Quinoa Apple Salad by Chelsea Lords Quinoa Apple Salad features so many good-for-you ingredients: spinach, quinoa, apples, pears, pistachios, and dried cranberries. The salad is tossed in a simple lemon-poppy seed vinaigrette. A light and nutritious salad This salad is healthful, nourishing, and loaded with complementary textures. The spinach and quinoa are topped with crisp apples, juicy pears, salted, crunchy pistachios, and sweet dried cranberries. And in theme with all the other ingredients, we stick to a lighter dressing — a lemon-poppy seed vinaigrette. While I’m totally obsessed with a good creamy poppy seed dressing (like in this Strawberry Poppy Seed Salad!), I love how light and flavorful this lemon vinaigrette is. It’s also a lot healthier — no mayo or heavy cream; instead, we use vinegar, oil, and lemon juice as the main dressing ingredients. Quinoa Apple Salad tips Chop the spinach coarsely. This gives the spinach more surface area for the quinoa to cling to. Use dry-roasted and lightly salted pistachios. This ingredient adds a ton of flavor without adding any work (like toasting the pistachios) on your part. A ripe, juicy pear makes all the difference (as opposed to an unripe, crunchy one!). Speaking of ripe pears, you can test a pear for ripeness by applying gentle pressure near the stem end. If there is a slight give, it is most likely ready to be sliced and added to this Quinoa Apple Salad. And if you can’t smell any sweet pear-ness, it probably isn’t ready to use. QUICK TIP If you have a fresh lemon on hand, squeeze a bit of lemon juice on the sliced pears and apples to keep them from browning too quickly. How to make quinoa more flavorful I love adding quinoa to this salad because it adds texture, flavor, and lots of protein. I find quinoa to be quite mild, especially in a salad with lots of other ingredients. The quinoa tends to take on the flavor of the supporting ingredients and dressing. Make sure to rinse the quinoa before cooking it. Quinoa has a natural coating called saponin which can make it taste bitter. Pour the uncooked quinoa into a fine mesh strainer and rinse under cold water thoroughly for 30 to 60 seconds. You can improve the flavor of quinoa by seasoning it properly. Don’t forget the seasoning: A little bit of salt and pepper can go a long way! I also like adding a few tablespoons of the dressing to the quinoa right after it’s done cooking. This gives it loads of flavor. Another way to infuse quinoa with great flavor is to cook it in chicken or vegetable stock. For this quinoa apple salad, I recommend cooking the quinoa in vegetable stock and seasoning it with salt and pepper. Quinoa Apple Salad variations Make this salad vegetarian or vegan: Use water or vegetable broth to cook the quinoa in. That will make this salad naturally vegan and vegetarian! Make this salad gluten free: Quinoa Apple Salad is naturally gluten free, but make sure all the packaged products are processed in a gluten-free facility. Quinoa is gluten free, but it is still considered a high-risk ingredient because of the cross-contact possibility with other grains. Add a creamy element such as avocado or some cheese (like goat, feta, or bleu cheese). For maximum creaminess, pick out a ripe avocado. How to test if an avocado is ripe: If an avocado yields to firm gentle pressure (shouldn’t give in too easily) you know it’s ripe and ready to eat. Add more protein: Using this chicken marinade recipe, grill some chicken and serve on top of this salad. Alternatively, some roasted chickpeas would be a delicious salad addition. Leftovers Once dressed, Quinoa Apple Salad doesn’t store well. The dressing makes the spinach soggy and the quinoa bloats. The apples and pears begin to brown and become mushy. I’d recommend only dressing what you will enjoy the same day. Store dressing and salad separately. Try to only cut pears and apples that will be consumed immediately after making. Quinoa Apple Salad made ahead The dressing for this salad can be prepared ahead of time and it stores well for up to a week. Store the dressing in a covered jar in the fridge and shake before tossing it with the salad. Don’t be alarmed if the dressing separates or forms clumps. It’s just the olive oil solidifying, which it does at cold temps. Take the vinaigrette out of the fridge about 20-30 minutes or so before you need it to bring it back up to temperature; then shake it up to remix. More delicious salad recipes Quinoa almond salad with a raspberry vinaigrette Pasta Salad with a two-ingredient dressing Asian Cucumber Salad with a sesame dressing Greek Quinoa Salad with a Greek-inspired vinaigrette Detox Quinoa Salad with a lime vinaigrette FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Apple Quinoa Salad 5 from 3 votes - Review this recipe This Quinoa Apple Salad focuses on good-for-you ingredients: spinach, quinoa, apples, pears, pistachios, and dried cranberries. The salad is tossed in a simple lemon-poppy seed vinaigrette. SAVE TO RECIPE BOX Print Recipe Apple Quinoa Salad 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Quinoa Apple Salad focuses on good-for-you ingredients: spinach, quinoa, apples, pears, pistachios, and dried cranberries. The salad is tossed in a simple lemon-poppy seed vinaigrette. Course Salad, Vegetarian Cuisine American, Vegan Keyword Apple Quinoa Salad Prep Time 20 minutes minutes Cook Time 20 minutes minutes Total Time 40 minutes minutes Servings 6 as a side Chelsea Lords Calories 371kcal Author Chelsea Lords IngredientsSalad▢ 1/2 cup (80g) quinoa tri-colored or plain▢ 1 cup (220g) chicken broth, veggie broth, or water▢ 6 cups (150g, 5 oz) baby spinach▢ 1 large apple (Pink Lady or Honeycrisp)▢ 1 large pear (Anjou)▢ 2 teaspoons lemon juice▢ 1/2 cup (70g) shelled, roasted, and salted pistachios▢ 1/3 cup (45g) dried cranberriesLemon Poppyseed Dressing▢ 4 tablespoons (51g) freshly squeezed lemon juice▢ 1/4 teaspoon lemon zest▢ 1/4 teaspoon onion powder▢ 1/2 teaspoon Dijon mustard (do not use regular mustard)▢ 1/4 teaspoon fine sea salt▢ 3 tablespoons white sugar (See Note 1)▢ 1/3 cup (64g) olive oil or vegetable oil▢ 1/2 tablespoon poppy seeds InstructionsQUINOA: Prepare the quinoa by rinsing it under cold water in a fine-mesh sieve. This removes the bitter saponin coating. Combine the quinoa and water (or broth) in a small pot over high heat. Bring to a boil, add in a heaping 1/4 teaspoon salt (or salt to taste), reduce the heat to low, and cover the pot. Simmer for 10-15 minutes or until the liquid is absorbed. Remove from heat, keep the quinoa covered, and let stand for 10-15 minutes. Fluff with a fork and then add 2-3 tablespoons of the prepared dressing (see next step). Toss and refrigerate to chill until at room temperature.DRESSING: While the quinoa is cooking, prepare the dressing. Combine the lemon juice, lemon zest, onion powder, Dijon mustard, salt, and sugar in a small blender or food processor. Blend or pulse until completely smooth. Slowly pour in the oil and blend just until emulsified. Do not overblend. Stir in the poppy seeds, transfer to a jar with a lid, and chill in the fridge while preparing the other components of the salad. Re-shake to combine before dressing the salad.SPINACH: Remove large stems and then coarsely chop the spinach (just a few coarse cuts through all the spinach). Add to a large bowl and toss with the room-temperature quinoa.FRUIT: Chop or thinly slice the apple and pear. Toss both fruits with lemon juice to keep from browning too quickly. Add to the spinach and quinoa.FINISHING SALAD: Sprinkle the pistachios and dried cranberries into the salad. Drizzle with dressing (add to preference; store any leftover dressing in the fridge for up to 1 week). Gently toss to combine and enjoy.STORAGE: This salad doesn't sit well with the dressing, so only dress what will be enjoyed the same day. Store any leftover salad and dressing separately. Apples and pears will brown if cut in advance. Recipe NotesNote 1: Sweetener: Add sugar gradually and to taste preference. We prefer the dressing on the sweeter side to complement the savoriness of the quinoa and spinach. Nutrition FactsServing: 6servings | Calories: 371kcal | Carbohydrates: 38.3g | Protein: 7.4g | Fat: 23.2g | Cholesterol: 1mg | Fiber: 5.7g | Sugar: 20.6g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Overnight Oats by Chelsea Lords Everything you need to know about making your own Overnight Oats from home! With four overnight oats recipes and all the best tips and tricks, this is your one-stop Overnight Oats read! Next time, try one of these other healthy breakfast ideas: an acai bowl, healthy breakfast cookies, mango smoothie, or strawberries and cream oatmeal. Nutritious and easy breakfast Overnight oatmeal is one of my favorite nutritious breakfast options. It’s easy to make, fun to customize, and packed with good-for-you ingredients. And one bowl will leave you fueled and satiated for hours. It’s probably no surprise to you how much I love Overnight Oats; I’ve been sharing Overnight Oat recipes for years! Here are some of the recipes I’ve shared: Cheesecake Overnight Oats Almond Joy Overnight Oats Brownie Batter Overnight Oats Peanut Butter Overnight Oats Pumpkin Overnight Oats Brownie Batter Overnight Oats Peanut Butter Cookie Overnight Oats Peach Overnight Oats Chocolate Almond Overnight Oats How to make Overnight Oats Overnight oatmeal is as simple to make as stirring a few ingredients together and refrigerating overnight. The next morning, you can add on your favorite toppings and eat. They’re really that easy! That said, here are a few tips: Old-fashioned rolled oats are the best oats to use; they’ll give you a creamy and smooth texture with just the right amount of chewiness. Avoid quick or steel-cut oats. Click this link for my recipe to make overnight steel cut oatmeal. Give your overnight oats one final stir in the morning after taking them out of the fridge, and before adding any optional toppings. This ensures good textures throughout. Wait to add toppings. In order for the raw oats to soften, they need to be able to absorb the liquid they’re combined with. Toppings will prevent this process and become soggy, so hold off on toppings until morning! How do Overnight Oats work? Rather than the traditional method of boiling or microwaving old fashioned oats (see this how-to-make-oatmeal post), Overnight Oats are mixed with milk, yogurt, and other flavoring ingredients. They are then left overnight in the fridge (hence the name!). While you’re sleeping, the oats absorb the liquid, soften up, and form a pudding-like texture and consistency. The recipes I’m sharing today are loaded with flavor and are mega creamy! Notes Overnight Oats are meant to be eaten cold. As they soak overnight, they become soft, luscious, and creamy. That said, if you prefer them warm, you can certainly warm them up in the microwave or on the stovetop. You can make Overnight Oats in the morning to enjoy. I typically make them first thing when I wake up, go work out, and enjoy them post workout. (So they’ve sat about 30 to 45 minutes). I guess that technically, they’re not really overnight oats, but we’re all friends here! Make them thicker. I’m obsessed with creamy oatmeal — the creamier the better! I’d say Overnight Oats are fairly creamy (even after thickening overnight). If you’d like them thicker, add in a few tablespoons of chia seeds or a few additional tablespoons of oats. Ingredient Tips While most of the ingredients are fairly standard, I wanted to include a few helpful tips. Sweetener. Depending on how sweet you prefer your breakfasts, feel free to scale the sweetener up or down. You may even decide you don’t want or need any sweetener! If you don’t want to use honey or maple syrup, liquid stevia drops are another great alternative; I usually add 1/4 teaspoon. Maple syrup is my personal favorite sweetener to add to Overnight Oats. Greek yogurt. The yogurt can totally overpower the oats, so get a mild-tasting, sweetened yogurt. My personal favorite is Honey Vanilla Greek yogurt (made by Greek Gods®; not sponsored). It’s sweet, mild, and creamy. Whatever yogurt you choose to use, make sure you like it plain or you likely won’t love it in the oats. A plain vanilla yogurt (not Greek yogurt) is also a great option. Dutch-process cocoa powder (for the chocolate overnight oats). This cocoa