Peanut Butter Banana Oatmeal Breakfast Donuts

Peanut butter banana oatmeal donut

Looks good….. don-ut? Hehe. I know what you’re thinking: “Oh no, please Bailey, no more puns.” Well, I hate to break it to you guys, but there’s probably going to be at least 2 more corny puns in this post soooo if you hate my sense of humor, then just skip to the recipe now.

Oh phew, I’m glad you’re still here. Donut worry, my friends, there are only so many puns I can make in a day. But real talk here, HOW FREAKIN’ GOOD ARE DONUTS?! Or is it spelled doughnuts? Makes sense… because of the whole “dough” thing and all… but I think I’m going to stick with donuts for now because that’s less typing I have to do and maybe it’ll save me from getting carpal tunnel.

So back to donuts. We all know the sweet little highly addictive wonders that they are, but I’m going to share some sad news with you. Donuts are widely considered to be one of the worst foods you can put in your body. I’m talking gut rot, weight gain and just basically internal combustion. Ugh.

*Many tears*

Whyyyyyyyyyy donuts, WHYYYY?! Why can’t you be good AND good for you?!!!! Is that too much to ask for?

So now I’m going to share some happy news. The combination of my donut obsession and being a crazy health nut has sparked me to order my very own donut pans from Amazon (which surprisingly were waaay cheaper than I expected) and create my own secretly healthy donuts!

*And all the doughnuts just stood there in shock, with a glazed expression on their faces*

Okay that was the last one I promise. So my first attempt was coconut flour donuts, but I’m struggling to get them to rise. I will persevere, though, so keep an eye out for that recipe in the future. Then I got some new inspiration: my boyfriend is constantly needing quick grab-n-go breakfasts that are healthy and filling so why not make an oatmeal breakfast donut?! I had made oatmeal bakes before so I just made a few tweaks to one of my recipes and ta-daaaaa: delicious, beautiful breakfast donut. And a happy boyfriend. But I’m mostly pleased with the whole donut thing here because after all, it’s important to eat more HOLE foods.


So besides being a great on-the-go breakfast, these little cuties are gluten-free, dairy-free, refined sugar-free and are FULL of vitamins, nutrients, and minerals. And, because they’re made from ground up oats, you’re going to get all the health benefits that come with them too! Oats not only contain important vitamins and minerals, but also antioxidants and fiber which help to lower blood sugar levels, aid in weight loss, and help lower your risk of heart disease. Annnddddd, they also contain a surprising amount of protein, too! I can guarantee normal donuts won’t have that going for them.

So if you’re a crazy donut fanatic like me (which, let’s be honest, I know you are because you’re human and humans love donuts.. and becasue you’re reading this post about donuts) get to ordering your own donut pan and start healthifying your donuts ASAP!! Or, if you want to make this recipe still but can’t wait for your donut pan to arrive, throw it in a mini muffin tin and it’ll work just the same (you just won’t get the donut shape). Bam: easy, healthy breakfast.

Peanut Butter Banana Oatmeal Breakfast Donuts

  • Servings: 6 donuts
  • Difficulty: easy
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  1. Preheat the oven to 350 degrees F.
  2. Place all ingredients for donuts in your blender and blend until combined.
  3. Grease your doughnut pan (or muffin pan) and spoon in batter.
  4. Bake for 10 minutes or until a toothpick comes out dry.
  5. Meanwhile, make your glaze by combining the PB2 powder, Stevia powder, and water and mixing until smooth.
  6. Once your donuts have cooled, you can dip them in the glaze and then top with chopped banana, walnuts, and carob date syrup. Enjoy!

Date-Sweetened Cinnamon Coconut Protein Smoothie Bowl

Date Cinnamon Fig Smoothie Bowl 2

Growing up, my family always went on vacation in San Diego, California because it’s just over a 5 hour drive from where we lived in Scottsdale. So every summer, without fail, anytime the temperature was soaring to around 120 degrees, we’d load up the van and make the journey over to the cool relief of California.

There are two stops my family would make ritualistically during this drive, with stop 1 occurring only on the drive to California, and stop 2 occurring only on the drive home.

Stop 1: McDonald’s. My family wasn’t huge on Mcdonald’s growing up, but because we always left at the crack of dawn, my Dad would always get hangry for breakfast about an hour into the drive (exactly when there just so happened to be a 24/7 McDonald’s along our route). So we would drive through, grab a quick breakfast on the run, and hit the road and not stop again until we made it to San Diego.

