Tag Archives: Peanut Butter

Oh-So-Yum Overnight Oats


I LOVE breakfast. I need a good meal in the morning to start my day off right. Want to see me cranky? Deny me breakfast. Overnight Oats is one of my favorite things to eat in the AM. The idea is by no means new. If you search for “overnight oats” online, tons of recipes will pop up. Today, I will share some of my creations.

The base of this recipe is equal parts oats, yogurt and milk mixed together. Many people (myself included), also like to add chia seeds to the base. If you have never met Mr. Chia seeds, there are many reasons to make your acquaintance. It is a wonderful source of healthy omega-3 fats, fiber and protein. Ch-ch-ch-chia! Just had to do that…Ignore the dorkiness…


Other than that, there are endless possibilities in terms of what you can put in to enhance the oat. Fruits, nuts, seeds, different types of milk, yogurts and sweeteners…I adore experimenting and trying out that first bite (It’s usually delicious. Just saying).

Ingredients (Base):

  • 1/3 cup rolled oats
  • 1/3 – 1/2 cup milk (could be soy milk, almond milk or coconut milk)
  • 1/3 cup plain yogurt/flavoued yogurt if you like
  • 1/2 tbsp chia seeds

Ingredients (Some enhancer suggestions):

  • Fresh/dried fruits: blueberries, strawberries, mangoes, bananas, peaches, cranberries
  • Nuts: walnuts, cashew, peanuts, almonds
  • Sweeteners: peanut butter, honey, maple syrup, jam, vanilla extract
  • Seeds: sesame seeds, sunflower seeds
  • Spices: cinnamon, pumpkin spice


  1. Mix the base ingredients (with any sweeteners and spices) together in a mason jar, soup mug, or any vessel with a lid.
  2. Add in your choice of toppings (fruits and nuts). There are also people who prefer to add these in the morning instead.
  3. Place in fridge overnight.
  4. Wake up and enjoy!

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Depending on the ingredients you use, I find that the overnight oats I make usually keep well in the fridge for at least 3 days. So I tend to make a couple mugs, enough for 2-3 breakfasts! Such a time saver!

Here are some ideas for you!

Energy Booster – Peanut Butter Banana

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  • 1 table spoon smooth peanut butter
  • 1 chopped banana
  • 1 tablespoon chopped walnuts (optional)
  • 1 handful blueberries (optional)

Peanut butter and banana. Such a classic. In the winter, after taking this one out of the fridge, I like to heat it up in the microwave for a minute, until the banana is mushy and the peanut butter has melted. (In this case, I wait until after heating the oat to add the walnuts. I like to maintain the crunchiness of nuts) Honestly, it taste heavenly.

Autumn Morning – Peach & Grape Jam



  • 1 half diced peach
  • 1 tablespoon grape jam
  • ½ tablespoon cinnamon

This one just came out of an experiment recently. I wanted to play with some fall flavors. I used to not like cinnamon, but for some reason, I am so into it this year! If you like, you can also try adding in some pumpkin spice. Simply mix the spices with the base and top with jam and chopped peach chunks. Enjoy with a coffee and a cozy knit sweater. So autumn…

Summer Memory – Papaya & Coconuts

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  • 1/3 cup diced papaya
  • 1 tablespoon shredded coconuts
  • 1 tablespoon honey
  • 1/3 cup coconut milk (optional)

I think not everyone likes the pungent smell of papaya…but I love it! But then again I like the smell of durians too (fun/weird fact about me). They just remind me of summer and make me feel like being somewhere tropical. This oat recipe is a perfect blast to summer vibe for me. You can replace regular milk with coconut milk to go all out for that tropical flavor. Top with the fruits and honey and you are all set. Suggestion: eat while playing you favorite summer tune. Now, can you hear the ocean? ~You and me, standing on the sunnnn~

Alternatively, if you are in a rush in the morning, you can always take this awesome breakfast to go. That’s the beauty of overnight oats. Not only is it nutritious, fun to make, pretty to look at, delicious, it is also portable! What more do you want I ask you?!

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Here’s a picture of my hand pretending to work at home. When really, I’m probably on Pinterest. But you know, I bet tons of people out there take their breakfast to work O:-)

Peanut Butter & Siracha Tofu

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My friend and I originally discovered the recipe in the Buzzfeed post, “30 Delicious Vegan Meals You Can Make Under 30 Minutes”. We tried it and in my friend Vita’s words, the taste “is to dieee for!” (Thank you Buzzfeed!) I have made some modifications to the original version, namely adding in some veggies for extra flavor and a more colorful presentation. In addition to being vegan, this dish is gluten-free. Try it out for the next Meatless Monday!


  • 14-16 oz. firm or extra firm tofu
  • 2 tablespoon canola/olive oil (I use these two oils the most often as they are arguably healthier among different types of cooking oils)
  • 3 large garlic cloves, sliced
  • 1 large ginger root, sliced
  • 1 half red bell pepper
  • 1 half green bell pepper
  • 2-3 tablespoon chopped green onions (for garnish)


Sauce Ingredients:

  • 4 tablespoon soy sauce (reduced sodium is fine)
  • 2 tablespoon smooth natural peanut butter (the ones with low sugar are best)
  • 2 tablespoon vegetable stock or water
  • 2 tablespoon Siracha Sauce (more or less to taste)

*The original version called for vinegar, but I found that I didn’t like the sour taste so much for this dish, so I left it out.

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  1. Drain the tofu and pat them dry with a paper towel.
  2. Cut the tofu into strips. You want the strips to be relatively thick so the tofu doesn’t crumble when you try to flip it.
  3. Whisk together the sauce ingredients in a bowl.
  4. Slice the garlic, ginger and green onions.
  5. Slice the red and green bell peppers into strips.
  6. Heat the wok/pan over high heat until it’s hot. 
  7. Add 1 tablespoon of oil and heat about 30 seconds more. 
  8. Add the chopped bell pepper and stir. When the pieces have softened, remove and set them aside.
  9. Heat another tablespoon of oil in the wok
  10. Add the ginger and garlic and cook until they are fragrant (about 30 seconds); then remove and discard. 
  11. Add tofu pieces, lower heat to medium high and cook until the tofu is nicely browned on both sides (about 7-8 minutes).
  12. When the tofu pieces are browned, add the sauce, turn heat to low. Cook for a minute, or just until the sauce thickens slightly and coats the tofu. 
  13. Add your bell pepper back into the wok and let it be coated in the sauce along with the tofu.
  14. Turn off the heat and remove the wok from the stove.
  15. Plate the dish, pour sauce over and garnish with green onion slices.


Having this fresh out of the wok with some rice = heaven…


*Credits to Kalyn’s Kitchen for the wonderful recipe.