Wild Blueberry Overnight Oats
This is a super simple recipe, but sometimes those are the best recipes. I get into food moods all the time, and lately I've been super busy and hooked on easy, on-the-go breakfasts and lunches that pack some real nutrition and can keep me filled up when I have to teach back to back classes with no snack time in between. Being a Maine girl at heart my berries of choice were of the small, tart, and wild variety - but you can sub in whatever fruit or berries you prefer here, instead. The addition of coconut butter adds healthy, hearty, good-for-you fats that'll help keep you moving and the chia seeds add just a little extra texture (and a whole lotta omegas!) to the mix. All you'll need is a few simple ingredients that you probably already have on hand, a glass jar, and a serious appetite. Let's eat!
Before you make your way down to the recipe, a quick reminder that I'm currently teaching 4x a week at CorePower Yoga in Brea, if you're looking to get your sweat on - and soon will have my own yoga vids for you guys to access on my YouTube whenever you need to flow! Send me your flow requests and I'll try to make them happen. Alright - keep scrolling! 
INGREDIENTS:
1/2 cup almond milk 2 teaspoons chia seeds 1 tablespoon coconut butter (or nut butter of choice) 1 tablespoons maple syrup 1/2 cup (GF) rolled oats 1/2 - 1 cup wild blueberries (fresh or frozen) DIRECTIONS: In a mason jar or small bowl, combine the almond milk, chia seeds, coconut butter, and maple syrup and stir or shake to combine. The coconut butter doesn't need to be completely mixed with the almond milk - and you'll get swirls of coconut butter to enjoy the next day! Add the oats and blueberries and stir or shake a few more times. Make sure all of the oats are saturated in the wet mixture. Cover and place in the fridge overnight or for at least 6 hours to set. When ready, simply pull out the oats, give 'em a stir and enjoy! You can add extra fruit or toppings as desired. Enjoy! NOTES: Leftovers last in the fridge up to 2 days, but are best enjoyed within 24 hours. Serves 1, but recipe is easily doubled. 
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Strawberry Rhubarb Crumble
Guys! We're back up and running. ICYMI, the site was down for a couple of day because we're working on a transitioning the blog to a new name. You may've already seen the sneak peek on instagram, but if you haven't, we'll be soon be ditching the name Fettle Vegan and calling the blog Good Saint. More on that in my next post! If you're not already subscribed to our weekly newsletter, now might be a great time - so you don't miss a thing when we switch over! For now, I'm bringing you a sweet, seasonal treat: Strawberry Rhubarb Crumble. This crumble is the BEST. Is it yummy, it is sugar-free, and it is so simple it'll blow your mind. Oh, and did I mention gluten-free? And soy-free? It ticks those boxes too, babes. It's a baked good you can feel good about eating and will feel good about eating because it tastes damn delicious. I did good, guys. And I think you're gonna be really proud of me.
I needed a sweet, simple dessert. I've been BUSY lately! With the site changes and the wedding - posts on THAT coming soon, too! - plus the honeymoon, and now my 200-hour yoga teacher training at CorePower, I've been exhausted lately and playing constant catch-up. I just don't have time for 15-ingredient layer cakes these days! Just 10 ingredient crumbles. 😉 I worked hard to keep the ingredients simple and whole, because I'm all about eating real, wholesome foods these days. Nothing processed, no preservatives, no extra sweeteners. It's summer - you don't need that shit. Whether you pick your own sweet strawberries (I MISS doing that in Maine every year!) or just buy 'em on sale at the grocery store, the secret here is really the rhubarb. It gives such a great tart balance to this easy dish. I highly recommend adding a dollop of coconut whip before serving - it's the perfect topping. Recipe linked below - so let's get cooking!