Then, there was stop 2. Now as a child, I personally adored stop 1 because I was harboring so much excitement and couldn’t wait to get to California so munching on some pancakes in the backseat was a good way to distract myself and make the time go by faster (as I was a notoriously slow eater as a child). But stop 2 was a different story. During my younger years, I hated stop 2 with an undying passion. I would throw tantrum after tantrum to avoid it, but inevitably we would stop anyways. Plus it didn’t help that I was always cranky on the drive home because who wants to leave vacation ever? Not me! But anyways, stop 2 was always Dateland, Arizona. There’s a little shake shack there that serves “the best date shakes around” and my mom is a sucker for a good date shake, especially the best date shakes around. I never really liked the taste of dates when I was little, so I thought this stop was pointless. A waste of time.

But then I got a little bit older. You wouldn’t believe how good these date shakes are! I came to look forward more to the drive home from vacation more than the actual vacation (okay so maybe I’m exaggerating a little, but you get the point). If any of you out there reading this have never had a date shake, please do yourself a favor and get or make one ASAP. Your life will be changed forever. There’s just something about the perfect companionship of the sweet dates with the spicy cinnamon in a cool blend of creamy deliciousness that makes you forget any troubles you may be having and get lost in the euphoria your mouth is currently experiencing.

So now I only have date shakes once in a blue moon due to the unhealthiness and dairy level in them (but it is important to treat yourself every now and then) so I’ve tried to come up with a way to get my date shake fix without all the bad stuff. Then, it hit me. Smoothie bowl, duh???? You make these things literally every day of your life Bailey, why have you not thought of this before?! So I set off like a sprinter in the gold medal race in the Olympics to perfect a date shake smoothie bowl, and oh man I am not disappointed in the result.

Creamy coconut, spicy cinnamon, and deliciously sweet dates PLUS protein AND a serving of veg hiding in there?! You can’t be for real. Oh yes, baby, oh yes. Believe it. And not only are dates a great natural sweetener, but they’re also AMAZING for you! They are packed full of fiber, vitamins, minerals, oils, and many other nutrients that combine to make one powerful treat. Some of the benefits you’re going to get from eating these little natural wonders include: natural constipation relief, help maintaining a healthy digestive system, sexual dysfunction relief, healthy weight gain, healthy muscle development, and a healthy heart. Literally sweet little miracle bites. And dates (in my opinion) totally taste like candy. In fact, I would rather eat dates than candy. THEY TASTE SO FREAKIN’ GOOD!!!!!!

So I think I’ve made a pretty convincing argument here as to why you need this smoothie bowl in your life like right now, so what are you waiting for?! All you have to do is blend and then you’ll be experiencing one of the greatest tastes you’ll ever have. Get going!

Date-Sweetened Cinnamon Coconut Protein Smoothie Bowl

  • Servings: 1
  • Difficulty: easy
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  1. Combine the frozen banana, cauliflower, dates, cinnamon, protein powder, coconut extract, and coconut milk (I generally start with a little less and add more as needed during blending) and blend together until a smooth, thick consistency has been reached.
  2. Transfer the smoothie to a bowl and top with your toppings of choice! I topped mine with granola, fresh banana, chopped figs, chopped dates, and cinnamon. Enjoy!

Simple and Delicious Sweet Potato Toast

Sweet potato toast

I’m not gonna lie, when I first saw people were subbing in slices of sweet potato where toast would normally go, I was a bit skeptical. My tongue was confused. For one thing, sweet potatoes and toast do not taste the same. Not even close to the same. Their flavors are in entirely different solar systems. AND, the texture! Basically the only thing these two have in common are their shapes when sweet potatoes are sliced like bread. So needless to say, I was not impressed.

However, as I began to see more and more people out there hopping on the sweet potato toast train, it became less and less weird in my mind. And, being a bread-free household, I had to admit I really missed my avocado toast (or what my mom refers to as the “Brendan Special” because my boyfriend made it for her one time and now she thinks he invented it). Mom, if you’re reading this, Brendan did not invent avocado toast, sorry.

So inevitably I decided I was gonna do it. Sweet potato toast, it’s time to make you mine. I went to the store and bought the most even, toast-like sweet potatoes I could get my hands on, but I was feeling very intimidated. For some reason all the sweet potatoes at my store were the size of Terry Crews’ head, so it was going to take some serious strength to cut these babies. And my fears were confirmed when it came down to the slicing. Thankfully, I managed to get about 1 and a half decent toast-like slices, while the rest were more like really ugly, long, sweet potato fries cut at weird angles. Whatever, still edible, just not pretty. So my conclusion thus far is that skinnier sweet potatoes are probably a bit better in this instance. And also BE CAREFUL!!!!! I want no fingers amputated in the process of making sweet potato toast. (I’ve since began using a mandoline slicer which works fabulously, so if you don’t have one but are a frequent sweet potato toast eater, I highly recommend!)

