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Vegan Peanut Butter Shake

by 4 Comments

Vegan Peanut Butter Shake!

Vegan Peanut Butter Shake

This Peanut Butter Vanilla Shake is so thick and delicious. It really tastes like a milkshake! The vanilla and peanut butter make a great flavour combination. This shake is a much healthier version of a classic milkshake. The base is actually made with cauliflower! Once everything is blended smoothly and combined, you would never know you were drinking vegetables.

I added hemp hearts and peanut butter for some healthy fats and protein to keep you full and satisfied. You could also add flax seeds, sesame seeds, or sunflower seeds for this purpose. The sweetness comes from frozen banana and natural dates. Feel free to adjust the sweetness to your liking by adding more banana or extra dates. I find that 1 date is sweet enough for my liking.

If you’re a fan of chocolate peanut butter, you could also add about 1 tablespoon of cocoa or cacao powder for a chocolatey shake. You could also add vanilla or chocolate protein powder for a higher protein snack. For those in Canada, my recommended brand is Botanica Perfect Protein for their super clean ingredients without any added sugar.

For more healthy snack recipes, try my Chocolate Oat Bars, Peanut Butter Rice Krispie Cups, or Cinnamon Roll Muffins.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Vegan Peanut Butter Shake

Vegan Peanut Butter Shake

Laura Brining
A thick and creamy peanut butter vanilla milkshake
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 1

Ingredients
  

  • 1/2 banana frozen
  • 1 cup steamed and then frozen cauliflower florets
  • 1 tablespoon hemp hearts
  • 3 tablespoons peanut butter
  • 1-2 dates pitted
  • 1 teaspoon vanilla
  • 3/4 cup water or almond milk

Instructions
 

  • Add all ingredients to your blender. Blend on high until fully combined and smooth. You want to make sure everything is completely smooth.
  • Slowly add 1-4 tablespoons of extra water or almond milk to adjust the thickness to your desired consistency, if needed.
  • Enjoy immediately.

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Vegan Peanut Butter Shake

Chocolate Brownie Overnight Oats

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Chocolate Brownie Overnight Oats!

Chocolate Brownie Overnight Oats

Chocolate Brownie Overnight Oats Vegan

These Chocolate Brownie Overnight Oats are so creamy and luxurious. They taste rich and chocolatey, while made with all wholesome ingredients. These overnight oats are vegan, refined sugar-free, and gluten-free. I made a creamy base made with nuts and seeds for added protein and fat. The combination of fiber, carbohydrates, protein, and healthy fats makes these oats filling and satisfying.

These oats are great on their own, but I also love to enjoy them with fresh strawberries, shredded coconut, or other fresh berries.

For more breakfast and snack ideas, try my Cinnamon Roll Muffins, Healthy Overnight Chia Oats, or Healthy Toasted Granola.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Chocolate Brownie Overnight Oats

Laura Brining
Thick and creamy chocolate overnight oats
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 1

Ingredients
  

  • 1 Medjool date pitted
  • 1 tablespoon raw cashews
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon hemp hearts
  • 1 tablespoon cocoa or cacao powder
  • 3/4 cup water
  • 1/2 teaspoon vanilla
  • 1/2 cup oats
  • 1 tablespoon chia seeds
  • 1/2 cup full fat coconut milk from a can of coconut milk

Instructions
 

  • Add the date, cashews, pumpkin seeds, hemp hearts, cocoa powder, water, and vanilla to a small blender. Blend on high until all the ingredients are a smooth liquid. Pour the chocolate liquid into a glass jar or container. Add the oats, chia seeds, and coconut milk. Stir until fully combined.
  • Set the mixture aside and stir again about 5 minutes later to prevent the chia seeds from clumping.
  • Place the oat mixture in the fridge overnight or for at least 6 hours to thicken.
  • Right before eating the oats, you can add additional water depending on how thick you like your oats. Add 1-4 tablespoons of water until you reach your desired consistency, if needed.

