Chia Oat Parfait

It’s snowing! It’s also freezing and wet, but I don’t care. The first snow of the season is always the best. Especially when it happens as early as November. November ushers in so many great things about fall. Boots, scarves, falling leaves, pumpkin, etc. It’s easy for me to get caught up in the endless amounts of pumpkin/pumpkin spice recipes, so today I decided to stray from normal fall breakfasts.

TreeThingFirst, let me admit that nothing about this recipe screams fall. In fact, I envision the perfect time to eat this is during the summer when berries are sweet and juicy. Don’t worry though, this recipe is healthy, and healthy doesn’t need a season. Chia seeds are packed with omega-3 and tons of fiber.

TopMy love affair with oatmeal will never end. I eat it on a daily basis and often in a multitude of ways. When presented with another way to eat oatmeal, I couldn’t resist. The oats in this recipe soften to a chewy texture while the chia seeds expand. I know some people would call this Chia Oat PUDDING Parfait, but I chose against that because chia seeds soaked in milk don’t taste like pudding. Sorry to disappoint, but even without the taste of pudding this parfait is delicious.


Chia Oat Parfait (Makes 1 serving)

1/3 cup old-fashioned oats

2/3 cup almond milk

1.5 tbsp. Chia seeds

Pinch of salt

Dash of vanilla extract

1/4 – 1/3 cup berries of choice (I used blackberries)

1 – 2 tsp. lemon juice

Maple syrup (to taste)

1/2 banana (sliced into thin slices)


  1. The night before. In a bowl mix together oats, chia seeds, almond milk, salt, and vanilla extract. Place in fridge for at least 6 hrs.
  2. The next morning. Take the oat mixture from the fridge and add maple syrup to taste. In a separate bowl mash together berries, lemon juice, maple syrup, and a pinch of salt.
  3. Grab a clear glass. Layer oat mixture, mashed berries, and a few banana slices. Repeat until everything is used up. Garnish with more banana slices and fresh berries if desired. Best if consumed immediately.

Adapted from Amelia Liana



Chocolate Peanut Butter Truffles (Healthy!)

I hope everyone had a happy Halloween this year. After moving to a more secluded and small neighborhood, our house almost always has more than enough candy left over. Naturally, this year we forgot the candy, and I decided to go to a movie instead. This is when I learned that bad horror movies can be made scary when you’re sitting next to somebody who screams when anything happens. Halloween was my favorite holiday when I was younger, but as I’ve gotten older I realize that it’s only fun when you get free candy.


Once you reach the age where you’re too old to trick or treat, the fun disappears. If you’re like me and don’t get any trick or treaters, buying a bag of candy and eating it all by yourself is probably a bad idea. So of course I thought of a plan:  healthier truffles. Now these truffles have a secret ingredient. Do you think you can guess it?

TopTruffles Chickpeas. Yes, I know you’re probably sick of the chickpea cookie dough recipes, but I’m not. Chickpeas are so last season, but they still make great desserts and snacks. By just whizzing these in a food processor with some peanut butter and sugar, you’ll have an (almost) buckeye filling. Then just dip them in chocolate, refrigerate, and you’re good to go. Who needs candy when you can have these?


Chocolate Peanut Butter Truffles (Healthy!) {Makes 7-9 truffles}

1 cup canned chickpeas (drained and rinsed)

1/4 cup peanut butter

1/4 cup packed brown sugar

1/4 tsp. vanilla extract

Pinch of salt

1/4-1/3 cup semi-sweet chocolate chips

1-2 tsp. canola oil (optional)


  1. Put chickpeas and a small amount of water in a microwave safe bowl. Microwave for 60-90 seconds. Drain chickpeas and let cool. Put in food processor and process until it’s grainy.
  2. Add peanut butter, brown sugar, vanilla, and salt. Continue processing until it forms a ball. Using a 2 tbsp. cookie scoop form the peanut butter mixture into balls.
  3. Fill a pot with a small amount of water. Put a metal bowl on top of the pot. Bring the water in the pot to a boil making sure that the water does not touch the bowl. Add chocolate chips and canola oil to the bowl. Whisk chocolate until melted. Take the bowl of the pot. Dip the peanut butter truffles in chocolate and roll them around until completely covered. Place them on a slipat or a piece of parchment paper.
  4. Let the chocolate dry in the freezer for 10-15 minutes. Take out. These stay well in the fridge for up to 2 weeks.

Inspired by Half Baked Harvest