Okay. Time to bake these thangs. I always cook my sweet potatoes in the oven at 400 degrees F so I set the oven to 400 and put my first batch in with an open mind and a hungry stomach. I had no idea how long to cook them for, so I just kept blindly poking them with a fork every so often until I thought the right level of done-ness had been achieved. After much more experimentation, I’d say the best level of done-ness occurs around 18-20 minutes. It’s important not to overcook them or else you’ll end up with a bit of a droopy toast which is not ideal.

*Side note: these toasts are magical if you’re into meal prepping! Make a sweet potato or two worth of toasts and stick them in a tupperware and store them in the fridge. Then, when you’re ready for a toast just grab one out and pop it in the toaster and presto testo, you’ve got yourself (almost) instant sweet potato toast for those busy mornings when you’re rushing to get out the door but still want a delicious and nutritious breakfast.

Okay now where was I? Oh yeah, my first toasts were just coming out of the oven. I had almost two decent toast-like sweet potato slices so I was going to get two different tastes here. I knew I wanted to start off with the classic avocado toast with an egg and then maybe finish things off with a dessert toast if the first toast went over well with my taste buds.

It was time. I took my first bite. And…

(as you probably can guess because here I am writing a blog post about sweet potato toast)


Man oh man had I been missing out. All this time I’d been thinking it was going to be weird when I could have been relishing in the greatness that was sweet potato toast. What a mistake!!! Well, at least now I knew. And I definitely made up for lost time. I had an entire Terry Crews sized sweet potato worth of toasts that first day and another one the day after.

And, if you know me well you know I love my toppings. Well let me tell you what, the toppings game for sweet potato toasts are endless!!! You’ve got your classic avocado and egg, or what I made for my second toast which was peanut butter, banana, and honey. You could also do a jam and fruit, a different nut butter and fruit, hummus and balsamic, cream cheese, literally I could go on forever. IT ALL TASTES GOOD.

And not only does it taste good, but you’re getting rid of a carby, grainy, potentially gluten-filled processed food and replacing it which a whole food! Yay for plant-based eating!! Your body will be screaming hallelujah. And this is one whole food with some mighty good health benefits, might I add. Sweet potatoes are one of the best sources of beta-carotene and vitamin A which help fight the aging process while also being high in vitamin C, vitamin B, and nutrients such as manganese, copper, biotin, potassium, and fiber. So you’re going to be reaping a whole herd of health benefits (like anti-inflammatory effects and blood sugar regulation, just to name a couple) from simply replacing your toast with a slice of sweet potato! Boo-to-the-yah.

So here I am, living in a completely new world thanks to the wonders of sweet potato toast, adding to the countless testimonies preaching about how amazingly wonderful and nutritious sweet potato toast is. So if you were skeptical like me, I just wanted to let you know that this is trending for a reason. It’s freakin’ bomb. So give in to the hype and just try it. For me. And then you’ll know.

Simple and Delicious Sweet Potato Toast

  • Servings: 2-4
  • Difficulty: easy
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  1. Pre-heat your oven to 400 degrees F.
  2. While the oven is heating up, slice your sweet potato into slices a little less than ½ inch thick, being very careful not to slice yourself. I use a mandoline to make my slices.
  3. Put your sweet potato toasts on a parchment paper lined baking sheet and cook for about 18-20 minutes, or until they are fork tender.
  4. Poach your eggs. I poach mine in the microwave one at a time by putting an egg in a mug half full of water and 1 tbsp white vinegar and covering it with a microwave safe plate. Then I microwave it for about a minute and a half and repeat for the rest of my eggs.
  5. For the avocado sweet potato toast, I mash ¼ of an avocado and spread it on the sweet potato slice. Then I top it with an egg, salt, pepper, and a sprinkling of hemp hearts.
  6. For the dessert toast, I spread peanut butter on the sweet potato slice and top it with banana slices and a drizzle of honey.
  7. * Remember, this is your sweet potato toast so feel free to nix the toppings I’ve suggested and go with your own! Any fruit/jam/nut butter combo tastes spectacular. Please share what your favorite sweet potato toast toppings are using #bitesbybai, tagging me on Instagram or facebook, or commenting below, I’d love to try them!



Banana Pancake Tacos

Banana Pancake Tacos 3

Anyone know what time it is?

Oh yeah, it’s…..

TACO TIME!!! Woop woop!!! Who says tacos are strictly a dinner thing? Naaaaaa, not for me. Tacos should be for every meal. Shoot, breakfast tacos, dessert tacos, the possible creations are endless. Tacos are glorious, versatile works of art that should be utilized more often than they are. So that’s why I’m going to take this time to preach to you about breakfast tacos.

Are you a toppings person? For meeeeee, I live and die for toppings. All the toppings. But I always struggle getting all my toppings with my pancake in one bite. That is, until I started making pancakes tacos! What could be better than stuffing a pancake with your favorite toppings and then picking it up and getting all that amazing delicious goodness in one bite?! I’ll letcha know right now, the answer is nothing.