 

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Vegan Lemon Blueberry Muffins

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Vegan Lemon Blueberry Muffins!

 

These Vegan Lemon Blueberry Muffins are so soft and moist. The lemon and blueberry combination is perfect for spring! The bright lemon enhances the flavour of these muffins and really brings out the sweetness from the blueberries.

I love having these muffins for a morning snack. I find them super filing with the combination of complex carbohydrates and fibre from the oats, as well as some healthy fats from the coconut cream and coconut milk. They’re also a healthier version of most muffins! They’re vegan, gluten-free, and refined sugar-free, as well as nut free for school lunches!

I have also tried using 1 3/4 cups of oat flour and 1 cup of almond flour. The result is almost the same but I find the muffins crumble a little easier. The almonds add slightly more fat and protein making the muffins more filling. Follow me on Instagram @livesimplyhealthy and let me know if you make these!

Happy Spring!!

For more snack recipes, try my Chocolate Protein Muffins, Chewy Chocolate Oat Cookies, or Sweet and Salty Peanut Bars!

Vegan Lemon Blueberry Muffins

Laura Brining
Moist and soft Lemon Blueberry Muffins!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12

Ingredients
  

  • 2 3/4 cups oat flour 2 3/4 oats blended into a fine flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 1/2 cup coconut cream the thick white part from a chilled can of coconut milk
  • 1/2 cup coconut milk from the remaining canned coconut milk
  • 1/4 fresh lemon juice
  • 3 teaspoons lemon zest
  • 1 cup fresh or frozen blueberries

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit and line a 12-cup muffin pan with silicone baking cups or parchment paper cups.
  • In a large bowl, mix the oat flour, baking powder, baking soda, and salt until combined.
  • Add the maple syrup, apple cider vinegar, coconut cream, coconut milk, lemon juice, and lemon zest. Stir until fully combined.
  • Fold in the blueberries.
  • Scoop evenly into the prepared muffin pan. Makes 11 larger muffins or 12 slightly smaller muffins.
  • Bake in the preheated oven for 35-37 minutes, until slightly golden and a toothpick inserted in the centre comes out clean.
  • Store in the fridge for up to a week or the freezer for up to a month.

Vegan Lemon Blueberry Muffins

Vegan Lemon Cranberry Muffins

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Vegan Lemon Cranberry Muffins!

Vegan Lemon Cranberry Muffins

Vegan Lemon Cranberry Muffins

These Vegan Lemon Cranberry Muffins are bursting with flavour! The fresh lemon juice and zest add a delicious and natural lemon flavour, while the cranberries add a burst of tart sweetness. This classic flavour combination is perfect to enjoy over the holidays.

These muffins are a healthier alternative to classic lemon cranberry muffins. A few simple ingredient swaps make these muffins vegan, gluten-free, and refined sugar-free. They are lightly sweetened with maple syrup and are made with oat flour instead of regular flour. These muffins are a perfect morning snack or part of a healthy breakfast.

For more vegan & gluten-free muffin recipes, try my Apple Cinnamon Oat Muffins or my Chocolate Protein Muffins!

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Vegan Lemon Cranberry Muffins

Laura Brining
Moist Lemon Cranberry Muffins!
3.50 from 2 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10

Ingredients
  

  • 3 flax eggs, 3 tablespoons ground flax meal + 9 tablespoons water
  • 2½ cups oat flour, 2½ cups oats blended into a fine flour
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup maple syrup or honey
  • 4 tablespoons lemon juice
  • 1/2 cup coconut milk, from a 400 ml can of coconut milk
  • 2 teaspoons lemon zest
  • ½ cup olive oil
  • 3/4 cup frozen cranberries

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit and line two muffin trays with silicone or paper liners.
  • Prepare your flax eggs by mixing the flax meal with the water in a small bowl and set aside to thicken.
  • In a large bowl, add your oat flour, coconut flour, baking soda, and baking powder. Stir until combined. Add the prepared flax eggs, maple syrup, lemon juice, coconut milk, lemon zest, and olive oil. Stir until well combined and smooth.
  • Gently stir in the cranberries. Scoop the mixture evenly into 14 muffin liners.
  • Bake in your preheated oven for 22-24 minutes, until slightly golden and an inserted toothpick comes out clean.

