutty, crunchy, salty-sweet granola and a bit of tangy coconut yogurt.

it's been kind of crazy how hungry, or hangry, i get now that i'm 26 1/2 weeks along, and this babe is getting bigger and bigger by the minute it seems. i get super hungry one minute, take a couple bites, and then i'm stuffed, so i've been adding more protein to my diet in the form of plant-based protein powders to pack some heft into the 3 measly bites i end up eating. this time around i used kashi's golean dark cocoa power plant powder which went so well with the chocolate-y vibe i was wanting. it's an almost raw pudding base made with raw cacao powder, dates for sweetness, almond milk, protein powder, and chia seeds. it's hearty without being heavy, and flavorful and sweet enough to make you forget you're eating straight-up health food! it's definitely a good one, folks!

love + chocolate for breakfast! xo

*this post was created in partnership with kashi. all thoughts and opinions, as always, are my own. thank you for supporting the sponsors that help keep dolly and oatmeal going!

Cacao Chia Breakfast Pudding | dolly and oatmeal #vegan

Cacao Chia Breakfast Pudding w/ Red Berry Mash | v

i used a cocoa flavor of kashi's go lean protein powder for an extra chocolatey taste, but i suppose in a pinch you could use a vanilla-based powder as well.

| makes 2 large servings |

2 cups unsweetened almond milk (or plant-based milk of choice)
12 pitted dates
1/4 cup raw cacao powder
2 tablespoons Kahsi GOLEAN dark cocoa power powder
1 teaspoon pure vanilla extract
a couple pinches fine sea salt
6 tablespoons chia seeds
1/2 cup unsweetened vanilla coconut yogurt (or yogurt of choice)
1 cup mixed fresh raspberries and strawberries, mashed with a fork
1/3-1/2 cup gluten free granola of choice (preferably with nuts)

method

in a blender (preferably high-speed), combine the milk, dates, cacao powder, protein powder, vanilla, and salt, blend on high for 1 minute, until smooth and frothy. place the liquid in a mixing bowl and use a fork to combine with the chia seeds, let sit for 30 minutes, stirring every 8-10 minutes to avoid the mixture from clumping.
spoon roughly 1/2 cup of chia pudding into a large glass, layer it with coconut yogurt, granola, mashed berries, and another 1/2 cup of chia pudding. enjoy immediately or refrigerate for up to 3 days.

enjoy!

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Roasted Strawberry & Vanilla Pepita Yogurt (v) / April 13, 2016 by Lindsey | Dolly and Oatmeal

i'm usually not the one to jump the gun when it comes to spring fruit. i can wait long enough to find fresh picked strawberries at the market, on a roadside vendor out east on long island, or pick up some local ones at my neighborhood grocer. this winter, albeit mild, was a somewhat brutal one, and reaching for non-local, non-seasonal fruit was my go-to. strawberries, raspberries, blackberries, kiwi, and mango have been comforting and soothing to me, so as the weather has been warming i've been even more eager for the future fruits to come.

i usually throw out-of-season, tart berries into smoothies or juices, but i've also been roasting them in the oven with aromatic, unrefined coconut oil, and a bit of maple syrup for sweetness. they roast up just long enough for their juices to mix with the oil and syrup, and for the strawberries to melt and soften before any caramelizing action happens. the juices, and warm, melty strawberries are my favorite to pair with yogurt - the flavors together remind me of my childhood strawberry yogurt snack i would have everyday when i'd come home from school. so this version is perhaps a little more fancy, and in my opinion a bit more luxurious. for crunch, there's a good helping of Kashi GOLEAN Vanilla Pepita Clusters that make this breakfast/snack/treat come together so nicely. the cereal includes red beans, millet, yellow peas, and popped sorghum (!) in its ingredients which add flavor, texture, and added nourishment to this bowl.

on another note, the winners of my cookbook giveaway last week have been chosen, and an email was sent to the 2 winners. thank you all for your comments and support it's made this all so special! xo

this post was created in partnership with Kashi. all opinions, as always, are my own. thank you for supporting dolly and oatmeal's sponsors!