Anddddd, let me give you a situation. Say you have a stack of pancakes sitting in front of you. You only have one pancake to put toppings on. What this means is you’re stuck having your pancakes with whatever you choose to top that stack with. But this is not the case with pancake tacos! No, no my friends. Each pancake taco can have whatever toppings you darn well please! So each pancake is a new adventure for your taste buds. I personally like to go for one berry-filled taco with some coconut cream and then mix in one with maybe some peanut butter, banana, and carob chip action, and then another with some dairy free cream cheese and fruit or just another nut butter one! Really the combinations are endless.

Now normally once you’ve stuck with me to this point in my rambling, I would begin to go into the health benefits of something in the recipe. But I’m feeling feisty today so I’m going to switch things up. Instead of going into the health value of something IN this recipe, I’m going to talk about this recipe as a whole. There’s nothing extra special about this pancake recipe except that I made it. From scratch. (And it’s pretty great that it’s dairy-free, gluten-free, and refined sugar-free, but that’s besides the point for now).

I don’t like buying pancake batters from the store because you never know what potentially unhealthy extra ingredients companies are sneaking in to make it taste better. Like, what’s that extra thing at the end of the ingredient list that’s 100 letters long and sounds like some chemical from Mars? I don’t want to be putting whatever xylitonamipherololipherin is into my body. That just doesn’t sound good. And sure, there are definitely some mixes that are completely good for you and don’t have crazy added ingredients in them, but it’s just more preferable for me to make my own and know every single ingredient that I’m putting into my body. Hey, you only get one body, you might as well treat it right! It’ll treat you well in return, I promise.

So that’s my spiel about the magnificent creation that is a pancake taco, I hope you enjoyed it. Now, did I mention it’s taco time?! What’re you still doing here!!

Banana Pancake Tacos

  • Servings: About 6 pancakes
  • Difficulty: easy
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  • 4 free range eggs
  • 2 ½ small bananas
  • 1 ½ cups Bob’s Red Mill gluten-free rolled oats
  • 1 tsp baking powder
  • ½ tsp vanilla extract
  • ½ tsp cinnamon
  • Coconut oil to grease the griddle
  • Toppings

  • Pic’s Peanut butter
  • Homemade chocolate coco-nut butter (roasted mixed nuts, cocoa powder, coconut oil, cinnamon)
  • Fresh fruit (I used bananas, raspberries, blueberries, strawberries, and blackberries)
  • Carob chips
  • Unsweetened shredded coconut
  • Vegan coconut whip (coconut cream, maple syrup, vanilla extract whipped together)


  1. Combine all ingredients for the pancakes (except coconut oil) in a high-powered blender and blend until smooth.
  2. Turn your griddle (or pan) to medium heat and grease with coconut oil. Once it’s hot, pour your pancake batter on and cook until bubbles appear on the surface. Flip pancakes and cook for another 1 to 2 minutes on the other side.
  3. Remove the pancakes once they are fully cooked and allow to cool slightly. Arrange on a plate and add your toppings. Fold up and eat like a taco.

Peanut Butter Berry Snack Cups

PB oat fruit snack cups

I’m not sure about you guys, but I’m obsessed with small things. Maybe it’s because I’m a small human, or maybe it’s just because tiny things are like 100 million times cuter than normal sized things. I’m gonna go with the latter.  Don’t believe me? Okay close your eyes right now and think about all your favorite things. For me, I’m picturing dogs, my  coconut bowls spoon, and succulents. Okay now picture your favorite things, but tiny.

Dogs are freakin’ cute, but tiny dogs?!?!?!?!!!

*can’t type due to high pitched shrieking and little pinching motions being made with my hands*

The cutest. Ever.

And tiny spoons? I’m not sure if this is a me thing, but I adore tiny utensils. Not just to look at, but also functionally. I feel like using smaller utensils make me eat slower and allows me to digest my food properly. So yeah, sometimes I eat with baby spoons, maybe I’m weird.

AND yeah succulents are hip and trendy but like have you ever seen a teeny little beeb succulent that’s just budding off it’s succulent mama? ADORABLE OVERLOAD.

So moral of my story here, pretty much everything is cuter when it’s tiny, in my opinion. So what could be cuter than these little mini muffin oat snack cups?! I mean look at them. I just want to pinch them they’re so cute. But then I remember how good they taste and the hunger overtakes the love for cuteness and I eat them.

Seriously, besides how cute they are, what could be a better combo than the smooth, richness of peanut butter combined with sweet, juicy berries. Brb, my taste buds are crying tears of joy. And peanut butter is sneaky good for you! With the combination of fiber and protein, it actually helps you feel fuller longer and therefore not overeat throughout the day! Not to mention the benefits protein and fiber have for your digestive and muscular health on their own. Peanut butter also has vitamin E, vitamin B6, magnesium, and potassium which can help to lower your risk of heart disease and diabetes. So yeah, peanut butter is more than just a pretty face.