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Vegan Lemon Cranberry Muffins

Cinnamon Apple Oat Muffins

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Cinnamon Apple Oat Muffins!

Apple Oat Muffins

These Cinnamon Apple Oat Muffins are my favourite go-to fall breakfast right now. They are the perfect breakfast to make ahead on a Sunday and enjoy all week long. These muffins incorporate both applesauce and diced apples to maximize flavour. I went apple picking and made a big batch of applesauce to use in these muffins, but you can also use store-bought, unsweetened applesauce. The addition of applesauce also makes these muffins super moist.

These muffins are a healthier version of your typical muffins. They are vegan, gluten-free, and refined sugar-free. They’re made with whole grain oats to provide you with quick energy and include almonds and soy milk for added protein. You can also add additional protein to these muffins by swapping out 1/2 cup of oat flour for your favourite unsweetened protein powder. My favourite is Botanica Perfect Protein. You can also enjoy these muffins with a glass of soy milk or a handful of nuts for additional protein and healthy fats to keep you feeling full throughout the morning.

For more delicious and healthy muffin recipes, try my Blueberry Oatmeal Muffins or Pumpkin Muffins!

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Cinnamon Apple Oat Muffins

Laura Brining
Delicious and healthy Cinnamon Apple Oat Muffins!
4 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12

Ingredients
  

  • 1 1/2 cups oat flour oats blended into a fine flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup unsweetened applesauce
  • 2 tablespoons apple cider vinegar
  • 1/4 cup maple syrup
  • 1/2 cup soy milk or other nut milk
  • 1 3/4 cups oats
  • 1/2 cup sliced almonds or another nut of choice
  • 1/2 cup apples diced and peeled

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Prepare a 12 cup muffin pan with silicone liners or lightly grease with coconut oil.
  • Add 1 1/2 cups of oat flour or 1 1/2 cups of oats into a blender and blend into a fine flour. Add baking soda, baking powder, salt, cinnamon, and nutmeg. Blend until fully combined.
  • Add applesauce, apple cider vinegar, maple syrup, and soy milk. Blend until combined.
  • Remove blade from blender and stir in 1 3/4 cups of oats until combined. Add sliced almonds and diced apples. Stir until combined.
  • Scoop muffin mixture evenly into the prepared muffin pan.
  • Bake in the preheated oven for about 30 minutes, until an inserted toothpick comes out clean. Let cool before eating.

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Apple Oat Muffins

Cherry Chocolate Chunk Energy Bars

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Cherry Chocolate Chunk Energy Bars!

These energy bars are so rich and chewy, and make the perfect breakfast or snack. They are loaded with dark chocolate chunks and dried cherries, and have the perfect amount of sweetness. These bars are vegan, gluten-free, and refined sugar-free. I use unsweetened dark chocolate that contains no added sugar, but trust me, the base is already sweet enough on its own! This creates a rich chocolate flavour and includes all the amazing benefits of dark chocolate – including minerals, antioxidants, and healthy fats.

I love having these bars with my cup of coffee in the morning for breakfast, or as a snack with a cup of plant-based milk. The carbohydrates give you quick energy, while the protein and healthy fats keep you feeling full. This makes these bars perfect for a quick boost of energy or afternoon pick me up!

Cherry Chocolate Chunk Energy Bars

Laura Brining
Rich and chewy energy bars loaded with chocolate chunks and cherries.
5 from 1 vote
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 12

Ingredients
  

  • 1 cup oats
  • 1 cup unsweetened shredded coconut
  • 2/3 cup almonds
  • 1/3 cup pecans
  • 1 cup pitted dates about 10-12
  • 1/3 cup dried cherries
  • 1/3 cup unsweetened dark chocolate chopped into chunks

Instructions
 

  • Add the oats, coconut, almonds, pecans, and pitted dates to a blender or food processor. Blend on high until everything is fully combined and no large chunks remain. This should form a sticky crumb-like mixture.
  • Mix in the cherries and chocolate chunks.
  • Pour the mixture into a 9x9 baking sheet. Press firmly.
  • Set the mixture in the fridge to set for a few minutes. Remove from the fridge and cut into 12 bars.
  • Store the bars in the fridge for a week or in the freezer for up to a month.