powder contributes the deep and intense chocolate flavor. I highly recommend using a Dutched cocoa powder as opposed to a plain (natural) cocoa powder. Any Dutch-process cocoa powder will work, but Hershey’s® does sell a Special Dark cocoa powder that is readily available at most grocery stores. And here is my go-to base recipe for Overnight Oats. (And below the recipe you’ll find three other bonus recipes (chocolate, banana-almond, and berry). After the bonus recipes I answer some common questions.) FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Overnight Oats base recipe 5 from 3 votes - Review this recipe Everything you need to know about making your own Overnight Oats at home! With four recipes and all the best tips and tricks, this is your one-stop Overnight Oats read. SAVE TO RECIPE BOX Print Recipe Overnight Oats base recipe 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Everything you need to know about making your own Overnight Oats at home! With four recipes and all the best tips and tricks, this is your one-stop Overnight Oats read. Course Breakfast Cuisine American Keyword Overnight Oats Prep Time 10 minutes minutes Chilling 45 minutes minutes Total Time 55 minutes minutes Servings 1 serving Chelsea Lords Calories 376kcal Author Chelsea Lords Cost $1.82 Ingredients▢ 1/2 cup old-fashioned oats▢ 1/3 cup honey vanilla greek yogurt (we love Greek Gods) (Note 1)▢ 2/3 cup unsweetend vanilla almond milk, or milk of choice▢ 1-1/2 tablespoons pure maple syrup (Note 2)▢ 1/2 teaspoon vanilla extract▢ 1/4 teaspoon ground cinnamon, optional▢ Small pinch fine sea salt▢ Optional toppings: swirl of almond or peanut butter, miniature chocolate chips, fresh berriesUS - Metric USMetric InstructionsPREP THE OATS: In a small bowl, mason jar, or plastic container, stir together the old fashioned oats, honey vanilla Greek yogurt, vanilla almond milk, pure maple syrup, vanilla extract, cinnamon (if desired), and salt.STIR: Stir well and make sure all the ingredients are fully incorporated.CHILL: Cover the container and refrigerate overnight or until sufficiently cooled and thickened. (Sometimes I'll even make them in the morning, get ready, and then go eat them -- they are great even after only 30 minutes in the fridge)ENJOY: When ready to eat, top with any additional toppings if desired. Store Overnight Oats in the fridge for up to 3 days. Recipe NotesNote 1: The yogurt can totally overpower these oats, so get a mild-tasting, sweetened yogurt. My personal favorite is Honey Vanilla Greek yogurt (made by Greek Gods®). It's sweet, mild, and creamy. Whatever yogurt you choose to use, make sure you like it plain or you likely won't love it in these overnight oats. A plain vanilla yogurt (not Greek yogurt) is also a great option. Note 2: We like 1 tablespoon pure maple syrup best, but sweeten to personal preference (1/2 tablespoon up to 2 tablespoons maple syrup or 1/4 teaspoon liquid stevia) Nutrition FactsServing: 1serving | Calories: 376kcal | Carbohydrates: 36.8g | Protein: 6.1g | Fat: 2g | Sodium: 130.3mg | Fiber: 4g | Sugar: 8.8g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below. Overnight Oats Calories: 284 calories for the base (not including toppings) CHOCOLATE OVERNIGHT OATS serves 1 ADD THE FOLLOWING TO A MASON JAR OR PLASTIC CONTAINER AND STIR TO COMBINE: 1/2 cup (55g) old-fashioned oats 1/3 cup (75g) honey vanilla Greek yogurt (we love Greek Gods!) 2/3 cup (156g) chocolate almond milk (or vanilla almond milk) 1/2 teaspoon vanilla extract 2 tablespoons unsweetened Dutch process cocoa powder Pinch of salt 1 tablespoon maple syrup (add more or less to personal preference) Optional: mini dark chocolate chips Refrigerate overnight (or until softened; even 30-45 minutes softens the oats a lot), stir well and add toppings. TOPPING OPTIONS: (Below are a list of suggestions; add as many or as few of your favorite toppings.) Additional maple syrup (or honey or 1/4 teaspoon liquid stevia) If you don’t add this to the base, I recommend adding it on top. 1 tablespoon almond or peanut butter 2 teaspoons chia seeds 1 tablespoon chopped dark chocolate, cacao nibs, or miniature chocolate chips 1-2 tablespoons toasted flaked coconut 1 tablespoon roasted and lightly salted almonds BANANA-ALMOND OVERNIGHT OATS serves 1 ADD THE FOLLOWING TO A MASON JAR OR PLASTIC CONTAINER: 1/2 cup (54g) old-fashioned oats 1/3 cup (82g) honey vanilla Greek yogurt (we love Greek Gods!) 2/3 cup unsweetened vanilla almond milk (or milk of choice) 1 and 1/2 tablespoons pure maple syrup 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon Pinch of salt 1/2 cup (130g) ripe banana, finely diced 2 tablespoons mini chocolate chips Refrigerate overnight (or until softened; even 30-45 minutes softens the oats a lot), stir well and add toppings. OVERNIGHT OAT TOPPING OPTIONS: (Below are my recommendations; add your favorite toppings and add to your desired quantity.) 1/2 thinly sliced banana Any additional maple syrup If you don’t add this to the base, I recommend adding it on top. 1 tablespoon almond or peanut butter Extra sprinkle of ground cinnamon Chia seeds 1-2 tablespoons toasted chopped pecans or walnuts 2 teaspoons miniature chocolate chips BERRY OVERNIGHT OATS serves 1 ADD THE FOLLOWING TO A MASON JAR OR PLASTIC CONTAINER: 1/2 cup (54g) old-fashioned oats 1/3 cup (82g) honey vanilla Greek yogurt (we love Greek Gods!) 2/3 cup (156g) unsweetened vanilla almond milk (or milk of choice) 1 and 1/2 tablespoons pure maple syrup (add more or less to personal preference) 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon, optional Pinch of salt 1/2 cup assorted fresh berries such as blueberries, raspberries, blackberries, strawberries, etc. (I like to chop up fruit first) Refrigerate overnight (or until softened; even 30-45 minutes softens the oats a lot), stir well, and add toppings. OVERNIGHT OAT TOPPING OPTIONS: Below are my suggestions; add as much of your favorite toppings as you prefer. 1/3 cup assorted fresh berries Any additional maple syrup If you don’t add this to the base, I recommend adding it on top. Handful of granola 1-2 tablespoons toasted and chopped nuts Chia seeds Other topping ideas Vanilla-almond granola, or your favorite homemade/store bought granola Fresh fruit such as: strawberries, blackberries, blueberries, mango, banana, peaches, pineapple, kiwi, apple, etc. Flaked coconut Chia seeds Dried fruit, such as dried cranberries, dried tart cherries, dried blueberries, dried apricot, dried mango, raisins Freeze-dried fruit, like dried bananas, dried strawberries, dried blueberries Cacao Nibs, or chopped dark chocolate or miniature chocolate chips Hemp seeds Flax seeds Frequently Asked Questions Are Overnight Oats healthy? The best part about Overnight Oats? You get delicious, dessert like flavor for breakfast while still eating healthy! Oats are high in fiber, contain more protein and fat than other grains, and are loaded with vitamins, minerals and antioxidant plant compounds. (Source.) Plus, Overnight Oats are also more digestible after being soaked overnight. Soaking helps break down the starches and reduces the natural phytic acid which helps our body to utilize the nutrients more efficiently (we’ll absorb more of the nutrition from the food into our body). Are Overnight Oats good for weight loss? Eaten in moderation and within your daily calorie allotment or macronutrient goals, these overnight oats can promote weight loss and be part of a healthful diet. To reduce overall calories in these oat recipes, use liquid stevia in place of the maple syrup, replace the Greek yogurt with a low-fat or fat-free yogurt, and use a 30-calorie-per-serving unsweetened vanilla almond milk. Do you eat Overnight Oats cold? Overnight oats are typically eaten cold. However, if you’d prefer them hot, you can warm the oats in the microwave or on the stovetop the next morning. Microwaving the oats will give them more of an oatmeal consistency as opposed to the soft, almost pudding-like consistency. And that’s it for today! If you have any questions, comments, or tips, please leave a comment below. Happy Overnight Oat-ing! *While I have my background in Exercise and Wellness (B.S.), all the content in this post is for informational purposes only. Please consult a doctor or dietician for any specific dietary needs/questions.
S’mores Pizookie by Chelsea Lords Make this rich S’mores Pizookie (S’mores cookie cake) with soft and gooey cookie dough, crushed graham crackers, melted miniature marshmallows, and milk chocolate. This fun chocolate, marshmallow, and graham cracker treat feeds the need on those days when you’re craving S’mores, but don’t have a campfire ready to go! S’mores Pizookie Pizookie® is a hybrid word combining pizza and cookie. Our original Pizookie recipe has been such a hit on the site that I knew a variation on that recipe was needed ASAP! Of course, S’mores is always one of the first ideas that comes to my mind since it’s one of my favorite flavors! Gooey marshmallows, rich milk chocolate, and crunchy graham crackers? Yes, yes, yes! And this S’mores Pizookie does not disappoint. It has all the best S’mores flavors and all the best textures of a gooey deep-dish cookie. Before we get too far, I want to mention that the word “Pizookie” is actually a registered trademark with BJ’s Restaurants and Brewhouses. This copycat recipe is less about one particular restaurant’s dessert and more about the concept of deep-dish cookie treats. We’re very respectful of trademark laws. Recipe variations Swap out the milk chocolate for semi-sweet, dark, or white chocolate (or use a combination of a few different chocolate chips). For a truly classic S’mores dessert, break up Hershey’s® chocolate bars in place of the chocolate chips. Add a drizzle of Hot Fudge or some vanilla bean ice cream on top of the fresh-from-the-oven S’mores Pizookie. There are few things better than a hot, slightly gooey cookie with ice cream on top! Bake this amazing creation in an 8-to-9-inch cast iron skillet instead of using a cake or pie pan. If you’d like toasty, golden marshmallows, broil the S’mores Pizookie for about 30 seconds after baking it. Alternatively, you could use a kitchen torch to torch the top of the marshmallows right out of the oven. (You’d be surprised how often a kitchen torch comes in handy, especially if you’re a Creme Brûlée fan!) S’mores Pizookie tips Let the melted butter cool: Once you melt the butter, it needs to cool back to room temperature. This is extremely important. If the butter is hot, it will melt the sugars, which causes greasy cookies that spread. When measuring flour for this S’mores Pizookie, make sure to spoon and level the flour. If you press a measuring cup into a container and push the flour into the cup, you’ll end up with way too much flour. Here’s how to spoon and level flour. Watch the baking time closely: Pizookies should be somewhat gooey and fairly soft-baked in the center. As soon as the edges turn a light golden brown, they’re ready! Enjoy these treats fresh out of the oven: They are best served hot out of the oven. If you do have leftovers, they will store okay, but nothing compares to the cookie right out of the oven! If you do have leftovers, I recommend heating up individual slices in the microwave for 10-20 seconds. Speaking of leftovers, store any leftover pizookie at room temperature, covered tightly with plastic wrap. This excludes any that were topped with ice cream; they won’t store well at all. Even if the ice cream is scraped off, whatever melted into the cookie will make it soggy. QUICK TIP Hot, then not! Why melt the butter, only to wait for it to cool? Butter is an important element of many recipes. Melted butter incorporates into the batter more evenly. Using cold or even room-temperature butter just won’t work as well. But if you add it to the batter when it’s hot, you may end up melting the sugar–which causes greasy cookies. And if you’re going to the trouble of making homemade treats, you might as well go for the very best results! S’More S’mores treats S’mores Bars no-bake cereal, chocolate, marshmallow bars Soft and chewy S’mores Cookies S’mores Cookie Bars marshmallow, chocolate, oatmeal bars S’mores Cake (Icebox) cake FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. S'mores Pizookies 5 from 11 votes - Review this recipe A rich S'mores Pizookie (S'mores cookie cake) made with soft and gooey cookie dough, crushed graham crackers, melted miniature marshmallows, and milk chocolate. SAVE TO RECIPE BOX Print Recipe S'mores Pizookies 5 from 11 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A rich S'mores Pizookie (S'mores cookie cake) made with soft and gooey cookie dough, crushed graham crackers, melted miniature marshmallows, and milk chocolate. Course Dessert Cuisine American Keyword S'mores Pizookies Prep Time 15 minutes minutes Cook Time 30 minutes minutes Total Time 45 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 777kcal Author Chelsea Lords Cost $5.15 Ingredients▢ 1/2 cup unsalted butter, melted▢ 1/2 cup white granulated sugar▢ 1/2 cup light brown sugar, lightly packed▢ 1/2 tablespoon vanilla extract▢ 1 large egg▢ 1 and 1/2 cups white all-purpose flour (See Note 1)▢ 1/2 teaspoon baking soda▢ 1/2 teaspoon fine sea salt▢ 1 and 1/4 cups milk chocolate chips or use dark or semi-sweet chocolate▢ 2 full sheets graham crackers, coarsely chopped▢ 1 cup miniature marshmallowsUS - Metric USMetric InstructionsPREP: Preheat the oven to 350 degrees F. Lightly grease or spray a 9-inch cake or pie pan with cooking spray. Melt the butter in the microwave and let it cool back down to room temperature-- we don't want hot butter!WET INGREDIENTS: In a medium-sized bowl, use a wooden spoon to mix the melted and cooled butter (if the butter is hot, it will make the cookie greasy), white sugar, and brown sugar until combined. Add in the egg and vanilla. Mix until combined.DRY INGREDIENTS: In a separate bowl, stir together the flour, baking soda, salt, and chocolate chips. Add dry ingredients to wet ingredients and stir until just combined. It may seem like the dough is dry and not coming together, but just keep mixing and it will. BAKE: Once you've got a smooth dough, add it to the prepared cake pan. Smooth the dough around the skillet, making the center higher than the edges (edges tend to rise more). Bake for 20 minutes. BAKE AGAIN WITH MARSHMALLOWS AND GRAHAM CRACKERS: Remove and sprinkle the chopped graham crackers and the miniature marshmallows onto the cookie. Bake for another 4-7 minutes or until cooked through and golden around the edges (it should still be soft and slightly underbaked in the center; this is about 5 minutes for us).ENJOY: Remove and enjoy immediately. We like adding a few scoops of vanilla bean ice cream to the center. If it won't all be enjoyed the same day, cut it into wedges and serve like a pie with ice cream scoops on top of individual slices. Video Recipe NotesNote 1: Measuring flour: Make sure to spoon and level the flour measurement. If you scoop a measuring cup into a bag of flour you will pack in too much flour (drier cookie) Nutrition FactsServing: 8servings | Calories: 777kcal | Carbohydrates: 133g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 357mg | Potassium: 113mg | Fiber: 2g | Sugar: 76g | Vitamin A: 538IU | Calcium: 38mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Peanut Butter Rice Krispie Treats by Chelsea Lords Super-gooey and delicious Peanut Butter Rice Krispie Treats with extra marshmallows and miniature Reese’s cups mixed throughout. These bars are topped with a simple chocolate and peanut butter topping. Looking for a different flavored krispie treat? Try our Fruity Pebbles Rice Krispies Treats or the original Rice Krispies Treats recipe! These Scotcheroos are another similar treat you may enjoy. Peanut Butter Rice Krispies Treats These Rice Krispies Treats cater to peanut butter and chocolate enthusiasts! They feature peanut butter, mini Reese’s® cups, and a velvety peanut butter-chocolate topping. Their texture is gooey and crunchy, while the taste is rich. Additionally, they’re quick and simple to prepare, requiring no baking. We prepare Rice Krispies Treats throughout the year, but their frequency increases during summer. This is when we desire something sweet but prefer not to warm the house with the oven. Note: ‘Rice Krispies’, ‘Fruity Pebbles’, and ‘Reese’s Cups’ are trademarks of various cereal and candy companies. In our recipe, we mention these names for clear identification; however, any similar product can be used as a substitute. Ingredients In Peanut Butter Rice Krispie Treats Rice Krispies cereal: This is the main ingredient, providing a light and crunchy texture. Unsalted butter: Adds richness and helps hold the ingredients together. Brown sugar: Sweetens the treats and, when cooked with butter, gives a caramel-like flavor. Heavy cream: Makes the caramel mixture creamy and rich. Creamy peanut butter: Flavors the treats and helps bind them together. It’s also mixed with chocolate chips for the topping. Mini marshmallows: Used for sweetness and to make the treats gooey, some are melted and some are mixed in whole. Vanilla extract: Adds a nice aroma and taste to the Peanut Butter Rice Krispie Treats. Mini Reese’s cups and milk chocolate chips: These add extra chocolate and peanut butter flavor, especially in the creamy topping. How To Make Peanut Butter Rice Krispies Treats Prep Pan: Line a 9 x 9-inch cake pan with parchment. Put Rice Krispies in a large bowl. Caramel Mix: Melt butter in a pan, add brown sugar, then heavy cream. Boil for 1 minute. Mix Ins: Stir in ½ cup peanut butter, 2 cups marshmallows, and salt. Remove from heat; add vanilla. Combine: Pour over cereal, stir in ½ cup marshmallows and mini Reese’s cups. Press: Transfer to pan, press gently. Topping: Microwave chocolate chips and 2 ½ tablespoons peanut butter; spread over bars. Chill: Refrigerate for 30 minutes, then cut and serve the Peanut Butter Rice Krispie Treats. QUICK TIPIf unable to find Reese’s “minis,” Reese’s Miniatures, chopped up (into quarters) will work great. (Here’s the difference between the two) STORAGE Storage Instructions Best Fresh: They taste best within the first couple of days, ideally on the first day. Store in an airtight container at room temperature. Freezing: After making and setting the chocolate, cut the bars and wrap each in wax paper and plastic wrap. Place in a resealable freezer bag and freeze for up to six months. Thawing: To thaw, take a Peanut Butter Rice Krispie Treats bar out of the freezer and let it sit at room temperature for 15-20 minutes. More Dessert Recipes Oreo Ice Cream Cake Pizookie Funfetti Bars Muddy Buddies Peanut Butter Cookie Dough FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peanut Butter Rice Krispies Treats 5 from 2 votes - Review this recipe Super-gooey and delicious Peanut Butter Rice Krispie sTreats with extra marshmallows and miniature Reese's cups mixed throughout. These bars are topped with a simple chocolate and peanut butter topping. SAVE TO RECIPE BOX Print Recipe Peanut Butter Rice Krispies Treats 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Super-gooey and delicious Peanut Butter Rice Krispie sTreats with extra marshmallows and miniature Reese's cups mixed throughout. These bars are topped with a simple chocolate and peanut butter topping. Course Dessert Cuisine American Keyword Peanut Butter Rice Krispies Treats Prep Time 25 minutes minutes Chilling Time 30 minutes minutes Total Time 55 minutes minutes Servings 12 bars Chelsea Lords Calories 611kcal Author Chelsea Lords Cost $5.42 Equipment9 x 9-inch panParchment paper Ingredients▢ 5 cups Rice Krispies cereal or other crispy rice cereal▢ ½ cup unsalted butter▢ ¾ cup light brown sugar, packed▢ ⅓ cup heavy cream▢ ½ cup + 2 ½ tablespoons creamy peanut butter, separated▢ 2 cups + ½cup mini marshmallows, separated▢ pinch of fine sea salt▢ 1 teaspoon vanilla extract▢ ¾ cup mini Reese's cups (See Note 1)▢ 1 ½ cups milk chocolate chipsUS - Metric USMetric InstructionsPREP: Prepare a 9x9-inch baking pan by lining it with parchment paper. Measure and add the cereal to a very large bowl and set aside.BUTTER AND BROWN SUGAR: In a medium-sized saucepan, add the butter and heat over medium high. Once the butter is completely melted, add brown sugar and stir until the sugar is completely dissolved, 1-2 minutes. BOIL CREAM: Stir in the heavy cream, and bring to a boil, stirring constantly. Boil for 1 minute, then turn the heat down to medium low. ADD PEANUT BUTTER AND MARSHMALLOWS: Stir in ½ cup peanut butter, 2 cups miniature marshmallows, and pinch of sea salt. Stir until the marshmallows are melted and then remove from the heat and add the vanilla extract. POUR OVER CEREAL: Pour mixture over the cereal and gently stir to combine. Add the remaining ½ cup marshmallows. Stir until coated. Then gently stir in the miniature Reese's cups (they'll get pretty melty!)PRESS INTO PAN: Pour the mixture into the prepared pan. Gently press the cereal mixture into the bottom of the pan. Don't push too hard, or it will compress the bars and make them too hard.TOPPING: In a small microwave-safe bowl, combine chocolate chips and remaining 2 and ½ tablespoons peanut butter. Microwave in bursts of 15 seconds, stirring in between each burst for 10 seconds until melted and smooth. Spread the chocolate peanut butter mixture over the cereal bars in an even layer. Chill for 30 minutes in the fridge to set the chocolate, and then remove the pan from the fridge and let stand until at room temperature. Cut into bars and serve.STORAGE: These bars are best eaten the same day they are made. Keep them in an airtight container at room temperature. Read post for how to freeze/thaw. Video Recipe NotesNote 1: Peanut butter cups: For this recipe, you need unwrapped Reese's Minis (not the miniatures). There is a guide to identifying the types of Reese's candy. These are the ones you need! Nutrition FactsServing: 12servings | Calories: 611kcal | Carbohydrates: 87g | Protein: 6g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 205mg | Potassium: 245mg | Fiber: 1g | Sugar: 64g | Vitamin A: 1120IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Brownie Batter Overnight Oats by Chelsea Lords Chocolate-loaded Brownie Batter Overnight Oats are so rich and delicious, it’s like eating dessert for breakfast! Try our other popular overnight oat recipes next: Pumpkin Overnight Oats, Peanut Butter Overnight Oats, or Peach Overnight Oats. Brownie Batter Overnight Oats Overnight oats was one of my staple meals in college — extra chocolatey and packed with protein! With all the studying and running from one class to the next a filling breakfast was a must. Now I make these for my kiddos, and they love them. I mean what kid doesn’t love chocolate for breakfast?! Brownie Batter Overnight Oats Ingredients Almond butter adds flavor and nutrition to these oats, and ensures these oats are filling and satiating. As far as almond butter goes, I recommend an almond butter you enjoy eating straight from the jar. We love using one that is slow–roasted and lightly salted with loads of flavor. Chocolate almond milk is what we prefer, but plain chocolate milk works as well (but is slightly higher in calories). Using plain (vanilla) milk also works, but the oats do taste less fudgy overall. Old-fashioned oats will give the best results; steel-cut oats do not soften enough, and quick oats absorb too much liquid and becoming mushy. Maple syrup is my favorite sweetener to add to overnight oats. Depending on how sweet you like your breakfast, you can scale this amount up or down. I’d recommend at least 1 tablespoon and up to 2 tablespoons for a sweeter breakfast. Liquid stevia can be used in place of maple syrup for a natural zero-calorie sweetener. If using liquid stevia, start with 1/4 teaspoon and scale up from there to the desired sweetness. Vanilla adds a nice flavor to the oats. It’s not entirely necessary, so don’t worry if you don’t have any to add. Salt helps to intensify flavors and balance all the ingredients. Special Dark® Cocoa Powder contributes the deep and intense chocolate flavor to these oats. I highly recommend using a Dutch-process cocoa powder as opposed to a plain (natural) cocoa powder. Any Dutch cocoa powder will work, but Hershey’s Special Dark cocoa powder is readily available at most grocery stores (photo below). Greek yogurt yields a great flavor profile that you’ll like, and vanilla flavored gives you Brownie Batter Overnight Oats that you’ll love. Our favorite yogurt to use is Honey Vanilla Greek yogurt (made by Greek Gods®; photo below). Toppings Overnight oats are delicious without any toppings, so don’t feel like you need to add something before eating these. That said, if you’re feeling like something extra, we love a sprinkle of chocolate chips and even a swirl of almond butter as a topping. For these pictures I did break up a brownie protein bar which was a fun, but it’s not a necessary topping for Brownie Batter Overnight Oats. Brownie Batter Overnight Oats notes Overnight oats are meant to be eaten cold in the morning. As they soak overnight, they become soft, luscious, and creamy. That said, if you prefer them warm, you can certainly warm them up in the morning either on the stovetop or in the microwave. Choose your serving size. This recipe makes one large serving for a big (and filling) breakfast. If you’re looking for a lighter breakfast or a snack option, just eat half of the recipe and save the other half for later. QUICK TIP Just because these are called overnight oats, that doesn’t mean you have to let them chill overnight. You can make “overnight” oats in the morning to enjoy. I actually prefer them this way! Nowadays, I usually make them first thing when I wake up, then I go work out and enjoy them post workout. (So they’ve sat about 30-45 minutes — very similar to muesli!). More healthy breakfast options Parfait with fruit, yogurt, and granola Healthy Banana Bread with Greek yogurt No Bake Energy Bites filled with healthful ingredients Healthy Blueberry Muffins with Greek yogurt Healthy Breakfast Cookies reader favorite recipe! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Brownie Batter Overnight Oats 5 from 3 votes - Review this recipe Chocolatey Brownie Batter Overnight Oats take minutes to prepare and taste so good, it will be like eating dessert for breakfast. SAVE TO RECIPE BOX Print Recipe Brownie Batter Overnight Oats 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Chocolatey Brownie Batter Overnight Oats take minutes to prepare and taste so good, it will be like eating dessert for breakfast. Course Breakfast, Snack Cuisine American Keyword brownie batter overnight oats Prep Time 10 minutes minutes Total Time 10 minutes minutes Servings 1 serving Chelsea Lords Calories 557kcal Author Chelsea Lords Cost $1.87 Ingredients▢ 1 heaping tablespoon creamy almond butter (See Note 1)▢ 1/3 cup (74g) honey vanilla Greek yogurt (we love Greek Gods honey vanilla)▢ 2/3 cup (156g) chocolate almond milk (See Note 2)▢ 1/2 cup (55g) old-fashioned oats▢ 2 tablespoons Dutch-process cocoa powder▢ 1/2 teaspoon vanilla extract▢ pinch of salt▢ 1 tablespoon maple syrup (See Note 3)▢ Optional: mini dark chocolate chips InstructionsPREP THE OATS: In a small bowl, jar, or plastic container, combine the almond butter, vanilla yogurt, chocolate milk, old fashioned oats, cocoa powder, vanilla extract, salt, and maple syrup.STIR: Stir until all ingredients are well incorporated. Taste the mixture and add any additional maple syrup if desired.CHILL: Cover the container and refrigerate overnight or until sufficiently cooled and thickened. (Sometimes I'll even make them in the morning, get ready, and then go eat them -- they are great even after only 30 minutes in the fridge.)OPTIONALLY TOP: Once ready to serve, top oats with miniature chocolate chips if desired. Video Recipe NotesAs written, these overnight oats are intended to be quite creamy. If you prefer them thicker, add a few tablespoons of additional oats and/or 1-2 tablespoons chia seeds. Note 1: Almond butter: Use an almond butter that you enjoy eating straight out of the jar. We like using an almond butter made with slow roasted almonds and sea salt. I find peanut butter overpowers the flavors in these oats making them taste more like a peanut butter cup than brownies, so I don't recommend using peanut butter. Note 2: Milk: We love chocolate almond milk, but dairy chocolate milk also works. A vanilla unsweetened almond milk also works for a slightly less chocolate-y overnight oatmeal. Note 3: Sweetener: Scale the sweetener up or down to personal preference -- you may not even want any all! One tablespoon maple syrup is what we prefer; use 2 tablespoons for more sweetness. Alternatively, use 1/4 teaspoon liquid stevia drops for a zero-calorie sweetener. Nutrition FactsServing: 1serving | Calories: 557kcal | Carbohydrates: 60.4g | Protein: 11.7g | Fat: 12.7g | Sodium: 131.9mg | Fiber: 9.5g | Sugar: 21.8g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Peanut Butter Cookie Overnight Oats by Chelsea Lords Peanut Butter Cookie Overnight Oats are flavored with peanut butter and topped with miniature no-bake cookies. These filling and fun overnight oats make for a great on-the-go breakfast. Peanut Butter Cookie Overnight Oats I’m combining two favorites today — no-bake breakfast cookies AND overnight oats. These fun overnight oats are peanut butter-flavored with an easy peanut butter oatmeal cookie topping. And yes, the whole point of overnight oats is ease, so the cookies are totally optional, but they are simple to make and a fun way to change up overnight oats. I mean, the cookies are so good you may even just want to make them to enjoy on their own! So let’s talk no-bake cookies first and then the overnight oats! No-bake cookies These cookies are basically a simplified version of no bake energy bites. They’ve only got four ingredients (I mean, technically 5 are listed, but the oats are used twice just in different forms — whole and ground up). Old-fashioned oats. Whole oats form the base of these cookies. Additional oats are blended up to form an oat flour. Making oat flour is incredibly simple; I break down the process in this Gluten Free Banana Pancakes recipe. Essentially though, you’ll add whole oats to a blender or food processor and pulse or blend until the oats resemble flour. Peanut butter. The “glue” that holds these cookies together, peanut butter is also what flavors these no-bake cookies and adds protein and healthy fats to them. Honey. This ingredient contributes stability and sweetness to the cookies. Miniature chocolate chips. A quintessential cookie addition! If you don’t have mini chocolate chips, coarsely chop up chocolate to add to the mix. Peanut Butter Cookie Overnight Oats ingredient notes While most of the ingredients are fairly standard, I want to include a few ingredient tips. Sweetener. Depending on how sweet you prefer your breakfasts, scale the sweetener up or down. You may even decide you don’t want any sweetener at all! If you don’t want to use honey or maple syrup, liquid stevia drops are another great alternative; I usually add 1/4 teaspoon. Maple syrup is my favorite sweetener to add to overnight oats; a little goes a long way! Greek yogurt. The yogurt can totally overpower these overnight oats, so get a mild tasting, sweet type. My personal favorite is Honey Vanilla Greek yogurt (made by Greek Gods®; not sponsored). It’s sweet, mild, and creamy. Whatever yogurt you use, make sure you like it plain or you likely won’t love it in these Peanut Butter Cookie Overnight Oats. Old-fashioned oats. I highly recommend old-fashioned oats; quick oats tend to get mushy and steel-cut oats don’t soften as much. Recipe notes Overnight oats are meant to be eaten cold in the morning. As they soak overnight, they become soft, luscious, and creamy. That said, if you prefer them warm, you can certainly heat them up in the morning. You can make Peanut Butter Cookie Overnight Oats in the morning to enjoy. I actually even prefer them this way! Nowadays, I usually make them first thing when I wake up, go work out, and enjoy them post workout (So they’ve sat about 30-45 minutes). Make them thicker. I’m obsessed with creamy oatmeal — the creamier the better! I’d say these overnight oats are fairly creamy (even after thickening overnight). If you’d like them thicker, add in 1-2 tablespoon(s) of chia seeds. More healthy breakfast recipes Ham and Cheese Quiche reader favorite recipe Almond Granola with coconut oil Trail Mix five different recipes Chocolate Chip Scones made with Greek yogurt Peanut Butter Protein Shake with banana FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peanut Butter Cookie Overnight Oats 5 from 4 votes - Review this recipe Peanut Butter Cookie Overnight Oats are flavored with peanut butter and topped with miniature no-bake cookies. These filling and fun overnight oats make for a great on-the-go breakfast. SAVE TO RECIPE BOX Print Recipe Peanut Butter Cookie Overnight Oats 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Peanut Butter Cookie Overnight Oats are flavored with peanut butter and topped with miniature no-bake cookies. These filling and fun overnight oats make for a great on-the-go breakfast. Course Breakfast, Snack, Vegetarian Cuisine American, Vegetarian Keyword Oatmeal Cookie Overnight Oats Prep Time 10 minutes minutes Chill Time 1 hour hour Total Time 1 hour hour 10 minutes minutes Servings 1 serving Chelsea Lords Calories 507kcal Author Chelsea Lords Cost $1.45 IngredientsOvernight Oats▢ 2 and 1/2 tablespoons creamy peanut butter▢ 1/2 teaspoon vanilla extract▢ 1/3 cup (74g) Greek vanilla yogurt (we love Greek Gods honey vanilla yogurt best)▢ 2/3 cup (158g) unsweetened vanilla almond milk (or any other milk)▢ 1/2 cup (55g) old-fashioned oats▢ 1 tablespoon maple syrup or honey (See Note 1)▢ Pinch of salt▢ Pinch of cinnamon▢ Optional toppings: cookies (see below), miniature chocolate chips, drizzle of peanut butterOptional Peanut Butter Oatmeal Cookies▢ 2 tablespoons oat flour (regular oats that have been blended)▢ 2 tablespoons honey▢ 1/4 cup (54g) peanut butter▢ 3/4 cup (70g) old-fashioned oats▢ 2 tablespoons miniature chocolate chips InstructionsPREP THE OATS: In a small bowl, mason jar, or plastic container, stir together the peanut butter, vanilla extract, Greek yogurt, milk, old-fashioned oats, maple syrup, salt, and cinnamon.STIR: Stir well until all ingredients are fully incorporated. Taste the mixture and add any additional sweetener if desired.CHILL: Cover and refrigerate overnight or until sufficiently cooled and thickened. (Sometimes I'll even make them in the morning, get ready, and then go eat them -- they are great even after just 30 minutes in the fridge)OPTIONALLY TOP: Once ready to enjoy, top oats with a drizzle of peanut butter, some miniature chocolate chips, and some mini peanut butter cookies (see next step) if desired.COOKIES: For the "cookies" add the honey, peanut butter, oats, oat flour (measure the oat flour AFTER blending the oats in a blender or food processor), and miniature chocolate chips to a small bowl. Mix (kneading with your hands as needed) until a thick and cohesive dough forms. If too wet, add a bit more oat flour and too dry, add a bit more honey or peanut butter. Form small balls by squishing the mixture and then rolling into balls. You need to squish it tightly and roll the balls tightly to keep them together. Add a few on top of the overnight oats if desired. Recipe NotesAs written, these overnight oats are intended to be quite creamy. If you'd rather have them thicker, add a few tablespoons of additional oats and/or 1-2 tablespoons chia seeds. Note 1: Scale sweetener up or down to personal preference -- you may not even want any sweetener at all! We prefer 1 tablespoon maple syrup; use 2 tablespoons for more sweetness. Alternatively, use 1/4 teaspoon liquid stevia drops for a zero-calorie sweetener. Nutrition FactsServing: 1serving | Calories: 507kcal | Carbohydrates: 40.7g | Protein: 23.5g | Fat: 27.2g | Cholesterol: 12.3mg | Sodium: 327.7mg | Fiber: 6g | Sugar: 8g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chocolate Almond Overnight Oats by Chelsea Lords These Chocolate Almond Overnight Oats are like eating a handful of cocoa-roasted almonds but in oatmeal form. These oats are packed with four types of chocolate: chocolate almond milk, cocoa powder, miniature chocolate chips, and cocoa-roasted almonds. They’ve got even more nutritious ingredients, like Greek yogurt, almond butter, and old-fashioned oats. Chocolate Almond Overnight Oats During my college years, overnight oats were my breakfast about 80% of the time. Since I really take the 80/20 rule to heart, the other 20% of breakfasts were likely something slightly less-healthy than oatmeal. And by slightly less healthy… I mean…probably not healthy at all. Okay fine. ALL THE DONUTS! 