So whether you’re looking for a cute little sure-to-please snack for your valentine, or you’re just hungry and want to make your taste buds happy, these little cuties are for you! Now stop reading this and 15 minutes from now you’ll be biting into pure happiness. Enjoy, my loves.

Peanut Butter Berry Snack Cups

  • Servings: 9 cups
  • Difficulty: easy
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  • ¼ cup + a little extra peanut butter
  • ½ cup rolled oats
  • 2 Tbsp maple syrup
  • 1 Tbsp Silk Unsweetened Cashew Milk
  • 1 Tbsp oat flour
  • 1 cup of your favorite berries of choice (I used blueberries, strawberries, and raspberries)


  1. Preheat your oven to 350 degrees F.
  2. In a bowl, mix ¼ cup peanut butter, rolled oats, maple syrup, cashew milk, and oat flour.
  3. Grease a mini muffin tin and scoop about 1 tablespoon of your mixture into each muffin cup. Use your fingers to press it into the cup so it’s pressed against all the edges of the cup with a well in the center.
  4. Bake for 10 minutes and then remove from the oven and allow to cool.
  5. Use a knife to loosen the edges of each peanut butter cup from the pan and then remove them completely.
  6. Put a little drop of peanut butter in the bottom of each well and then fill with berries. Enjoy!

Pineapple Acai Smoothie Bowl

Acai bowl in a pineapple 1

Ahhhhh acai. What a berry.




I remember my first encounter with the little devils. I was shopping at Costco with my mom when I was in high school, probably about 7 years ago, when we came across the bags of Brookside dark chocolate covered acai blueberry bites. Ya know what I’m talking about? If not, I’ll link ’em in here cuz oh baby are they delicious! But anyways, after butchering the pronunciation of the stuff, we decided to grab a bag and test it out.


(yes, that was written in Borat’s voice)

Okay, whatever this ah-kay stuff was had to be straight up magic. Oh, and after several months of pronouncing it wrong, we were finally educated on the correct pronunciation: ah-sigh-ee. But what the heck even is acai? I had never in my life seen or heard of it before these little chocolate balls of magnificence. So I put my Googling detective skills to work.

The acai berry is a small, grape-looking berry that comes from palm trees native to the rain forests in South America. Okay, now at least I have a picture in my head. So what’s this little guy good for?


Okay not everything. But it is a superfood! It’s literally loaded with antioxidants and also contains electrolytes, minerals, amino acids, vitamins, fiber, and small amounts of essential fatty acids. So what do all those healthy sounding words mean for your body? All that means that these tiny berry beauties will help reduce inflammation, keep you healthy, contain MAJOR anti-aging benefits, help control your appetite, increase energy, help prevent heart disease, andddd improve your metabolism. So maybe they are good for pretty much everything!

Now that I knew the power of the acai berry, I knew I needed more than just the chocolate covered bites. So lucky for me, I stumbled into this cute, trendy new (at the time) place in Old Town Scottsdale called the Original Chop Shop. I had been wanting to try it for a while, and as soon as I walked in I knew I was in for a treat because the first thing I saw when I looked up at the menu? BAM. Acai bowl. I didn’t need to see anything else because I knew I was 100% ordering that. And then it came.

Life. Changed. Forever.

Several weeks and about 15 acai bowls later and I had become a full blown acai addict. But I was getting tired of the same bowl every time (since I didn’t know anywhere else I could get this allusive acai bowl), so again, I turned to Google. And this is when I discovered Sambazon! Sambazon is a company that just so happens to make frozen packets of acai. My life was now complete. I found it at my local Whole Foods Market (when I was living in the United States, now I get it from Planet Organic in Canada, but most organic markets should carry something similar) and began experimenting immediately.

Now I am about 7 years older, 7 years wiser, and 7 years better at making my very own acai bowl creations. I expect nothing but improvements in the future for my bowls, but for now I will share with you my all-time-fave acai bowl recipe. So use it well, my friends, as you embark on your own journey with acai bowls.

*mic drop*

Pineapple Acai Smoothie Bowl

  • Servings: 2
  • Difficulty: easy
  • Print



  1. Cut your pineapple in half lengthwise and remove the fruit from inside so both halves now resemble a bowl.
  2. To a high-powered blender, add: about ¼ to ½ cup fresh pineapple, Acai, your frozen fruit and veggies, peanut butter, and cashew milk. Blend until smooth and thick.
  3. Place your smoothie evenly in each pineapple bowl and top with honey, coconut, and fresh fruit. Enjoy!

