My #1 Dorm Room Breakfast

Since discovering this breakfast, I don’t even miss my old staples. Yes, warm cinnamon apple stovetop oats are seriously delicious, and poached eggs on toast still makes me swoon, but as long as I have this breakfast, I can deal.


And I can’t without it. I definitely walked to pickup a container of greek yogurt at 10pm last night because I hadn’t realized I had ran out and god freaking help me if I had to eat something different.

And what is this magical meal of deliciousness, you ask?

PB&J Overnight Oats.

Perfect for those with minimal equipment (dorm life!), minimal time (college life!), or a general inability to function in the morning (dorm AND college life!). But I’m pretty sure the rest of you will love them too. 🙂


  • 1/2 cup rolled oats
  • 1/2 cup milk
  • 4-6oz of greek yogurt
  • 2 tbsp PB2

Directions (these are tough):

  • Combine…
  • And devour the next morning!


  • For whatever reason, almond milk makes my oats much thicker, so that is what I usually use – but I have tried regular cow’s before and it worked just fine.
  • This recipe is okay with plain yogurt, but I way prefer using flavoured. No it’s not super 110% healthy but that is A-OK with me. I’ve found it doesn’t matter the size of container I use – just any individual container will work!

Double Chocolate Muffin-Cupcakes + Healthy Frosting!

Do you want to know something really nice about being on vacation?

For me, it’s not the fact that I don’t have to go to school (although that is a perk). My favourite part about being away is that I actually have time to do all the important things in life!

Aka reading, baking, blogging, and running.

Who needs anything else?

For the first 2/3 of my trip, we were staying way out in the country, with not much to do. Instead of doing the work that I brought with me, I chose to do the activities mentioned above!


Amidst never-ending stacks of packaged cupcakes, cakes, etc, I was definitely craving my kind of dessert, especially after my cookies and muffins disappeared.

I know that a lot of recipes around the blog world (mine lately included) often have strange, hard to find ingredients like almond flour and chia seeds. Well, there was certainly nothing like that where I was staying, so as long as you actually have food in your kitchen, you can make these muff…cakes?

They were called muffins in the recipe I adapted, but when you add the frosting they feel more cupcake-like. Hence, muffcakes…


Someone get me a better name, STAT.

Anyway, I absolutely love how SATISFYING these are! You aren’t going to get any of that airy-fairy business here, nor that feeling after demolishing twelve that you could still handle a few more. One (or two) are perfectly enough for me thanks to the generous amount of dark chocolate.

Chocolate is always a good idea, right?

There’s a secret ingredient in the frosting as well that takes them over the edge.

Okay, I’m done rambling now. Let’s BAKE.

Double Chocolate Muffin Cupcakes with Healthy Frosting:

Adapted from Chatelaine Magazine


Ingredients (muffins):

  • 1 3/4 cups oat flour (oats in a blender)
  • 1/2 cup unsweetened cocoa
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 100g finely chopped dark chocolate
  • 3 egg whites
  • 1 mashed banana
  • 1/2 cup 2% Greek yogurt
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1 cup hot water

Directions (muffins):

  1. Preheat oven to 350 degrees F
  2. Combine oat flour, cocoa, baking soda, baking powder, and salt
  3. Whisk egg whites, yogurt, banana, honey and vanilla until well combined.
  4. Pour into a food processor and whir with hot water
  5. Let stand until thickened (they say compare it to oatmeal!)
  6. Fold in dark chocolate
  7. Divide batter into ~20 muffin tins (just fill them 3/4 way full!)
  8. Bake ~25 minutes and let cool for 15.

Ingredients (icing):

  1. 2/3 cup honey
  2. 2 tsp vanilla
  3. 2 egg whites
  4. 1/4 tsp cream of tartar
  5. 3 tbsp chopped dark chocolate (just steal it from the muffin’s chocolate!)

Directions (icing):

  1. In a saucepan, bring 2 tbsp water, honey and vanilla to a boil then remove from heat
  2. Beat egg whites and cream of tartar until soft peaks form.
  3. Pour warm syrup in, and beat until stiff peaks form.
  4. Divide amongst muffins and top with the grated chocolate!

Note: This recipe said that it made twelve servings, but we ended up with approximately sixty. I haven’t experimented with a reduced version yet, but I would reccomend either planning to bake a LOT, freezing some or halving the recipe.


Let me know if you give these a try!

All time favourite dessert: GO. 

Oatmeal Raisin Chocolate Chip Cookies

You guys, is there anything better in life than cookie dough?

I don’t think so.

I think as long as I had the occasional carrot, I would be 100% happy to live off of the stuff.