🙂 About the only dishes I owned in college were small plastic containers — five of them, all the same size. I’d prep the overnight oats usually on Monday and have them the rest of the week. It was the perfect thing to grab as I was headed out to my early morning classes or to the gym. Because I’d eaten donuts the day before. (Balance.) Chocolate Almond Overnight Oats are hands down my favorite version of overnight oats. They are ultra fudgy, mega creamy, taste just like cocoa roasted almonds, and they are very filling. Ingredients Milk. To get that rich chocolate flavor, I use chocolate almond milk. Regular chocolate milk would work too, depending on your preferences. Regular unsweetened vanilla almond milk is another great option, although these oats will taste less fudgy overall. Oats. The type of oats you use matters; we like old–fashioned oats best. Steel-cut oats are overly chewy and my least favorite in overnight oats. Quick oats work fine, but end up with less texture because they absorb more liquid. Maple syrup. This is my favorite sweetener to add to overnight oats. Depending on how sweet you like your breakfast, you can scale this amount up or down. I’d recommend at least 1 tablespoon and up to 2 tablespoons for a sweeter breakfast. Liquid stevia can be used in place of maple syrup for a natural zero-calorie sweetener. Vanilla. This extract adds a nice flavor to the oats. It’s not entirely necessary, so don’t worry if you don’t have any. Salt. This ingredient helps to intensify flavors and balance all the ingredients in Chocolate Almond Overnight Oats. Almond butter. This nut butter adds flavor and lots of nutrition to these oats. It also ensures these oats are filling and satiating. As far as almond butter goes, I recommend a slow-roasted and lightly salted almond butter you enjoy eating straight from the jar. Special Dark® cocoa powder. This cocoa powder contributes a deep and intense chocolate flavor to these oats. I recommend using a Dutch-process cocoa powder, as opposed to plain (natural) cocoa powder. Any Dutch-process cocoa will work, but Hershey’s Special Dark cocoa powder is readily available at most grocery stores. Yogurt. More on this below. QUICK TIP What’s the difference between Dutch-process and regular cocoa? Natural cocoa powder is lighter in color, has a higher acidity of about 5 pH, and because of that acidity, has a sharper chocolate flavor. The Dutch-process powder is natural cocoa powder that has been treated with an alkalizing agent, changing the pH from a more acidic 5 pH to a neutral 7 pH. The process was invented by Coenraad Johannes van Houten, a Dutchman (thus the name “Dutch-process”).–Source: Simply Recipes. Let’s talk yogurt The ingredient that makes the biggest difference in these overnight oats is yogurt. We absolutely love Greek Gods® Honey Vanilla Yogurt. (Not sponsored). Whatever yogurt you choose to use, I recommend using yogurt you enjoy eating plain. If you don’t like eating it straight out of the container, you probably won’t like the flavor it gives these Chocolate Almond Overnight Oats. Make sure to get yogurt that doesn’t have an overpowering flavor or that’s pretty much all you’ll taste in these oats. Chocolate Almond Overnight Oat Toppings Once the overnight oatmeal has been assembled, you can also assemble toppings and store those toppings in small bags or plastic containers. Come morning, those toppings can be poured right on top of the oats and you’re ready to eat! Our favorite toppings include miniature chocolate chips or coarsely chopped dark chocolate, cocoa-roasted almonds, and an extra swirl of almond butter. These oats are also still totally delicious without the toppings! Chocolate Almond Overnight Oats notes Overnight oats are meant to be eaten cold in the morning. As they soak overnight, they become soft, luscious, and creamy. That said, if you prefer them warm, you can certainly heat them up in the morning. You can make overnight oats in the morning. I actually even prefer them this way! Nowadays, I usually make them first thing when I wake up, go work out, and enjoy them post-workout. (So they’ve sat about 30-45 minutes). Sweeten to taste. Depending on the brands you use and how sweet you prefer your breakfasts, scale the sweetener up or down. You may even decide you don’t want any sweetener! If you don’t want to use honey or maple syrup, liquid stevia drops are another great alternative; I usually use 1/4 teaspoon. Make them thicker. I’m obsessed with creamy oatmeal — the creamier the better! I’d say these overnight oats are fairly creamy (even after thickening overnight). If you’d like them thicker, add in a few tablespoons of chia seeds or a few additional tablespoons of oats. More overnight oats recipes Peanut Butter Overnight Oats Cookie Dough Overnight Oatmeal Almond Joy Overnight Oatmeal Pumpkin Overnight Oats Cheesecake Overnight Oats with strawberries FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Almond Overnight Oats 5 from 3 votes - Review this recipe Chocolate Almond Overnight Oats are like eating a handful of cocoa-roasted almonds but in oatmeal form. These oats are packed with four types of chocolate: chocolate almond milk, cocoa powder, miniature chocolate chips, and cocoa roasted almonds. They've got even more nutritious ingredients, like Greek yogurt, almond butter, and old-fashioned oats. SAVE TO RECIPE BOX Print Recipe Chocolate Almond Overnight Oats 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Chocolate Almond Overnight Oats are like eating a handful of cocoa-roasted almonds but in oatmeal form. These oats are packed with four types of chocolate: chocolate almond milk, cocoa powder, miniature chocolate chips, and cocoa roasted almonds. They've got even more nutritious ingredients, like Greek yogurt, almond butter, and old-fashioned oats. Course Breakfast Cuisine American Keyword Chocolate Almond Overnight Oats Prep Time 5 minutes minutes Chill Time 1 hour hour Total Time 1 hour hour 5 minutes minutes Servings 1 overnight oat serving Chelsea Lords Calories 257kcal Author Chelsea Lords Cost $1.87 Ingredients▢ 2 heaping tablespoons creamy slow-roasted almond butter (See Note 1)▢ 1/3 cup (74g) honey vanilla Greek yogurt (we love Greek Gods honey vanilla yogurt!)▢ 2/3 cup (156g) chocolate almond milk (See Note 2)▢ 1/2 cup (55g) old-fashioned oats▢ 1/2 teaspoon vanilla extract, optional▢ pinch of salt▢ 1 tablespoon maple syrup or honey (See Note 3)▢ 2 tablespoons Dutch-process cocoa powder (like Hershey's Special Dark)▢ Optional: cocoa roasted almonds, dark chocolate chips/chunks, swirl of almond butter InstructionsPREP THE OATS: In a small bowl or refrigerator container, stir together the almond butter and vanilla yogurt until well combined and smooth. Add in the chocolate almond milk, old-fashioned oats, vanilla extract, salt, maple syrup, and cocoa powder.STIR: Stir until all ingredients are well incorporated. Taste the mixture and add any additional maple syrup as needed.CHILL: Cover the container and refrigerate overnight or until sufficiently cold and thickened. (Sometimes I'll even make them in the morning, get ready, and then go eat them -- they are great even after just 30 minutes in the fridge).OPTIONAL TOPPINGS: Just before serving, top oats with some cocoa-roasted almonds, dark chocolate chunks, and/or a drizzle of almond butter. Video Recipe NotesThickness: These overnight oats are intended to be quite creamy. If you'd rather they be thicker, add a few tablespoons of additional oats and/or 1-2 tablespoons of chia seeds. Note 1: Almond butter: Use an almond butter that you enjoy eating straight out of the jar. We like using almond butter made with slow-roasted almonds and sea salt. Note 2: Milk: We love chocolate almond milk, but dairy chocolate milk works as well. Unsweetened vanilla almond milk also works for a slightly less chocolate-y overnight oatmeal. Note3:Sweetener: Scale the sweetener up or down to personal preference -- you may not even want any sweetener! One tablespoon of maple syrup is what we prefer, but use 2 tablespoons for more sweetness. Alternatively, use 1/4 teaspoon liquid stevia drops for a zero-calorie sweetener. Nutrition FactsServing: 1serving | Calories: 257kcal | Carbohydrates: 17g | Protein: 9g | Fat: 18.7g | Cholesterol: 1.8mg | Sodium: 93mg | Fiber: 3.3g | Sugar: 5g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Overnight Steel-Cut Oatmeal by Chelsea Lords A mixture of steel-cut oatmeal and quinoa that can be cooked overnight in your slow cooker. Top this Overnight Steel-Cut Oatmeal with fresh berries and a splash of milk for a delicious and healthy breakfast the whole family will love. Overnight Steel-Cut Oatmeal This breakfast is one of my favorites! Similar to overnight oats, there is virtually no morning prep required. A healthful, warm, creamy, sweet and comforting breakfast awaits you the minute you’re ready to start the day. It’s simple, with minimal prep required; it takes about 10 minutes (maybe even less) to throw everything together. The only tricky component for figuring out this recipe was how to allow it to cook in the slow cooker without getting overly mushy. It’s perfect after about 3 hours, but nobody wants to get up in the middle of the night to turn off the slow cooker! So after loads of testing, I’m excited to share how you can have this oatmeal piping hot, not at all mushy, loaded with flavor AND ready to eat after a good 7-8 hours of sleeping time. Steel-cut oats Why use steel cut oats? For one, they are the only oats I’ve found to work overnight in the slow cooker. Rolled oats or quick oats end up way too mushy and absorb too much of the liquid. Here are a few other reasons why it’s great to add steel-cut oats into your diet: Because steel-cut oats are minimally processed, they contain more fiber and density and are one of the most nutritious grains you can eat. As a complex carbohydrate, steel-cut oats are a great way to give your body energy to last through the day. Complex carbs are harder for the body to break down and use, so they take longer to digest while providing a more sustained energy source. Steel-cut oats are denser than other oats, meaning you can eat less of them, feel satiated longer, all while gaining the same nutritional benefits found in rolled oats. Steel-cut oats contain 7g of protein in every 1/4 cup of dry oats. QUICK TIP Are you confused about the various types of oats? It all has to do with how thin they are and how fast they cook. Steel-cut oats are cut 2 to 3 times with a steel blade (hence the name). Old-fashioned rolled oats are steamed and rolled into flakes. Quick-cooking rolled oats are rolled flatter and steamed even longer; Instant oats are rolled and steamed even more than that. Steel-cut oats require the most cooking time, and instant oats take just a few seconds. The other types fall in between those varieties. Quinoa I love the textural add of combining quinoa with steel-cut oats in this breakfast! Quinoa is full of fiber, protein, vitamins and minerals. It is also a great source of protein with 8 grams of protein per 1 cup of dry quinoa. Quinoa has a natural coating called saponin which can make it taste bitter. Make sure to first rinse the quinoa in a fine-mesh strainer and wash thoroughly for 30 seconds to one minute to remove that coating. I don’t recommend any substitutes for the quinoa; it absorbs the liquid and really thickens up these oats. It also adds a deep, savory, almost nutty flavor to this Overnight Steel-Cut Oatmeal. Overnight Steel-Cut Oatmeal tips Use a 6-quart slow cooker. I have tested this recipe multiple times in 6-quart slow cookers, but have not personally tested in smaller cookers, so I can’t vouch for how they will work. Generously grease or line the slow cooker. Overnight Steel-Cut Oatmeal can be messy to clean up without a prepared (greased or lined) slow cooker. Do not remove the lid. As tempting as it may be to check on the oats after they’ve cooked on low for 30 minutes, do not remove the lid! This allows heat to escape and the dish won’t properly cook. Make sure to use steel-cut oats, not rolled oats or quick oats. I haven’t had success with cooking any other types of oats overnight in the slow cooker. We love almond milk in these oats. While you can use water in a pinch, the almond milk gives these oats a phenomenal flavor and creaminess. Do not use cow’s milk in place of the almond milk; it will