INGREDIENTS:
Crumble 2 cups fresh rhubarb, sliced 4 heaping cups fresh strawberries, chopped 2 tablespoons lemon juice 1 tablespoon chia seeds 1 cup almond flour 2 cups GF oats 1/4 cup monk fruit sweetener (or sweetener of your choice - sugar works if you're into it, and the ratio is 1:1!) 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup softened coconut oil Coco Whip 2- 15 oz. cans whole fat coconut milk 1-3 tablespoons non-dairy milk 1-3 tablespoons monk fruit sweetener (again, use your fave sweetener here if you prefer!) 1 teaspoon vanilla DIRECTIONS: Preheat oven to 375 degrees. Grease a 9x13 inch glass baking dish and set it aside. In a large mixing bowl, toss your strawberries and rhubarb in the lemon juiced chia seeds until evenly coated. In a separate mixing bowl combine the almond flour, GF oats, flour, monk fruit sweetener, baking powder and salt. Add in the softened coconut oil and stir until crumbs begin to form. Pour the strawberry rhubarb mixture evenly into the greased glass baking dish. Top with the oat + almond flour crumble mixture, distributing evenly. Put the crumble into the oven and bake for 35-45 minutes, until crumble topping becomes golden and berry mixture bubbles. Remove from oven and let cool completely before serving. Or eat it straight from the pan while you watch the Bachelorette. I'm not here to judge! To prepare the coconut whip, simply scoop the firm solids from the cans of coconut milk into a large mixing bowl and toss in the sweetener, milk, and vanilla and whip with beaters until fluffy. Scoop onto your crumble and enjoy! TIPS: Leftovers - both the crumble and the ship - stay well, wrapped separately, in the fridge for up to a week. To reheat, cover with foil and reheat at 350 degrees for about 20-30 minutes, or until warm in the middle. 
PB + J Energy Bites
These PB + J Energy Balls are the bee's knees my friends! I made them by accident the other day while trying to make a healthy, satisfying, sweetish treat while cleaning out my cabinets. I didn't want to get the blender or food processor involved because they're a pain to clean, so these little cuties are stuck together using my favorite sticky ingredient: peanut butter! And because they're packed with PB, chia and flax they're packed with protein and healthy omega-3 fatty acids, too. Which makes these perfect for bringing along on a hike, picnic at the beach, or on your next road trip. Because we used freeze-dried strawberries here instead of fresh strawberries they last longer out of the fridge and are a little less messy that they would be normally. I passed some along to my sports trainer friend who LOVED them and said he'd love them as an after workout boost. Best of all? They're a 1-bowl recipe and take just minutes to make, so you'll be snacking in no time. So let's eat!
INGREDIENTS
1 cup oats 2/3 cup freeze dried strawberries, roughly chopped 1/3 cup ground flax seed 1/3 cup chia seeds 1/2 cup peanut butter 1/3 cup maple syrup or agave nectar 1 teaspoon vanilla extract DIRECTIONS In a medium bowl combine the oats, strawberries, flax and chia. Add in the peanut butter, maple syrup and vanilla extract and stir until thoroughly mixed. Use a spoon or cookie scoop to roll the mixture into 1" balls. Store in an airtight container and keep refrigerated for up to 1 week. Enjoy! NOTES Makes 16-20 1" balls. Pumpkin Oatmeal Cookies
PUMPKIN SEASON HAS ARRIVED! I'm sure you've noticed, since everywhere you look there are pumpkin recipes, pumpkin-flavored foods, tiny pumpkins + gourds for sale, and of course, PSL's. I like pumpkin just as much as the next gal, but I prefer mine to be not SO sweet. Too much sweet pumpkin flavored crap before November and I'm burnt out. That's why it's become Mid-October and we're just now getting around to pumpkin-themed foods over here! These cookies are perfectly fluffy and moist, and have an almost muffin-like texture. They're soft, chewy, and packed with oats and pumpkin spice. Plus, we cut the sugar way down so you can eat like six instead of one. (That's how that works, right?) They're easy to whip up and perfect for serving at parties or just binge-eating while you watch Hocus Pocus. They're also about to become your new favorite oatmeal cookie. Let's bake!
INGREDIENTS
1 tablespoon ground flax 3 tablespoons warm water 3/4 cup all-purpose flour 3/4 cup whole wheat flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon pumpkin pie spice 1/2 teaspoon ground cinnamon 1 cup pumpkin purée 1/3 cup melted coconut oil 1/4 cup sugar 1/4 cup brown sugar 3 tablespoons water 1 1/2 teaspoons vanilla 1 1/2 cups oats DIRECTIONS Preheat oven to 350 degrees. In a small bowl combine ground flax and warm water and stir to combine. Set aside to gelatinize. In a large bowl, mix together flours, baking soda, baking powder, salt and spices. In a separate, smaller bowl, whisk together pumpkin purée, melted coconut oil, sugar, brown sugar, water and vanilla. Add gelatinized flax mixture and stir to combine. Pour the wet ingredients into the bowl of dry ingredients, using a wooden spoon to mix the two into a thick batter. Pour in the oats and mix together until dough forms. Use a cookie dough scoop or spoon to place 1 inch balls of dough onto a greased or parchment paper-lined cookie sheet. Bake for 10-12 minutes, until bottoms are golden and cookies are cooked through. Let cool, and enjoy! Makes about 24 cookies. NOTES *Instead of 3/4 cup of AP and WW flours, you could try using 1 1/2 cups of either one. I haven't tried this recipe with GF flour. *Your flax egg will come together faster with warmer water. *We used a 1 in. cookie dough scoop to measure ours out and got about 24 cookies. For a smaller batch of larger cookies simply use more dough per cookie. *Leftover cookies can be left on the counter in an airtight container about 3 days, in the fridge for about a week, and in the freezer indefinitely. 