Pumpkin Spice Buckwheat Waffles

Pumpkin Spice Buckwheat Waffle

Ahhh, breakfast. My absolute favorite meal of the day. If given the choice to eat breakfast for every meal for the rest of my life, I’d do it. 100%. But Bailey, don’t you do intermittent fasting and skip breakfast? Well, kind of. Let me explain.

So when I first got into intermittent fasting (which i go into detail about in my post here), I was torn up about the thought of skipping breakfast. Like, I would literally get so excited about eating breakfast the following day that I wouldn’t be able to sleep at night. So skipping it and not eating until noon seemed highly impossible. BUT, then I thought, “why not just pig out on breakfast food at noon?” Yeah, that could work. Honestly, breakfast means literally break – fast, as in breaking your fast, which I would still be doing, just a little later in the day. Perfect!

Now that I’ve been intermittent fasting for almost half a year, I’ve grown to love having all that time before I eat my breakfast. It’s really made me a lot more creative in my meals because I have tons of time to prepare my breakfast, as opposed to waking up ravenous and making something as quickly as possible before I metaphorically starved to death.

It also turns out my undying love for breakfast means I have an undying love for all breakfast food, AKA pancakes and waffles.

*insert me daydreaming about the fluffy clouds of pillow-y goodness covered with ALL THE TOPPINGS about to float into my mouth*

Mmmmmmmmmmm so tasty. But since cutting out white flours, dairy, and refined sugars, I’ve had to do some experimenting to get back to my dessert-for-breakfast ways. One thing I’ve had tons of success with is buckwheat flour! Some knowledge for ya: buck WHEAT, turns out it’s not actually wheat! Yeah, it’s a seed. Come on naming people, why you gotta try to trick us like that? Alsooooo, it’s SUPER healthy. Packed with amino acids, vitamins, and minerals, while being low in calories and fat, talk about a superfood! It’s also high in protein and fiber, anddddd due to it’s unique amino acid composition it helps lower cholesterol, is anti-hypertensive, and aids in digestion by helping to relieve constipation.

And for all you plant-based and/or gluten-free health nuts out there, this is the flour for you. Because, you guessed it, buckwheat is gluten free!!! Weeeeeeeeeee for gluten freeeeee!

This is actually one of the first recipes I ever tried with buckwheat flour and it was so difficult to actually branch out and try more after this one was SO FREAKIN’ GOOD. But, I have made more that I’ll share in the future, although for now give this one a try and you’ll fall in love just like I did.

Pumpkin Spice Buckwheat Waffles

  • Servings: 3-4
  • Difficulty: easy
  • Print



  1. Combine oat flour, buckwheat flour, coconut sugar, cinnamon, ground nutmeg, ground ginger, baking powder, and sea salt in a blender. Pulse several times to combine.
  2. Add the pumpkin puree, cashew milk, banana, and egg. Blend until just mixed.
  3. Turn your waffle iron on and lightly grease with coconut oil.
  4. Pour your batter in and cook according to your waffle iron’s directions. Mine is quite old and finicky, but I generally cook them for around 2-3 minutes.
  5. Remove from the waffle iron and top with maple syrup, Barney’s almond butter, Daiya dairy free cream cheese, and chopped walnuts.

Mocha Peanut Butter Pudding Smoothie Bowl

Peanut Butter Mocha Pudding Smoothie Bowl 2

For those of you who know me or who follow me on Instagram, you’re most definitely very aware of how much I’m obsessed with smoothie bowls. Like, to say it’s an addiction would be an understatement. I LIVE for smoothie bowls. So when I moved up to the Great White North, a serious wave of depression hit when I learned that smoothie bowls weren’t really a thing here. Many, many tears. Turns out a nice, cold, refreshing smoothie in a bowl isn’t really a best-seller when it’s minus a thousand degrees outside. Ugh.

Oh well. That’s what blenders are for! So being the thrifty, poor just-out-of-college girl that I am, I went out to my local Value Village and got the best looking blender that $10 could buy. Too bad I like my smoothie bowls to be the thickest of all time. My first blender broke pretty soon after I bought it, but not before getting a lovely splatter of blueberry smoothie all over my ceiling! (Which was my fault for sticking metal silverware in to try to “help the process”). Whatever. I’ll just buy a new one. So I did, and another couple months would go by, I’d break it again, and a vicious cycle began to occur.

I began to think that all blenders were out to get me. Which, in hindsight, I could’ve definitely been a little nicer to those blenders. If you’re like me and blenders also hate you, I have some advice: add more liquid. Smoothie bowls are equally as delicious when they’re a little runny! Just pop them in the freezer for a little bit before eating and it’ll be just as thicka-than-a-bowl-of-oatmeal. Moral of the story is don’t be as stubborn as me and break three blenders trying to get the thickest possible smoothie bowl. It’s not worth it.