curdle overnight. Don’t forget the toppings! More on this below. Toppings Don’t get me wrong, Overnight Steel-Cut Oatmeal is luscious, creamy, and perfectly sweet, but some great toppings make it spectacular! Hands down, Off Beat nut butters are our favorite additions to these oats. I’m not sponsored or affiliated by this company, but I’ve included the links below to order online. While a bit spendy, they are the best nut butters I’ve ever tried! Here are our favorite topping combos: Banana: Combine extra cinnamon, thinly sliced banana, a big scoop of cinnamon bun nut butter, almond butter, or peanut butter and a splash of milk and stir into the oatmeal. Berry: Use a handful of frozen raspberries mixed into the oats and topped with fresh strawberries, fresh raspberries, and/or any other berries with a splash of milk and a spoonful of almond butter or aloha nut butter. Apple: Add some extra cinnamon, diced Honey Crisp or Fuji apple, big scoop of cinnamon bun nut butter, almond butter, or peanut butter and a splash of milk. Strawberries and Cream: This one has diced strawberries, a splash of milk or coffee creamer, and lemon coconut bliss butter or almond butter. Nuts and Seeds: Go with a handful of toasted and coarsely chopped nuts (sliced almonds, pistachios, pecans, walnuts, etc), a small handful of sunflower or pumpkin seeds, another small handful of dried cranberries, dried blueberries, raisins, or dried tart cherries, and a big scoop of almond or peanut butter. Additional sweetener: Depending on how sweet you like your breakfast and what toppings have been added, you may want to add an extra drizzle of honey, maple syrup, or a sprinkle of brown sugar to top the oats. For a zero-calorie sweetener, try liquid stevia. Overnight Steel-Cut Oatmeal cooking options For morning brunch: Cook on low for 2-1/2 to 4 hours. I don’t recommend cooking these oats on the high setting. Overnight – with quick-cooking steel-cut oats: Cook on low for 30 minutes and then turn to warm for 6-7 hours. Overnight – with regular steel-cut oats: Cook on low for 1 hour and then turn to warm for 8-9 hours. Note: Not all slow cookers are the same; some cook at a higher temperature than others. If your slow cooker has a tendency to cook quicker, it may be done even sooner than the times indicated. More delicious breakfast ideas 30-minute Cinnamon Roll Skillet Cake Chunky cinnamon French Toast Peanut Butter Overnight Oats with Greek yogurt Dutch Baby also called German pancakes How to Make Oatmeal with four different recipes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Overnight Steel Cut Oatmeal 4.67 from 15 votes - Review this recipe A mixture of steel-cut oatmeal and quinoa can be cooked overnight in your slow cooker. Overnight Steel-Cut Oatmeal can be topped with fresh berries and a splash of milk for a delicious and healthy breakfast the whole family will love. SAVE TO RECIPE BOX Print Recipe Overnight Steel Cut Oatmeal 4.67 from 15 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A mixture of steel-cut oatmeal and quinoa can be cooked overnight in your slow cooker. Overnight Steel-Cut Oatmeal can be topped with fresh berries and a splash of milk for a delicious and healthy breakfast the whole family will love. Course Breakfast Cuisine American Keyword Overnight oats and quinoa Prep Time 15 minutes minutes Cook Time 8 hours hours Total Time 8 hours hours 15 minutes minutes Servings 6 Chelsea Lords Calories 387kcal Author Chelsea Lords Cost $3.23 Ingredients▢ 1 and 1/2 cups (215g) steel-cut oatmeal (See Note 1)▢ 1/2 cup (90g) white quinoa▢ 5 cups (1265) unsweetened vanilla almond milk (or water; we prefer almond milk!)▢ 4 tablespoons (50g) brown sugar▢ 2 tablespoons real maple syrup▢ 1/4 teaspoon salt▢ 1 and 1/2 teaspoons vanilla extract▢ Optional: 1/4 teaspoon ground cinnamon, fresh berries, a splash of milk, additional sugar for topping InstructionsPREP: Spray slow cooker generously with non-stick spray or line with a slow cooker liner. In a mesh strainer, rinse the quinoa under cold water for about 30 seconds to 1 minute. Let dry.FILL UP SLOW COOKER: Combine the steel-cut outs, rinsed quinoa, almond milk, brown sugar, maple syrup, salt, vanilla extract, and cinnamon (if desired) in the slow cooker.COOK OVERNIGHT: Stir everything together, place the lid on the slow cooker, and then set your slow cooker to low for 1 hour. Then, without opening the slow cooker or disturbing it (otherwise the heat escapes!), switch the dial to the warm setting. Allow to cook overnight for 8-9 hours (longer than that and it becomes mushy). See Note 2.IN THE MORNING: Once you wake up, immediately turn it off the heat and stir the oats. They may still have some liquid, but it continues to soak in as they are served (we like them better with extra liquid rather than dry and mushy/gummy!) These oats are intended to be fairly creamy.SERVE: We have plenty of serving suggestions in the post, but add your favorite toppings such as fresh fruit, an extra splash of milk, any additional brown sugar, honey, or maple syrup, and a big scoop of nut butter (peanut butter, almond butter, etc.). Video Recipe NotesNote 1: Do not use regular old-fashioned, rolled or quick oats -- they won't work. If you use instant or quick-cooking steel-cut oats, (Be sure to check the package--sometimes it's hard to tell if they are instant steel-cut oats at first glance), it will be done in about 6-8 hours. For the best results, I recommend regular steel-cut oatmeal. Note 2: Different cooking options: For morning brunch: Cook on low for 2-1/2 to 4 hours. I don't recommend cooking these overnight steel cut oats on the high setting. Overnight - with quick-cooking steel-cut oats: Cook on low for 30 minutes and then turn to warm for 6-7 hours. Overnight - with regular steel-cut oats: Cook on low for 1 hour and then turn to warm for 8-9 hours. Note that not all slow cookers are the same; some cook at a higher temperature than others. If your slow cooker has a tendency to cook quicker, it may be done even sooner than the times indicated. If it is left in the slow cooker too long it will likely become mushy and gummy. If your slow cooker cooks slower and oats/quinoa aren't tender, turn the slow cooker back on to low for 30 or so minutes in the morning. Nutrition FactsServing: 1serving | Calories: 387kcal | Carbohydrates: 67g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Sodium: 358mg | Potassium: 139mg | Fiber: 8g | Sugar: 14g | Calcium: 291mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Strawberry Poppyseed Salad by Chelsea Lords A show-stopping simple Strawberry Poppyseed Salad with fruity sweet strawberries, creamy avocado, crunchy candied almonds, and tangy feta cheese. The poppyseed dressing is the absolute best and takes only minutes to whip together. Strawberry Poppyseed Salad This is one of my all-time favorite salad recipes, featuring the perfect blend of flavors and textures – creamy, sweet, and crunchy. Inspired by Panera Bread Company®’s Strawberry Poppyseed Salad, this version includes my unique twist. The original salad from Panera combines a variety of fruits, chicken, nuts, and poppyseed dressing. In my adaptation, I retain the strawberries, nuts, and poppyseed dressing, but replace the other fruits with avocado and some feta cheese. The avocado adds an incredible creaminess that complements the crispness of the nuts and strawberries, while the feta cheese beautifully brings all the flavors together. Ingredients In Strawberry Poppyseed Salad Salad: Baby spinach or mixed greens: Serve as the fresh and leafy base. Strawberries: Provide a sweet and fruity element. Avocado: Adds creaminess and richness. Feta cheese: Offers a salty, tangy contrast to the sweet and creamy components. Almonds: Provide crunch and nuttiness. Creamy Poppyseed Dressing: Mayonnaise: Creates a creamy base. Milk and heavy cream: Add richness and help thin the dressing. Sugar: Sweetens the dressing. Apple cider vinegar: Adds tanginess and balances the sweetness. Lemon zest: Contributes a fresh, citrusy flavor. Poppyseeds: Add a slight crunch and visual appeal. QUICK TIP The dressing is likely more than you will need for the strawberry poppyseed salad. Store leftovers in the fridge for 4-5 days and use them for other salads or for a fruit/veggie dip. How To Make Strawberry Poppyseed Salad It’s as simple as 1,2,3… Candied Almonds: Cook sliced almonds and sugar in a skillet over medium heat, stirring constantly, until the sugar melts and coats the almonds. Spread them onto parchment paper to cool. Dressing: In a blender, combine mayonnaise, milk, heavy cream, sugar, apple cider vinegar, lemon zest, salt, and pepper. Blend until smooth, then stir in poppyseeds. Salad Assembly: Place baby spinach or mixed greens on a platter. Add thinly sliced strawberries, diced avocado, crumbled feta cheese, and the cooled candied almonds. Drizzle with the prepared dressing and toss everything together. Serve immediately. VARIATIONS Switch Things Up Panera’s salad includes blueberries, pineapple, and mandarin oranges, in addition to strawberries. Add these or other fruits for a similar taste. Preferred cheese options are feta, blue cheese, or goat cheese. Highly recommend the homemade poppyseed dressing recipe for its simplicity and flavor, but store-bought dressing like Brianna’s poppyseed dressing® is a suitable alternative (not sponsored). Add grilled chicken to make your strawberry poppyseed salad a full meal, using this favored Grilled Chicken Marinade recipe. Strawberry Poppyseed Salad Storage This salad doesn’t store well after assembly due to its juicy ingredients. It should be eaten shortly after making to prevent the greens from wilting, the avocado from browning, and the almonds from softening. To prepare in advance: Make the dressing ahead and store it in a fridge in a mason jar. Candied almonds can also be prepared early and stored in an airtight container in a dry place. Avoid preparing other parts of the strawberry poppyseed salad in advance. More Salad Recipes Corn Salad Italian Chopped Salad Beet and Goat Cheese Salad Honey Mustard Salad Dressing Greek Pasta Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Strawberry Poppyseed Salad 5 from 7 votes - Review this recipe A show-stopping simple Strawberry Poppyseed Salad with fruity sweet strawberries, creamy avocado, crunchy candied almonds, and tangy feta cheese. The poppyseed dressing is the absolute best and takes only minutes to whip together. SAVE TO RECIPE BOX Print Recipe Strawberry Poppyseed Salad 5 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A show-stopping simple Strawberry Poppyseed Salad with fruity sweet strawberries, creamy avocado, crunchy candied almonds, and tangy feta cheese. The poppyseed dressing is the absolute best and takes only minutes to whip together. Course Salad Cuisine American Keyword strawberry poppyseed salad Prep Time 20 minutes minutes Total Time 20 minutes minutes Servings 4 -6 as a side salad Chelsea Lords Calories 838kcal Author Chelsea Lords Cost $5.71 IngredientsStovetop Candied Almonds (Note 1)▢ 1 cup sliced or slivered almonds▢ 1/4 cup + 2 tablespoons white granulated sugarCreamy Poppyseed Dressing▢ 1/3 cup full-fat mayonnaise (I recommend Best Foods/Hellmans)▢ 2 tablespoons EACH: whole milk, heavy cream, white granulated sugar▢ 1 tablespoon apple cider vinegar▢ 1/2 teaspoon lemon zest▢ pinch of salt and pepper▢ 1/2 tablespoon poppyseedsSalad▢ 8 cups (5 oz) baby spinach or mixed greens ▢ 2 cups strawberries, stems removed and sliced▢ 1 ripe large avocado diced (or 2 small avocados)▢ 1/3 cup crumbled feta cheeseUS - Metric USMetric InstructionsCANDIED ALMONDS: Place the sliced almonds and sugar in a large skillet over medium heat. Cook and stir constantly. The sugar will begin to melt, become a sticky liquid, and then stick to the almonds. This takes about 3-4 minutes; watch carefully and stir constantly to avoid burning the nuts. As soon as the sugar starts turning liquid-y, remove the skillet from the heat and continue to stir until almonds are well coated. Spread the candied almonds onto a sheet of parchment paper and let cool. Once hardened, break apart and set aside.DRESSING: Combine all of the ingredients, except the poppyseeds, in a small blender jar and process until combined. Taste and adjust any flavors to personal preference. (If you'd like a sweeter