Enough of it was consumed during the creation of these cookies to confirm that fact. 😉


There’s just something about cookies. I love me my muffins and my energy bites, but sometimes you just need a cookie. 

I think I’m sort of getting the hang of this from-scratch recipe thing. 🙂

By using three different types of (healthy!) flour, these cookies have gorgeous texture, and the sweetness from the chocolate chips, raisins and honey makes you forget that refined sugar and white flour even exist.

To be perfectly honest, the only reason I used honey in these is because I feel like I always use maple syrup and wanted to switch it up. But I love the different type of sweetness it adds and will most definitely be using it in more recipes coming up!

These cookies remind me so much of my mom’s oatmeal cookies growing up. I remember eating dozens upon dozens of them after school, at snack time during soccer, and basically whenever I could get my hands on them.

Okay, I think I’ve harped on enough about how delectable these are. I will stop teasing and give you the recipe now. 🙂

Healthy Oatmeal Raisin Chocolate Chip Cookies


Dry Ingredients:

  • 1/4 cup spelt flour
  • 1/4 cup almond flour
  • 1/4 cup oats (I used scottish)
  • 1/4 tsp baking soda
  • 50g raisins
  • 30g chocolate chips

Wet Ingredients:

  • 1 egg
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil


  1. Add all three flours in a large bowl and mix until well combined
  2. Stir in baking soda
  3. In a medium bowl, beat the egg, then add honey and vanilla
  4. Microwave coconut oil for 30 seconds then add to wet ingredients
  5. Pour wet ingredients into dry and mix well
  6. Fold in raisins and chocolate chips
  7. Refrigerate dough for ~30 minutes
  8. Preheat oven to 350 degrees F
  9. Using an ice cream scoop, spoon 13 cookies on to a cookie sheet (or less if you eat enough dough to feed a small child…guilty)
  10. Bake for 15 minutes!


Don’t freak out when you look at them in the oven, impatiently waiting for them to finish baking. They will look like miniature puddles but firm up into soft circles of deliciousness, I promise you.

What is your favourite type of cookie? 

All Natural + Gluten Free Banana Bread Muffins


There once was a banana.

He was very sad.


He was too old and nobody loved him anymore.

Resigning himself to a black, mushy end, he was inconsolable.

But then, something happened! For a fleeting moment he thought he would be rescued.


And then he realized that he was in for the ultimate demise.


In muffin form. 🙂


I followed NO recipe for these babies! I literally threw ingredients (“I think these go in muffins?”) into a bowl, spooned them in a muffin tin and said a prayer.

Turns out, that prayer was unneeded! They were a huge success!

Minus the frying pan that I forgot to take out of the oven while it was preheating…but don’t worry, there was no fire. 😉

These have NO unhealthy, artificial ANYTHING. They are full of natural, wholesome ingredients, and if I may say so myself are pretty darn delicious.

I’m already planning my breakfasts around these with copious amounts of peanut butter.

This recipe is a small batch, yielding only four, but the double/triple/quadruple as you see fit.

Wholesome + Delectable Banana Bread Muffins: Makes four muffins



  • 1/2 cup oats (I used Scottish)
  • 1 egg
  • 1 medium banana, mashed
  • 2 tbsp maple syrup
  • 1/4 tsp baking powder


  • Preheat oven to 350 degrees F. (Remove all items beforehand. 😉 )
  • In a medium sized bowl, mash banana
  • Grind oats in a food processor/blender until a flour forms. Transfer to banana bowl
  • Add in all remaining ingredients (egg, maple syrup, baking powder)
  • Stir until combined
  • Pour into muffin tins and bake for twenty minutes, until a toothpick comes out clean.


I’m linking these up to the WIAW party hosted by the lovely Jenn! Go check out everyone else’s delicious eats, and let me know if you give these a try! I hope you love them as much as I do. 🙂

5 Minute Coconut Peanut Protein Bites

When I say five minutes, I literally mean five minutes.

Coconut Peanut Protein Bites

There is none of this “plus assembly” or “it takes me five minutes because I’ve done it a million and one times” monkey business going on around here.

Sundays are my only day off – I am not interested in spending the entire day in the kitchen! Who has time for that? As I said on Friday, though, I’m tired of relying on processed protein bars for all my snacks. Enter: the world of energy bites.

When I first attempted these little balls of wonder, I made Dark Chocolate Cookie Dough Bites.  They were a success! But I wanted to try something a little different.

I had just bought another bar of nut butter that sadly did not make my  heart beat even a little bit faster. I didn’t want to put it to waste, but it just didn’t deserve my apples, the true test of nut butter in my opinion.