Strawberry Cheesecake Squares
It's the hottest time of the year just about everywhere right now, and Southern California is no exception. In fact, most Angelinos will tell you that the past month has included some weird very june-gloom-esque weather. Lots of cloudy, humid mornings leading to sunny, hot afternoons. Basically, every afternoon becomes an excuse for me to run to the grocery store and pick up a pint of DF Mavens Mint Chip (my latest obsession) Ice Cream and then come home and eat it all, justifying that without it, I would be a puddle! The problem? I still kind of puddle out around 3 pm when the heat reaches its peak, but I've also eaten 600 calories worth of ice cream and my daily allotment of sugar. Whoops! This week I'm giving up the ice cream and packed the freezer with these sweet, low sugar Strawberry Cheesecake Squares. They're just the right amount of sweet on top of a chewy date-oat-nut crust, and make the perfect afternoon cool-down treat or late-night snack. They're packed full of good fats from the nuts and coconut milk, and are a nice break from a traditional round cheesecake. Easier to serve + share! Plus, when it's as hot as it has been here lately, you only want to have to pull out a piece at a time because, you know, MELTING. As you can see as proof above (well, and below), things got a bit melty under photography lights in the hot hot afternoon, but it still tastes amazing. If its that hot, keep them in the freezer until ready to serve. Otherwise, you can soften them a bit in the fridge, but since coconut milk/cream is so melty, the cooler the better for these babies. Let's eat!
INGREDIENTS:
Crust 1½ cups cashews 1½ cups oats 1 cup pitted dates 6 tablespoons melted coconut oil Cheesecake 4 heaping cups strawberries, green tops removed 1 - 14 oz. can coconut cream OR 2 cans coconut milk, refrigerated overnight + liquid drained 1 teaspoon vanilla ½ cup melted coconut oil 2-4 tablespoons maple syrup OR agave nectar DIRECTIONS: Crust Soak cashews in warm water for at least one hour. Blend all ingredients together in a food processor or high speed blender. Grease or line a 9x9 inch glass baking dish. Press date & nut mixture into the bottom of the baking dish. Refrigerate or freeze to set coconut oil, about one hour. Cheesecake Blend strawberries, coconut cream, vanilla, coconut oil and maple syrup in a high speed blender until completely combined. Remove crust-filled baking dish from the fridge and fill evenly with the cheesecake mixture. Cover + place in the freezer or fridge to set for at least 3 hours or overnight. When ready, remove from the fridge, cut with a large knife into 12 even squares, and plate. Sprinkle with crushed cashews, fresh strawberries, and a bit of coconut whipped cream, if you like. Since coconut cream can get melty in the heat (like in some of the photos above!), this dessert is best left in the fridge or freezer until you are ready to eat it. It lasts indefinitely covered in the freezer, and makes 12 medium-sized or 15 small cheesecake squares. Enjoy!
Stone Fruit Crumble Squares
Summer is here and so are the stone fruits! We've been seeing gorgeous plums, peaches, nectarines and apricots (and all their sub-varieties) popping up at grocery stores and farmers markets and we couldn't resist making something sweet to showcase just how yummy they are. I love eating them raw or mixed into my oatmeal and smoothies, but baked into these low-sugar crumble bars is a great way to mix it up! Plus, they're shareable and perfect party food- easy to eat and packed with a little extra chia seed goodness. We served ours with a sprig of fresh mint, but a dollop of soy or coconut whip would be perfect here too. The colors of the mixed stone fruit oozing out the sides is gorgeous and drool-worthy. This is a great desert for impressing your friends - and since it whips up fast, it'll look like you work a lot harder on this one than you actually had to. And that is always a good thing. More time for summer cocktail sipping! Go grab a bag of the juiciest, plumpest summer stone fruits you can find and let's eat!