Roasted Strawberry & Vanilla Pepita Yogurt (v) | dolly and oatmeal

roasted strawberry & vanilla pepita yogurt | v + gf

i use unsweetened cultured coconut yogurt, but a vanilla flavor would also work nicely as well. the preparation of the strawberries would also lend itself well to any type of berry, just adjust the cook time for more delicate berries.

roasted strawberries

| makes about 6 servings |

1 lb. (16 oz.) strawberries, halved
2 tablespoons unrefined virgin coconut oil, melted
1/2 tablespoon maple syrup
pinch of salt

yogurt bowls

roughly 1/4 cup roasted strawberries
1/2 cup unsweetened coconut yogurt
1/2 cup Kashi GOLEAN Vanilla Pepita Clusters, or granola

method

preheat oven to 350°F. toss together the strawberries, coconut oil, maple syrup, and pinch of salt in an oven safe baking dish, and arrange the berries in a single layer. bake in the middle of your oven for 15-18 minutes, until strawberries are soft and tender and edges are slightly browned. set aside to cool for 10 minutes.
place yogurt in a bowl, top with strawberries and vanilla pepita clusters.

enjoy!

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superfood granola w/ homemade almond-macadamia milk

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ginger + lemon zest granola w/ puffed quinoa / October 1, 2013 by Lindsey | Dolly and Oatmeal

part of my morning routine includes drinking a mug full of warm lemon-ginger water each day. years ago i had been told that drinking lemon water in the morning helps aid the digestive process for the day, helps to boost the immune system, and aids in the cleansing of the liver to boot. for me, starting my day off like this has been a way to balance and maintain a healthy and more cleansed system. after all that birthday celebrating last month, and eating foods with more sugar than i'm used to, i began incorporating grated ginger into my lemon water for its anti-inflammatory properties. i began thinking of ways to incorporate these two flavor powerhouses into things i eat regularly and with autumn here, granola seemed like a good candidate.

store-bought granola isn't usually my jam, but when i make it at home you can be sure that i down it by the handful. for years i've made heidi's granola from her cookbook, Super Natural Everyday, and i have to say that it is my favorite by far! granola is one of those things that lends itself to so many flavor varieties that it's hard to nail down which are your favorite. i'm usually a fan of granola that's low on the dried fruit, high on nuts and seeds, and sweetened slightly with a touch of salt. ideally, the texture is always crunchy, but here i decided to add more crunch, and dare i say pop (!), to this granola with the inclusion of puffed quinoa. while i never found the puffed version of quinoa in any health stores or grocery stores in brooklyn or the city, i did manage to find them online here . i highly recommend this puffed version, as it has been making its way into just about anything and everything i can think of. in any event, the ginger and lemon combination was pretty spot on and is a new staple in our household.

ginger + lemon zest granola w/ puffed quinoa - GF + V

if you do not have puffed quinoa on hand, substitute puffed brown rice or 1 cup rolled oats. if using ground ginger, reduce the amount to 1 teaspoon and taste to adjust to your liking.

| makes about 5 cups |

ingredients

3 cups gluten free rolled oats
1 1/2 cups puffed quinoa
1 cup raw almonds, roughly chopped
1/2 teaspoon fine grain sea salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
zest of one large lemon
2 teaspoons freshly grated ginger
1/4 cup coconut oil
1/2 cup raw honey

instructions

preheat oven to 300° and line two rimmed baking trays with parchment
in a large bowl, combine the rolled oats, puffed quinoa, almonds, cinnamon, cardamom and salt. once mixed, add the lemon zest and fresh grated ginger, mix until combined - about a minute
in a microwave-safe bowl, heat the honey until warm and runny - 20-30 seconds. add the coconut oil and let it rest until melted
add the honey mixture to the oat mix and stir thoroughly until combined - about 1 minute
divide the granola between the two baking trays and spread in a thin layer. bake, for 35-45 minutes. stir the granola a couple of times until toasted and golden. (you may want to rotate pans top to bottom to make sure the granola is cooking evenly.)
remove from oven. let the granola cool completely (this allows the granola to get all clumpy!) once cooled break up the granola into chunks and store in an airtight container at room temp

sprinkle on yogurt or fresh fruit, eat as cereal with some almond milk. it can also be used to top fruit crumbles, or eaten dry as a snack. enjoy!