dressing, add an additional 1-2 tablespoons white sugar.) Stir in the poppyseeds. Store in an airtight container in the fridge until ready to serve (Dressing stays good for 1 week stored this way).SALAD ASSEMBLY: Add the mixed greens to a large platter or bowl. Remove the stems of the strawberries and slice thinly. Peel the avocado, remove the pit, and then chop or thinly slice. Add the strawberries and avocado to the lettuce, followed by the feta cheese and candied almonds to personal preference; we add about 1/3 cup. (See Note 1) Drizzle on the dressing (to personal preference, you may not use all the dressing -- See Note 2) and toss the salad. Enjoy immediately.STORAGE: This salad doesn't sit well with the dressing, so only dress what will be enjoyed the same day. Store any leftover salad and dressing separately. Almonds and cheese should also be stored separately. Avocado will brown if cut in advance. Video Recipe NotesNote 1: This is more almonds than you'll need for the salad, but sugaring the almonds works best with this volume. Store leftover almonds in an airtight container in the freezer for up to 2 months or in the pantry for 2-3 weeks. Use leftover almonds as a snack, or as a topping for yogurt bowls, acai bowls, or salad. Note 2: The dressing is likely more than you will need for the salad. Store leftovers in the fridge for 4-5 days and use for other salads or for a fruit/veggie dip. Nutrition FactsServing: 6servings | Calories: 838kcal | Carbohydrates: 45g | Protein: 32g | Fat: 67g | Saturated Fat: 14g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 30g | Trans Fat: 0.05g | Cholesterol: 51mg | Sodium: 736mg | Potassium: 3547mg | Fiber: 24g | Sugar: 12g | Vitamin A: 44880IU | Vitamin C: 208mg | Calcium: 782mg | Iron: 16mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below. Almond Chicken Spinach Salad Quinoa Detox Salad
Oreo Ice Cream Cake by Chelsea Lords Thick, sweet, and delicious Oreo Ice Cream Cake with an Oreo crust, cookies and cream ice cream, hot fudge, and whipped topping. Can’t get enough Oreos? Try these Oreo Balls, Oreo Popcorn, or this insanely creamy Oreo Milkshake next! The Easiest Oreo Ice Cream Cake I’ve shared so many ice cream cakes over the years — some with Brownie Crusts, one with Samoa Cookies, and even one that’s only three ingredients. We definitely love our ice cream around these parts. My mom is known among our extended family and family friends for her ice cream desserts, so here’s another one she made often: Oreo® ice cream cake. It’s loaded with chocolate and Oreos and makes the perfect summer cool-down treat. Plus this cake requires only FIVE ingredients and knocks the Baskin Robbins Oreo Ice Cream Cake out of the park. Ingredients In This Oreo Ice Cream Cake Recipe Oreos: For the base and garnish. Butter: Mixed with crushed cookies for the crust. Cookies and cream ice cream: Choose a preferred brand; Tillamook® and TurkeyHill® recommended. Taste-testers ranked 15 different brands in this article. Hot fudge sauce: Spread over the ice cream layer; homemade option available. Cool whip: To top off the cake; use TruWhip® or homemade whipped cream as alternatives. QUICK TIP No need to separate the cookie halves and scrape off the white frosting in the middle. Crush the entire cookie and move on with the recipe! Oreo Ice Cream Cake Tips Cool butter before mixing with crushed cookies. Finely crush Oreos If there are big pieces of Oreos in the crust, it will still taste great, but the bars won’t cut out as nicely. I recommend a blender or food processor for crushing the cookies. Experiment with different Oreo and ice cream flavors. Use parchment paper in the pan for easy removal. Let bars stand 5 minutes at room temperature before cutting with a hot, sharp knife. Return leftovers to the freezer. More Ice Cream Treats: Cookie Dough Ice Cream Bars Churro Ice Cream Sandwiches Gelato Mint Ice Cream Bars Healthy Chocolate Ice Cream FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Oreo Ice Cream Cake 4.79 from 14 votes - Review this recipe Thick, sweet, and delicious Oreo Ice Cream Cake with an Oreo crust, cookies and cream ice cream, hot fudge, and whipped topping. SAVE TO RECIPE BOX Print Recipe Oreo Ice Cream Cake 4.79 from 14 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Thick, sweet, and delicious Oreo Ice Cream Cake with an Oreo crust, cookies and cream ice cream, hot fudge, and whipped topping. Course Dessert Cuisine American Keyword Oreo Ice Cream Cake Prep Time 20 minutes minutes Chilling Time 3 hours hours Total Time 3 hours hours 20 minutes minutes Servings 24 bars Chelsea Lords Calories 283kcal Author Chelsea Lords Cost $7.21 Ingredients▢ 36 regular Oreos (no need to separate creme filling from cookie)▢ 7 tablespoons unsalted butter, melted and slightly cooled▢ 1 container (12-14 ounces) hot fudge▢ 1 and 1/2 containers (48 ounces EACH) cookies and cream ice cream (so about 72 ounces total ice cream; just over 1/2 gallon)▢ 1 container (8 ounces) whipped cream (like Cool Whip) completely thawed (See Note 1)▢ Optional: 3-4 additional OreosUS - Metric USMetric InstructionsPREP: Line a 9x13-inch pan with parchment paper, leaving an overhang for easy removal, and set aside.CRUST: In a powerful blender or food processor, blend the Oreos (don't separate cookie from cream) until they are all crumbs. Make sure to re-blend any large chunks so the crust will cut nicely. Once all in crumbs, add in the melted (and slightly cooled) 7 tablespoons butter. Stir until a thick dough forms and press that mixture into the prepared pan. Use the bottom of a 1-cup measuring cup to press the crust firmly into the bottom of the pan. No need to go up the sides of the pan.ICE CREAM: Scoop the ice cream over the crust in big scoops. Use a strong silicone spatula to press down the ice cream and smooth it into an even layer. Cover the pan with foil or plastic wrap and freeze for 1-2 hours or until firm.HOT FUDGE: Add the entire jar of hot fudge on top of the ice cream and, using a spatula, spread the fudge into one even layer. This takes some patience, but it will spread into an even layer. Cover the pan and return to the freezer for 1 hour.FINISHING: Using a spatula, spread the completely thawed whipped topping over the bars into one smooth and even layer. If desired, crush up the 3-4 extra Oreos (blend or pulse in blender or food processor) and sprinkle the crumbs over the bars. Return to the freezer, covered, to firm up, 20-30 minutes or overnight.SERVING: Let bars stand for 5 minutes at room temperature before cutting and serving. Use the overhang of parchment paper to pull the bars out of the pan. Use a hot, sharp knife (run it under hot water, dry with a towel) to make cuts into the bars. STORAGE: Return any leftovers promptly to the freezer. The whipped topping doesn't thaw and re-freeze very well (it becomes icy) so try to finish the bars a few days after making them. Recipe NotesNote 1: Whipped topping: You can make homemade Cool Whip! 1 cup heavy cream 1/2 cup powdered sugar 1/2 teaspoon vanilla extract In a mixing bowl attached to a stand mixer (with a whisk attachment) add the 1 cup heavy cream, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract. Beat to combine and then increase the speed and whip until firm peaks form, about 2-4 minutes. With a spatula, spread the whipped cream over the ice cream until smooth. Nutrition FactsServing: 24servings | Calories: 283kcal | Carbohydrates: 33.1g | Protein: 3.4g | Fat: 15.4g | Cholesterol: 40mg | Sodium: 137mg | Fiber: 0.8g | Sugar: 22.9g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Brownie Cookie Bars by Chelsea Lords Delicious oatmeal and caramel Brownie Cookie Bars start with a rich, fudgy brownie base topped with chocolate chips, a creamy caramel layer, and an oatmeal cookie crumble to finish them off. These “brookie” bars (brownie + cookie) make for a rich, indulgent, and fun treat. Brownie Cookie Bars Brownies, cookies, caramel, and chocolate? Yes, this is one crazy mash-up dessert! Since brownies and carmelitas are two of my all-time favorite treats I thought it would be fun to combine the two into one fun dessert bar. And fun hardly begins to describe these bars — they’re gooey, fudgy, chewy, and chocolatey. They’re rich and caramelly — these bars are the ultimate treat! And, while considering there are four layers, it might seem like a lot of work, these bars are surprisingly easy to make. To keep things simple, we use a brownie mix for the base. The chocolate layer is simply a bag of chocolate chips and the caramel layer isn’t made from scratch either — we’re using packaged caramels. The oatmeal cookie topping is made from scratch, but I promise, it’s quick and easy! How to make four-layer Brownie Cookie Bars 1. Start by making fudge brownies We begin with a boxed mix for this recipe. Brownie mixes are delicious and convenient, especially since the goal for this dessert is quick and easy. If you want to make your brownies from scratch, use your favorite brownie recipe in place of the mix in this recipe (Just make sure it fills a 9×13-inch pan). My personal favorite mix for this recipe is Betty Crocker’s® Fudge Brownie Mix (18.3 ounces). There are different versions of that mix, so make sure to get the 18.3 ounce mix that will fit in a 9×13-inch pan. We slightly under-bake the brownies, because they’ll go back in the oven layer! 2. Chocolate chips next Right on top of the brownies, we add an entire bag (about 2 cups) of chocolate chips. Use any chocolate you like — milk, semi-sweet, dark chocolate, or even white chocolate for a unique flavor twist. We prefer milk chocolate, but it does make these bars quite sweet. If you prefer less overall sweetness, I’d stick to semi-sweet or dark chocolate. My favorite chocolate chips to add to these Brownie Cookie Bars is either Ghirardelli® or Guittard® (not sponsored). 3. Caramel layer I’ve tried a lot of different caramels in these bars and my favorite affordable caramels are Werther’s® SOFT (not original) caramels. Here’s a visual of the bag (not sponsored). These caramels have a great flavor, melt easily, and are perfect for these bars. The unwrapped caramels get mixed with heavy cream to keep the caramel layer soft and creamy. 4. Oatmeal cookie topping Last, but not least, we make an oatmeal cookie crumble topping. The crumble has fairly standard ingredients — flour, oats, butter, sugar, salt, baking soda, and vanilla extract. It’s easily prepared by stirring everything together in one bowl until it forms a crumbly topping. Cookie Brownie Bar tips Line the 9×13-inch pan with parchment paper. This not only keeps the cleanup to a minimum but ensures caramel doesn’t stick to the sides and the bars remove easily. For the oatmeal crumble topping, allow time for the butter to cool down to room temperature. If the butter is hot, it will cause the sugars to melt and become greasy. For the caramel layer, make sure to use heavy cream, not half and half or milk. Otherwise, the caramel layer won’t set up properly and will be overly gooey. More delicious desserts Vanilla Cheesecake Bars with a berry topping Carmelitas oatmeal caramel and chocolate bars Gluten Free Brownies with a fudge topping Caramel Cookie Bars with a shortbread crust M&M Cookies soft and chewy FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cookie Brownie Bars 5 from 1 vote - Review this recipe Delicious Brownie Cookie Bars with a chocolate caramel brownie base - a "brookie" (brownie + cookie) bar at its best! SAVE TO RECIPE BOX Print Recipe Cookie Brownie Bars 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Delicious Brownie Cookie Bars with a chocolate caramel brownie base - a "brookie" (brownie + cookie) bar at its best! Course Dessert, Snack, Vegetarian Cuisine American Keyword Cookie Brownie Bars Prep Time 20 minutes minutes Cook Time 35 minutes minutes Total Time 55 minutes minutes Servings 24 bars Chelsea Lords Calories 357kcal Author Chelsea Lords Cost $6.21 IngredientsBrownie, Chocolate, and Caramel Layer▢ 1 package (18.3 oz; 519g) fudge brownie mix + ingredients called for (See Note 1)▢ 1 bag (10.8 oz; (307g) unwrapped soft caramels (See Note 2)▢ 1/4 cup (60g) heavy cream▢ 1 package (2 cups) (11.5oz, 326g) milk chocolate chipsOatmeal Cookie Layer▢ 7 tablespoons (99g) unsalted butter▢ 3/4 cup (86g) white flour▢ 3/4 cup (64g) old-fashioned oats▢ 