INGREDIENTS:
2 cups (GF certified) oats 2 cups gluten-free flour (whole wheat works here, too!) 3 tablespoons organic sugar 2 tablespoons chia seeds 1/2 teaspoon salt pinch of xantham gum, optional (for use with GF flours) 2/3 cup coconut oil, softened 4 cups stone fruit, pitted + chopped (we used plums, peaches + nectarines) 2 tablespoons lemon juice 1 tablespoon corn starch DIRECTIONS: Preheat oven to 375 degrees. In a large mixing bowl combine oats, flour, sugar, chia seeds & salt. Add in softened coconut oil and stir until crumbs begin to form. Set aside. In a separate mixing bowl, toss your cut stone fruit in the lemon juice and corn starch until evenly coated. Grease an 8x8 (or 9x13, for slightly thinner bars) glass baking dish, then pour a a little over 1/2 of the oat crumble mixture into the bottom of the dish. Press gently into the sides. Top with the stone fruit mixture, spreading evenly. Finally, pour the rest of the crumble mixture on top, distributing that evenly as well. Put crumble into the oven and bake for 35-45 minutes, until the crumble topping becomes golden and fruit mixture bubbles. Remove from oven and let cool completely before cutting into squares. To help squares stay firm, refrigerate until ready to cut. If you like it warm and fresh out of the oven, say to heck with the squares and have a pile of crumble goodness. We're not here to judge. Makes 9-12 squares depending on size, saves well in the fridge for up to a week. Enjoy!
Fig + Almond Chia Oat Pudding
I love a good chia pudding. When I first went vegan the idea sort of repulsed me, but after 6 years chia seeds and the strangely gelatinous pudding they can create has become a favorite. I don't make it as often as I should, but when I do I tend to get a little binge-y on it. Its so good! And chia seeds are so good for you and packed with omegas- there's no guilt in this pudding. Plus its vegan, gluten-free, AND raw! This time around, we added oats to both thicken it up and add a little texture and fiber to the pudding. Since figs have just made their spring arrival in grocery stores around here we decided to incorporate some of those, too. The sweet, earthy flavor of ripe figs just contrasts so nicely with the flavor of almond and the crunch of fresh almonds sprinkled on top. And this sweet little recipe whips up in just 5 minutes! Make it the night before and enjoy it as an on-the-go breakfast or take the time to make a small batch for a hike. Its the perfect workout fuel...or late-night snack. Let's eat!
INGREDIENTS:
3 tablespoons chia seeds 3 tablespoons rolled oats 1 cup non-dairy milk 1 teaspoon maple syrup or agave (optional) 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 4-6 figs, roughly chopped sliced almonds, for garnish DIRECTIONS: In a medium sized bowl mix chia seeds, rolled oats, milk, sweetener, and extracts. Set aside to coagulate for 15-20 mins. Top with figs and sliced almonds and enjoy! Leftovers last in the fridge up to a week.
Strawberry season is my favorite season. You may have noticed I'm a bit of a fan with recipes like our Homemade Strawberry Ice Cream, Strawberry Rhubarb Pie, Strawberries & Cream Chia Pudding, and our recent Strawberry Lemon Crisp. Yup, we're a litttttle obsessed over here. Nothing screams summer like fresh, ripe, red strawberries...and just about nothing tastes as sweet, so we love to eat 'em up as much as possible while they're in season. The combination of strawberry with rhubarb balances out the sweet with a slight tartness. The crunchy oat crumble topping is the perfect contrast to the soft, carmelized fruit, and it tastes great fresh out of the oven or after being refrigerated a day or two. This recipe makes an 8x8 tray of thick bars, but use a wider, thinner pan like a 9x13 if you want more, thinner bars. Keep it gluten-free if that's your thing, or use what you have on hand. Either way, plan on sharing- you'll gain major brownie (strawberry?) points for it.
Ingredients:
2 cups (GF certified) oats 2 cups gluten-free flour (whole wheat works here, too!) 1/2 cup organic sugar 3/4 teaspoon salt pinch of xantham gum, optional 2/3 cup coconut oil, softened 2 cups strawberries, hulled and quartered 2 cups rhubarb, chopped 2 tablespoons lemon juice 2 tablespoons organic sugar 1 tablespoon corn starch Directions: Preheat oven to 375 degrees. In a large mixing bowl combine oats, flour, sugar, salt & xantham gum. Add in coconut oil and stir until crumbs begin to form. Set aside. In a separate mixing bowl, toss your strawberries and rhubarb in the lemon juice, sugar, and corn starch until evenly coated. Grease an 8x8 (or 9x13, for slightly thinner bars) glass baking dish, then pour a a little over 1/2 of the oat crumble mixture into the bottom of the dish. Press gently into the sides. Top with the berry mixture, spreading evenly. Finally, pour the rest of the crumble mixture on top, distributing evenly. Put crumble into the oven and bake for 35-45 minutes, until crumble topping becomes golden and berry mixture bubbles. Remove from oven and let cool completely before cutting into squares. To help squares stay firm, refrigerate until ready to cut. If you like it warm and fresh out of the oven, say to heck with the squares and have a pile of crumble goodness. We're not here to judge. Makes 9-12 squares depending on size, saves well in the fridge for up to a week. Enjoy!