But anyways, Christmas rolled around and my boyfriend obviously knows me too well, because to my shock there was a good ole Vitamix waiting for me under the tree this year. I honestly thought I was going to pass out from excitement! So guess what the first thing I made was?


Just kidding. A smoothie bowl, duh. Oh baby, it was incredible.

SO. Since then, I’ve been making up for lost time and throwing everything possible in to experiment with new smoothie bowl recipes. Thus became this recipe. And just as a disclaimer, smoothie bowl recipes are more so just guidelines. Add however much of whatever you want to throw in here! I find the amounts and ingredients I used below make a smoothie bowl that I find absolutely delicious, but maybe you like things more chocolate-y than I do. So add some more cocoa! Easy as that. Do your own experimenting! I’d love to hear what all of you think is the best smoothie bowl combo because there’s nothing I love more than trying new smoothie bowls.

I eat a lot of smoothie bowls for dessert because they’re a good healthier way of curbing my sweet tooth, but this bowl is the PERFECT hello-good-morning-it’s-going-to-be-one-amazing-day breakfast! With that bit of coffee and cocoa to give you a little caffeine buzz, mixed with all that yummy fruit and chia seed pudding, you won’t be able to have a bad day after starting it off so good.

But Bailey, chocolate? For breakfast?!?! Mother would not approve! Acccctuallyyyyyy, this recipe uses cocoa powder, which isn’t technically the same exact thing as chocolate. Cocoa powder is really just finely ground cocoa beans, which means it’s much lower in fat and sugar than actual chocolate. And not to mention all the health benefits that come with cocoa. I’ll try to list a few but there are just so many it’s overwhelming!

  • Cocoa is rich in the minerals iron, magnesium, calcium, phosphorus, copper, and manganese, and is also a good source of selenium, potassium, and zinc. All these are necessary for maintaining a healthy body.
  • It’s anti-inflammatory, anti-carcinogenic, and has tons of antioxidants. In fact, it has a higher amount of antioxidants than green tea, black tea, and red wine! Some of the antioxidants help to stimulate the production of nitric oxide, which improves the elasticity of blood vessels and helps to lower high blood pressure. I’m all down for a healthy heart, how about you?
  • Cocoa contains high levels of flavanols. These guys are awesome. They help to enhance blood flow to the brain to improve cognitive function and brain health!
  • AND, as if you weren’t already in a good mood from how delicious your smoothie bowl tasted, cocoa also contains something called phenylethylamine which enhances your mood with anti-depressant-like effects, enhancing feelings of contentment and promoting an aphrodisiac effect.

So if you weren’t already on board with the whole “chocolate for breakfast” thing, I’m guessing you’ve probably changed your mind by now. So go grab your blender (and be nice to it) and TREAT YOSELF to a beautiful breakfast bowl! You deserve it.

Mocha Peanut Butter Pudding Smoothie Bowl

  • Servings: 1
  • Difficulty: easy
  • Print



  1. The night before, or at least 3 hours before making your smoothie bowl, make your chia seed pudding by combining all the above chia seed pudding ingredients in a jar, shaking to combine thoroughly, and placing it in the fridge to set for at least 3 hours.
  2. Once your pudding has thickened, place all the smoothie bowl ingredients in a high-powered blender (I always use my Vitamix because it makes the best smoothie bowl texture). Blend until you have a smooth, thick consistency.
  3. Spoon some chia seed pudding into your bowl and then place your smoothie on top. Top with whatever you have around! I love topping this bowl with bananas, strawberries, chia seeds, coconut flakes, peanut butter, and dark chocolate chips. Enjoy!

Easy Overnight Steel Cut Oats

steel cut oats w bloobs and persimmons 2

Do you love steel cut oats but hate waiting 45 minutes for them to cook while you’re starving for some breakfast? Me too! Ain’t nobody got time for that!

With a student athlete in the house who needs a constant flow of calories entering his mouth, it’s hard to keep him full. For a while we made overnight rolled oats in the fridge, but now that it’s so cold out it’s just not as appetizing to wake up to cold oats. But nowwwww, we have discovered the miracle that is rice cooker steel cut oats. Instead of waking up at the crack of dawn to prepare a giant meal that may or may not sustain him until lunch time, now we just throw some steel cut oats in our rice cooker the night before, go to sleep, and BAM! Instant warm and delicious oats for breakfast. That extra bit of sleep plus the sweet smell of cinnamon wafting through the house in the morning makes getting up like a million times easier.

These cute little oats are PERFECT for people who need a significant source of slow burning energy to last them all day. Steel cut oats are less processed than rolled oats, which makes them harder to digest and a better source of energy. They’re also a great source of protein, fiber, B vitamins, and iron which all help to keep the body going all day, not to mention the added benefit of helping to maintain steady blood sugar levels.