I also wanted to switch up the texture a little bit, and add some protein!

Coconut Peanut Protein Bites were born.

By not blending the oats, you get a dense, crunchy texture that, thanks to the nut butter, melts in your mouth. These are no fuss, made with super simple ingredients that will get you on your way!

Coconut Peanut Protein Bites: Makes 8


(Note: I ended up with 7 because there was a spoon beside me. Enough said)


  • 1/2 cup steel cut oats
  • 1/4 cup Earth Balance Coconut Peanut Butter (or nut butter of your choice)
  • 1 scoop unflavoured protein powder
  • 1 tsp vanilla extract
  • 7 drops stevia (or to taste)
  • 2 tbsp milk of choice ( I used almond milk)


  • Stir chosen nut butter in a bowl until creamy.
  • Add in oats.
  • Mix the protein powder in as much as you can, then add the almond milk so that it fully incorporates.
  • Add vanilla and stevia.
  • Roll into balls and store in the fridge/freezer!

How much patience do you have for food prep? 

The Breakfast To End All Breakfasts: Avocado + PB Smoothie

This morning’s breakfast was so good, it has totally replaced all other breakfasts in my book.

Never mind the fact that it was -34 C this past weekend (-29F), I have been fully aboard the smoothie train lately and I am not getting off! Hey, it was -49C (-56F) in Saskatchewan this past Friday, so I don’t think we are doing too badly! 😉

freezing cold

Note: I don’t think Celsius to Fahrenheit conversion makes a lot of sense when you get into the low negatives. -49C is REALLY REALLY cold but not the cold you are likely imagining at -56. 

Anywhoville, SMOOTHIES! They are so quick and simple to make, not to mention de-lectable. They are always eaten with a spoon in this household. No straws in sight. If a smoothie isn’t thick enough to start with, it gets another handful of deliciousness thrown in + some time in the freezer. No liquid allowed.

This one doesn’t need any rescuing though! There are a couple of key ingredients that make it unbelievably creamy and, most importantly, spoon-able! Chia seeds (which I add to pretty much everything) along with avocado create the perfect texture, not to mention add an amazing protein/fat punch. You CANNOT taste the avocado or the spinach, I promise! It’s sweet without being overpowering, and makes me feel like I am starting the day off like a rockstar. 🙂

 Avocado Peanut Butter Smoothie



  • 1 large banana
  • 1 cup spinach
  • 1/2 avocado
  • 1 tbsp chia seeds
  • 1 tbsp peanut butter (or nut butter of choice)
  • 1 cup almond milk (+ more if necessary)


  • Put banana and avocado and almond milk into the blender. Blend.
  • Add spinach and peanut butter and keep blending!
  • Last but not least, add the chia seeds and give the blender another whirl.

The combination that is banana and peanut butter never fails to amaze me. I used to only have it on oatmeal, but now I have it on ALL THE THINGS.

Let me know if you give this a try!

What’s your favourite breakfast as of late? 

Coconut Cranberry Granola

Are you hungry?


Let’s hope so. You do NOT want to miss out on this. 🙂

I’ve been craving granola in a bad way recently. The “coconut chia” and “dark chocolate strawberry” labels have been CALLING to me. Non. Stop. But the ingredient lists never fail to make me sad. And on the rare occasion that I don’t actually break a sweat trying to figure out what exactly is in said packaged granola, the price makes my wallet too sad.

So, the solution was simple.


Just like everything else, granola is WAY better homemade. I originally wanted to use coconut butter in this, but it turns out that leaving a jar in the back of your cupboard for 7+ months does not have a very appetizing result! Go figure! I substituted LOTS of delicious coconut flakes to give this granola a nice kick of my favourite flavour. The cranberries and honey pump up the sweetness without being overpowering, and really compliment the coconut.

This granola is PACKED full of nutrients from the cranberries and whole grain oats, plus delectable healthy fats from the coconut. I hope you give this a shot! 🙂


Cranberry Coconut Granola:


  • 1 cup rolled oats
  • 1/4 cup honey
  • 1/4 cup unsweetened coconut flakes
  • 1/3 cup dried cranberries (I used sweetened because that’s what I had, but feel free to use unsweetened)


  • Preheat oven to 350 degrees F
  • Combine oats and honey, mixing until no lone oat flakes remain
  • Add in coconut and cranberries, mixing in evenly and thoroughly
  • Bake for 20 minutes, stirring every ~8 to make sure it all gets toasted
  • Let stand on the counter for ~15 minutes, or until crispy!
  • Devour.


This post is linked up with Recipe Friday over at CandyFit, one of my favourite Canadian blogs!