Strawberry Lemon Crisp
Strawberry season is in full-swing! At the grocery store, the farmers market, and maybe in your own backyard, these perfect little fruits are popping up everywhere. This time last year we were hanging out on an organic farm, picking tiny organic strawberries by the bushel; those were the best strawberries I've EVER had. I miss them. And while California strawberries may not be as sweet, they sure are prevalent! We decided to do something with all the strawberries we've been hoarding and toss together this deliciously simple crisp. With the addition of some raspberries and fresh lemon, it screams summer and begs to be eaten. Keep it gluten-free if that's your thing, or use what you have on hand. Either way, prepare to eat 3 servings single-handedly. It'll happen. Let's eat!
Ingredients:
Crisp Topping: 1 cup oats (certified GF, if desired) 1/2 cup gluten-free (or whole wheat) flour 1/4 cup shredded coconut 1/4 cup organic sugar, maple syrup, or agave nectar 1/2 teaspoon cinnamon 1/4 teaspoon salt 4-6 tablespoons melted coconut oil Strawberry Lemon Filling: 3 cups freshly hulled strawberries, halved 2 cups fresh raspberries (or use 2 more cup of strawberries- your preference!) 2 tablespoons lemon juice 1 1/2 tablespoons lemon zest 1 tablespoon cornstarch 1 teaspoon vanilla 1/2 teaspoon ground ginger (optional) Directions: Crisp Topping: Combine all ingredients except coconut oil together in a medium sized bowl, stirring to combine. Slowly add in the coconut oil, mixing until oats begin to clump and resemble coarse crumbs. Strawberry Lemon Filling: Place all berries in a large mixing bowl. Sprinkle in lemon juice, lemon zest, cornstarch, vanilla, and ginger (if using). Toss to evenly coat berries, then pour berry mixture into a greased 8x8 glass baking dish. Top with crisp topping and bake at 375 degrees for 45 minutes, until mixture is bubbling and crisp is golden in color. Let cool before serving, and save any extras in the fridge for several days. Makes 6-8 servings. Enjoy!
Extra Chewy Chocolate Steel Cut Oat Bars
I know, I know...Steel Cut Oat bars? Have I totally lost it?! But eating raw oats is bad for you! NOT. In fact, while raw oats are a little harder to digest and might make some people a little extra gassy (which is totally normal, bro), they're chock full of fiber and when a glass of water is enjoyed alongside a bar, you'll have NO PROBLEMS. These bars are sweet, extra chewy, and fill you up unlike a lot of granola bars parading the grocery aisles these days. These bars are also sugar free (!) which is always a plus. I've been enjoying these chocolatey little things after a long snowshoe outside or as a sweet treat after breakfast.They're delicious! And a great way to use up all those steel cut oats sitting in the back of the cupboard. The drizzle of chocolate adds just a bit more sweetness...and who doesn't love a little extra chocolate?
Ingredients:
1/4 cup coconut oil 1/2 cup brown rice syrup, sorghum syrup, or date syrup 2 teaspoons vanilla extract 2 cups quick-cooking steel cut oats* 1/2 cup chopped almonds 1/4 cup ground flax 1/2 cup chocolate chips or chopped bar chocolate 1-2 ounces of melted chocolate, for topping *Regular steel cut oats are a little thicker. If using those, throw about half into a coffer grinder to get a similar consistency Directions: In a large mixing bowl combine oats, almonds and ground flax, and chocolate. Set aside. In a small sauce pan, combine coconut oil, brown rice syrup, and vanilla. Simmer on low, stirring occasionally, until mixture melts together and comes to a uniform consistency. Pour over the dry ingredients, using a wooden spoon to mix everything together. The chocolate will get melty at this point and turn the whole mix deliciously chocolatey...if you're not into that, feel free to keep the chocolate chips separate and add them to the top, last. Once mixture is uniform in texture, pour batter into a small glass baking dish (about 8x8), press to the sides and bottom, and refrigerate for at least 1 hour to set. Once bars have set, melt 1-2 ounces of chocolate and use a whisk or spoon to drizzle chocolate evenly over the bars. Let harden, about 10 minutes in a cool place, cut, and serve. Makes about 10 bars that save well in an airtight container in the fridge or freezer.
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