Not only is this recipe to-die-for delicious, but it’s also so versatile! Not feeling blueberries today? Top it with bananas. Feeling like you need to curb your sweet tooth? Throw in some dates! In a hurry? Oats + toppings + mason jar. And don’t forget a spoon!

Since I have now shared our life-changing breakfast secret with you, I can only hope that you enjoy your overnight steel cut oats as much as we do. Now dig in!


Overnight Steel Cut Oats

  • Servings: 3-4
  • Difficulty: easy
  • Print


  • 1 cup steel cut oats
  • 4 cups water
  • 1 tsp cinnamon plus additional for sprinkling on top
  • 1 Tbsp Silk Unsweetened Original Cashew Milk
  • Handful of blueberries
  • 1 Persimmons, sliced
  • ½ Tbsp of peanut butter


  1. For our rice cooker (we have a Hamilton Beach Rice cooker with the hot cereal setting), we put the steel cut oats, water, and 1 tsp of cinnamon in and set it on delay for however many hours minus 1 until we will be waking up. The cook time is 45 minutes. So, for example, if we go to bed at 10 and will be waking up at 7, I will set the delay for 8 hours and then it will cook for 45 minutes and be ready when we wake up at 7.
  2. Once the oats are ready, stir in the cashew milk to give them a creamier texture. Serve in a bowl topped with some blueberries, persimmons, peanut butter, and a sprinkle of cinnamon.

Chia Seed Pudding Pitaya Smoothie Bowl

Pitaya Chia Pudding Smoothie Bowl 3

I can’t explain why, but there’s just something about pouring a tremendously thick smoothie into a bowl and eating it with a spoon that makes it taste like at least 1,000 times better than a normal smoothie. Just me? Well if you disagree then I dare you to give this smoothie bowl a shot and then report back to me because you will DEFINITELY change your mind after a taste of this dreamy bowl of deliciousness.

For those of you who are reading this thinking, “what the heck is this ‘pitaya’ she speaks of?” let me clue you in. Pitaya, sometimes called dragonfruit, is a mysterious, exotic-looking superfood that is basically like eating a vibrant-colored cure for everything. Okay maybe not everything, but pretty darn close. Let’s list what the pitaya is high in: vitamin C, B group vitamins, fiber, and more! It also has the ability to stimulate antioxidant activity in the body and contains antifungal and antibacterial qualities. All of this means you’re going to get a boosted immune system, increased white blood cells, and improvements in your digestive system, skin health, and metabolism. Okay pitaya, I see you.

Chia seeds and flax seeds may be small, but they pack a powerful punch when it comes to fiber and omega-3 fatty acids. Fiber is crucial in maintaining a healthy digestive system, and omega-3 fatty acids are a healthy fat which help to maintain heart health. Many people don’t get enough of this, so maybe next time you’re having a bite of your trendy avocado toast or a yogurt parfait, sprinkle some of these little guys on there for an added benefit.

Wow look at all that health. Have I convinced you to give this a try yet? Yeah?! Oh good, now go do your body and taste buds a favor and make this like right now.

Pitaya Chia Pudding Smoothie Bowl 1

Chia Seed Pudding Pitaya Smoothie Bowl

  • Servings: 1
  • Difficulty: easy
  • Print


    Chia/Flax Seed Pudding:
  • 3 Tbsp of chia seeds, flax seeds, or a mix of both
  • 1 cup Silk Unsweetened Coconut Milk
  • ½ tsp cinnamon
  • ¼ tsp vanilla extract
  • Smoothie Bowl:
  • 1 frozen banana
  • ½ cup frozen strawberries (or your berry of choosing)
  • ½ Tbsp freeze dried pitaya powder (I use Hybrid Herbs)
  • ½ + ½ Tbsp peanut butter, divided
  • ¼ – ½ cup Silk Coconut milk (for thicker bowls use less milk and for thinner use more)
  • ¼ cup granola of your choosing
  • A sprinkle of extra chia/flax seeds for toppings
  • ½ Tbsp unsweetened shredded coconut (optional)
  • Fresh chopped fruit (right now I opt for raspberries, blueberries, and persimmons!)


  1. Either the night before or at least 3 hours prior to making your smoothie bowl, make your pudding by placing all the pudding ingredients in a jar, mixing to combine, and placing it in the refrigerator to thicken.
  2. Once your pudding has thickened enough, make your smoothie bowl. In a high-powered blender, combine your frozen fruit, pitaya powder, ½ Tbsp peanut butter, and Silk Coconut Milk (starting with ¼ cup and adding more as needed). Blend until smooth.
  3. Pour your smoothie into a bowl and do your best to push it over to one side while adding some of your pudding to the other side. Top with some fresh fruit, granola, extra chia/flax seeds, shredded coconut, and/or the other ½ Tbsp of peanut butter. Enjoy!