1/2 cup (115g) brown sugar packed▢ 1/2 teaspoon baking soda▢ 1/4 teaspoon fine sea salt▢ 1 teaspoon vanilla extract InstructionsPREP: Line a 9x13-inch pan with parchment paper (not foil). Lightly grease with cooking spray and set aside. Preheat the oven to 350 degrees F.BROWNIES: In a large bowl, prepare the brownies according to package instructions. Bake for 21 minutes at 350 degrees F. They won't be fully cooked through at this point; don't worry--they'll go back in the oven soon!CARAMEL LAYER: While the brownies are baking, combine the unwrapped caramels and heavy whipping cream in a medium-sized pot over medium-low heat. Gently stir until melted and smooth, about 5-8 minutes. Once smooth, remove from heat and set aside.ADD CHOCOLATE CHIPS: As soon as the brownies are out of the oven, sprinkle the chocolate chips right on top. Immediately pour and gently spread the caramel layer on top.OATMEAL COOKIE LAYER: Melt the butter and then allow to cool back to room temperature. Do not add hot butter to this mixture; it will make it all greasy! In another large bowl, combine the flour, oats, brown sugar, baking soda, and salt. Once the butter has cooled, add it into the mixture. Mix with a wooden spoon or a hand mixer until you have a thick, crumbly oatmeal mixture.BAKE BARS AGAIN: Crumble the cookie mixture evenly over the melted caramel and bake for another 13-16 minutes or until golden brown on top.ENJOY: Remove from the oven and allow bars to cool and set up for at least 1 hour before cutting into the bars. Store leftover bars in an airtight container at room temperature. Bars are best enjoyed within 2-3 days. Recipe NotesNote 1: Brownies: We usually use Betty Crocker’s® Fudge Brownies. There are different versions of this mix, so make sure to get the 21-ounce mix that will fit the 9 x 13-inch pan. Note 2: Caramels: I recommend Werther's® SOFT (not chewy) caramels for this recipe. If you can't find this size bag, grab 3 (4.51 ounce) bags and use 2 full bags and 5 caramels from the 3rd bag. Nutrition FactsServing: 24servings | Calories: 357kcal | Carbohydrates: 55g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 145mg | Potassium: 128mg | Fiber: 1g | Sugar: 35g | Vitamin A: 149IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Tex Mex Quinoa by Chelsea Lords This simple slow cooker Tex-Mex Quinoa casserole is packed with nutritious ingredients and a killer seasoning blend. This quinoa dish is fairly hands off, letting the slow cooker do all the work! After it’s done cooking, finish it off with fresh lime, herbs, and freshly grated cheese. Pair this Tex-Mex Quinoa with a light and crunchy side dish like this cucumber salad or this easy pasta salad with fresh corn. Tex-Mex Quinoa made in the Slow Cooker After sharing this Quinoa Enchilada Crockpot recipe, I’ve had so many requests for similar recipes; I’m excited to share this recipe today. My family can’t get enough of it, and I’m thrilled because it’s not only simple to assemble, it’s also loaded with nutritious ingredients. When I first got a slow cooker years ago, finding a good, filling, vegetarian slow cooker recipe was extremely rare, so I’m pleased that this recipe fits all of those categories. While meat can certainly be added or served on the side, you won’t miss the protein in this recipe. Quinoa and black beans are two great plant-based sources of protein. And alongside that, we’ve got lots of veggies and an amazing seasoning blend. The best thing to tie everything together? Cheese of course! So let’s start by talking about that very ingredient: Let’s talk cheese Pre-grated cheese has a cellulose coating that keeps it from melting nicely. While you can use it in Tex-Mex Quinoa, it will get a little greasy and won’t melt as smoothly. I recommend freshly grating the cheese. If you have a food processor with a grater attachment, it will only take a few seconds! We love pepper-Jack cheese in this recipe; it’s has a little bit of a kick with a spicy flavor and delicate mouthfeel. It also melts really well into the dish. If you aren’t a fan of pepper-Jack, I’d recommend a sharp Cheddar or Monterey Jack cheese. Monterey Jack is fairly mild, so you may want to amp up the spices a bit if using that. Slow cooker cooking temperature Unfortunately, Tex-Mex Quinoa doesn’t cook well on low temperatures; the quinoa absorbs liquid too slowly and has a tendency to become mushy. I recommend cooking this recipe on high. Not all slow cookers cook at the same rate; some cook faster or hotter than others. I’ve tested this recipe in three different slow cookers and in one it was done in 2 hours 40 minutes while the other two batches took around 3 hours to finish. At around 2 and a half hours of cooking time, check on the dish, watching for the quinoa to have popped and liquid to be absorbed. While it’s tempting to lift the lid to check on the dish or sample a bite, slow cookers work by trapping heat and steam while the food cooks for a longer period of time. So, every time the lid is removed, the heat escapes and takes a while to build back up again. QUICK TIP Why does quinoa pop? It’s a lot like another seed people enjoy: popcorn! It’s caused by tiny bits of moisture inside the seed kernel. When heated, the steam expands and causes the outer hull to explode. Popped quinoa is a snack very similar to popcorn, too–except the puffs are much smaller than regular popcorn. Tex-Mex Quinoa variations Add heat: A tablespoon or two of diced jalapeños, hot sauce, and/or fire-roasted diced green chilies all add in some heat. Cayenne pepper or red pepper flakes also add in heat but add slowly– a little goes a long way! Reduce heat: If you’re concerned about spiciness in this dish, you may want to slightly reduce the chili powder (or make sure to use a mild chili). I also recommend swapping out the pepper Jack cheese for Cheddar. Make vegetarian: Swap out the chicken broth for vegetable broth. Even without meat, this dish has a good amount of protein in it, thanks to the quinoa and black beans. Add meat: Brown some ground turkey in a skillet and stir it into the finished dish or add some shredded cooked chicken to the finished dish. Convert this recipe to a pressure cooker: I haven’t personally made this recipe in a pressure cooker, but this is a great article for converting slow cooker recipes into a pressure cooker. Tex-Mex Quinoa tips Use fire-roasted diced tomatoes for more flavor. I love Muir Glen’s® fire-roasted diced tomatoes (not sponsored). Don’t forget the toppings. They add so much flavor, texture, and freshness to this dish. Our favorite toppings for this dish are chopped avocados, fresh cilantro, fresh lime, and fresh cherry tomatoes. Other options: sour cream, additional cheese, pico de gallo, guacamole, and green onion. 2 tablespoons of chili powder may sound like a lot, but that’s the correct measurement! The heat in chili powder can certainly vary brand to brand and country to country. I use a non-spicy chili powder like McCormick® (not sponsored). Crockpot® is a specific brand of slow cooker. You can use any type of slow cooker you prefer for this Tex-Mex Quinoa. Leftovers As good as this dish is the day it’s made, it only gets better over time! One of our favorite way to repurpose leftovers is by warming through and using as a filling for a burrito. Add a few spoonfuls of the Tex-Mex Quinoa mixture into a large tortilla, add a little extra cheese (if desired), roll up tight, and place in a skillet to brown the edges (1-2 minutes, switching sides every 30 seconds at medium heat). More quinoa recipes Quinoa Chili with sweet potatoes Southwest Quinoa Salad with a cilantro-lime vinaigrette Quinoa Fried Rice with a simple stir-fry sauce Quinoa Enchilada Crockpot with ground turkey Citrus Quinoa Salad with a citrus vinaigrette FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Tex-Mex Quinoa 4.91 from 31 votes - Review this recipe This simple slow cooker Tex-Mex Quinoa casserole is packed with nutritious ingredients and a killer seasoning blend! This quinoa dish is fairly hands-off, letting the slow cooker do all the work. After it's done cooking, finish it off with fresh lime, herbs, and freshly grated cheese. SAVE TO RECIPE BOX Print Recipe Tex-Mex Quinoa 4.91 from 31 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This simple slow cooker Tex-Mex Quinoa casserole is packed with nutritious ingredients and a killer seasoning blend! This quinoa dish is fairly hands-off, letting the slow cooker do all the work. After it's done cooking, finish it off with fresh lime, herbs, and freshly grated cheese. Course Dinner, Main Course, Vegetarian Cuisine Mexican Keyword Tex Mex, tex mex quinoa Prep Time 20 minutes minutes Cook Time 2 hours hours 30 minutes minutes Total Time 2 hours hours 50 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 616kcal Author Chelsea Lords Cost $6.32 Ingredients▢ 1 and 1/2 cups (270g) white quinoa, rinsed▢ 1 large sweet bell pepper, finely diced (I use red)▢ 1 poblano chili pepper finely diced (or use a green pepper)▢ 1 can (15 oz.; 432g) black beans, drained and rinsed▢ 1 can (14.5 oz.; 411g) fire-roasted diced tomatoes, undrained▢ 1 cup (135g) frozen corn▢ 1 teaspoon minced garlic (~2 cloves)▢ 1/2 cup (65g) yellow onion, finely diced▢ 2 tablespoons ground chili powder▢ 1 and 1/2 teaspoons ground cumin▢ 1/2 teaspoon EACH: garlic powder, onion powder, paprika▢ salt and pepper▢ 3 cups (763g) chicken or vegetable broth (use vegetable broth to make this a vegetarian recipe)▢ 1/4 cup cilantro, finely diced▢ 1 tablespoon fresh lime juice▢ 1 and 1/2 cups (140g) freshly grated Pepper-jack cheese shredded▢ Optional: additional cilantro, diced avocado, diced cherry tomatoes, additional lime wedges InstructionsPREP: Spray a 6-quart slow cooker with nonstick cooking spray (or use a slow cooker liner). Add the uncooked quinoa to a fine mesh sieve and rinse under cold water for 1 minute. (This removes the natural bitter coating on quinoa.)VEGGIES: Finely dice the sweet peppers and poblano chili pepper (remove seeds from both). Add the chopped peppers, minced garlic, and diced onion to the slow cooker. SLOW COOKER: Place the rinsed quinoa, drained and rinsed black beans, undrained diced tomatoes, and corn in the slow cooker. Add in the seasonings: chili powder, cumin, garlic powder, onion powder, paprika, and salt and pepper to taste (I add 3/4 teaspoon salt and 1/4 teaspoon pepper). Stir everything together and put on the lid.COOK: Set to high and cook for 2-1/2 to 4 hours (See Note 1) or until the broth is completely absorbed and the quinoa is cooked through ("popped"). All slow cookers cook a little differently so make sure to occasionally check the dish to make sure the quinoa isn't burning or sticking all to the sides.FINISHING: Once cooked through, fluff quinoa with a fork and then gently stir in the chopped cilantro, fresh lime juice, and any additional salt/pepper as needed. Sprinkle the freshly grated cheese on top and cover with the slow cooker lid to melt for 5-10 minutes. Once melted, gently stir the cheese through the dish (it will continue to melt more and make everything extra cheesy). Serve with any desired toppings (additional cilantro, diced avocados, diced cherry tomatoes, additional lime, etc.).LEFTOVERS: We love adding this mixture into a large tortilla (with extra cheese), rolling it up tight, and placing it in a skillet to brown the edges (1-2 minutes, switching sides every 30 seconds at medium heat). So good! Recipe NotesNote 1: Cooking time: This recipe doesn’t cook well on low temperatures; the quinoa absorbs liquid too quickly and has a tendency to become mushy. I recommend cooking this recipe on high. Not all slow cookers cook at the same rate -- some cook faster or hotter than others. Note 2: Keep the lid on! While it's tempting to lift the lid to check on the dish or sample a bite, slow cookers work by trapping heat and steam while cooking food for a longer period of time. So, every time the lid is removed, the heat escapes and takes a while to build back up again. Nutrition FactsServing: 8servings | Calories: 616kcal | Carbohydrates: 74g | Protein: 32g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 53mg | Sodium: 1070mg | Potassium: 890mg | Fiber: 14g | Sugar: 4g | Vitamin A: 1944IU | Vitamin C: 25mg | Calcium: 535mg | Iron: 6mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