Healthy Toasted Granola

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Healthy Toasted Granola!

Healthy Toasted Granola

This Healthy granola is both vegan and gluten free. Packed with seeds and nuts, this healthy granola is the perfect way to incorporate extra protein into your morning. I like to serve this granola over coconut yogurt with berries, or as a side with my morning fruit. This granola can also be eaten with your favourite nut milk.

To incorporate lots of protein, I added chia seeds, hemp hearts, pumpkin seeds, and almonds. This granola is refined sugar-free and lightly sweetened with maple syrup. The dried fruit also adds additional sweetness.

Feel free to alter the recipe based on your preferences and what you have on hand. If you prefer sunflower seeds over pumpkin seeds or cashews over almonds, you can easily switch them out. You can also select any combination of dried fruit.

For more quick and healthy snack ideas, check out my Healthy Snack Ideas for School and Work or Banana Chocolate Chunk Muffins! 

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Healthy Toasted Granola

Laura Brining
A healthy gluten-free granola with added protein.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4 -6 servings

Ingredients
  

  • 3 tablespoons Coconut oil
  • 2-3 tablespoons maple syrup
  • 2 cups large oats gluten-free if necessary
  • ½ cup pumpkin seeds
  • ½ cup almonds sliced or chopped
  • 4 tablespoons hemp hearts
  • 2 tablespoons chia seeds
  • ½ cup shredded unsweetened coconut
  • ½ cup dried fruit roughly chopped (I used dried cherries and apricots)

Instructions
 

  • Heat a pan over medium heat. Add coconut oil and maple syrup. Add large oats, pumpkin seeds, and almonds. Stir over medium heat until toasted and slightly golden, about 5-7 minutes.
  • Remove from heat and add hemp hearts, chia seeds, coconut and dried fruit. Stir until combined. Store in jars in the fridge for up to two weeks.

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Healthy Toasted Granola

Classic Vanilla Chia Seed Pudding

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Chia Seed Pudding!

vegan chia seed pudding

vegan chia seed pudding

Chia Seed Pudding is so versatile and full of nutrients. The chia seeds and plant milk in this recipe add protein, while the chia seeds add tons of omega 3’s and fibre to your day. You can also add coconut milk kefir for some probiotics. I chose vanilla for a classic and simple flavour that can be paired with any toppings, but you can also play around with the recipe and add cocoa or peanut butter.

This pudding is a great breakfast that will leave you feeling full for longer, but is so delicious it can be eaten for dessert too! I like to eat this pudding by itself or served with some fresh fruit or shredded coconut for breakfast or a mid-morning snack. It is also delicious added to yogurt or served over warm oats. This would be perfect for a healthy dessert with fresh fruit and whipped cream or a drizzle of maple syrup.

For more snack ideas, try my Healthy Toasted Granola or Banana Chocolate Chunk Muffins!

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Classic Vanilla Chia Seed Pudding

Laura Brining
A quick and easy Classic Vanilla Chia Seed Pudding.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 1

Ingredients
  

  • 1 cup plant milk
  • 1/4 cup chia seeds
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1-2 tablespoons additional plant milk if desired

Instructions
 

  • Stir 1 cup plant milk, chia seeds, vanilla, and cinnamon in a jar or container. Cover and place in the fridge for at least two hours or up to overnight.
  • Remove pudding from the fridge.
  • Serve as is or stir in an additional 1-2 tablespoons of plant milk if you desire a thinner consistency.
  • Serve with fresh fruit or your favourite toppings.

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vegan chia seed pudding

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