Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar

It’s the final countdown!

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar are the perfect healthy breakfast for busy mornings on-the-go.

Two weeks (plus or minus a few days) until Baby D’s due date and things are getting real. I’m rushing around trying to get a bunch of things done before she gets here, but I’m also trying not to stress myself out too much because I know right now I need to be focusing on relaxing and not being too exhausted whenever I go into labor. I’ve got a few meals (and baked goods) stocked in the freezer and I have to say that one of the things I’m looking forward to the most are these Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar, so naturally I wanted to share them with you!


I’ve had these in my mind to make for quite some time, and I figured there’s no time like the present to give them a shot. I mean, who doesn’t want single-serve batches of brown sugar and maple-flavored oatmeal ready to go at a moment’s notice when they’ve got a newborn baby in their arms?

Not only is it a quick and easy breakfast or snack solution for what I’m sure is going to be a crazy time for us, I also hear oatmeal is good for lactation and, since I’m trying to breastfeed as much as possible, I want to get that milk flowing!

Two bowls of Make-Ahead Freezer Oatmeal with Maple and Syrup ready to be devoured for a healthy breakfast.

If you’re as much of a fan of Trader Joe’s as I am, then you may have come across THEIR version of freezer oatmeal packs which I absolutely love. I haven’t made them much since I’ve been working from home since I have a little more time (and the hubs likes his Protein Power Smoothie in the morning), but when I was working my 9-to-5 I loved being able to pop them in the microwave for a couple of minutes and have a delicious bowl of non-instant oatmeal on days it would otherwise be impossible time-wise.

There’s really not anything tricky about my version of Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar. In fact, they’re a meal-prepper’s dream come true. You’ll simply cook up some high-quality oatmeal on a morning you have a little extra time, flavor it with tasty (and very seasonally appropriate) maple syrup and brown sugar, dollop a hefty scoop of said oatmeal in some jumbo muffin tins, and pop them in the freezer.

Once they’re set, you can pop them out of their tins and wrap them up individually for an easy grab-and-go breakfast that everyone in your family is sure to love, not just busy breastfeeding moms!

Create your own Make-Ahead Oatmeal Freezer Cups by scooping homemade oatmeal into jumbo muffin tins and freezing!

Seriously, though, they are like a little taste of homey comfort food that you can enjoy on any day of the week. As long as you have a couple of minutes to give the cups a quick spin in the microwave, you’ll be setting yourself up for a REALLY good day with a tummy full of healthy, filling oatmeal that tastes like it took you at least an hour to make.

Now, enough about delicious Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar, on Friday I promised I would tell you about the fun, surprise-filled weekend we had. It was one we’ve had on tap for at least 5 or 6 months now, basically ever since we found out I was pregnant. Chris’ mom’s 70th birthday is this week (tomorrow, to be exact) and we wanted to do something really special for her.

Unfortunately, since I’m ready to pop any day now, we knew we wouldn’t be able to travel to celebrate with her, so we decided to bring the party here to Santa Barbara. We talked all of Chris’ siblings into coming to town (yes, all four of them, even his sister from Texas!) and rented a sweet house just up the road from ours.

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar make the perfect balanced breakfast for a busy morning.

Chris was able to convince his parents to come visit, but mom thought she was just coming to see us and stay at our house. Little did she know that the whole family would be here, and staying at a beautiful vacation home to boot!

Long story short, we had such a great time hanging out with everyone and celebrating my MIL, but now I think we’re ready to slow down and really take in these last few days as a family of two (well, three if you count our fur baby). We have a couple of date nights and lots of relaxing in our future…Any other suggestions as to what we should do to savor these last few days before our little babe arrives? Let me know in the comments below! (And go make some Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar ASAP!)

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar are the perfect meal-prep for busy mornings on-the-go.

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar are the perfect healthy breakfast for busy mornings on-the-go.
Print
Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

These convenient, single-serving oatmeal cups are laced with maple and brown sugar and make the perfect on-the-go breakfast for busy mornings!

Course: Breakfast
Servings: 18 servings
Author: CaliGirl Cooking
Ingredients
  • 3 1/2 cups coconut milk (two 13.5-ounce cans)
  • 8 1/2 cups water
  • 1 1/2 teaspoons salt
  • 6 cups rolled oats
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
Instructions
  1. Bring coconut milk, water and salt to a boil. Reduce heat to medium and add oats. 

  2. Cook for about 20 minutes, or until most of the liquid has absorbed into the oats, stirring occasionally, then stir in the brown sugar and maple. 

  3. Spray some jumbo muffin tins with cooking spray and scoop oatmeal evenly into the cups. Place in the freezer until solid, at least a couple of hours or overnight. 

  4. Remove the tins from the freezer and, using a butter knife or small offset spatula, gently loosen the oatmeal cups from each tin. Wrap each cup in plastic wrap and place back in the freezer.

  5. When you’re ready to heat up your oatmeal, take one of the cups, unwrap it and place it in a microwave-safe bowl. Microwave for 2 to 4 minutes, stirring occasionally if needed and top with any additional toppings you desire. Some of my favorites include nuts, peanut butter and more maple syrup.

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar | CaliGirlCooking.com

Virgin Raspberry Mojitos

Who’s ready for a drink??

Virgin Raspberry Mojitos are a quick and easy, refreshing way to kick off the weekend.

Meeeee!! Oh my goodness, yes please. This has been a long week and I am so ready to kick my feet up and relax (well, as much as possible with all the fam in town) with a Virgin Raspberry Mojito in hand for the next couple of days.


Not only has it been a crazy one workwise this week with me trying to get things prepped and ready for maternity leave, but our precious little fur baby was fixed on Tuesday so we’ve been playing nurse to her and trying to keep her as calm as possible the past few days. Not an easy feat with a 6-month-old golden retriever!

On top of all that excitement, my parents came into town yesterday and my hubs’ parents get here today, so we’ve been hustling trying to get our house (and lives) organized to host them all and be able to spend some quality time with them.

But enough about me, let’s talk about these Virgin Raspberry Mojitos that have become one of my absolute favorite non-alcoholic beverages to enjoy both at home (thanks to this super-easy recipe) and as a special treat at restaurants whenever we go out to eat.

A Virgin Raspberry Mojito is the perfect mocktail - not too sweet and very refreshing!

I love virgin mojitos because they are refreshing and tasty without being overly sweet. I’ve mentioned it before and I’ll mention it again, I’ve noticed I’ve been extremely sensitive to sugary drinks during this pregnancy, so I would much rather enjoy something like a mojito – with that hit of fresh mint and some acidity from fresh lime juice – than some fruity, blended concoction that’s sure to leave me with a headache minutes later.

For these Virgin Raspberry Mojitos, the only added sugar I used was a little bit of simple syrup to just give a slight balance to the fresh, tart muddled raspberries and sour lime juice. Other than that, you’ll just need some fresh mint and soda water. That’s it!

You’ll muddle the fresh raspberries in a cocktail shaker with the mint, simple syrup and lime juice, shake it up real good, dump it into a glass and top with the club soda. Ready in a flash.

These Virgin Raspberry Mojitos taste as good as they look!

This drink is really unbelievably tasty for how easy it is, so if I were you I’d whip it up just in time to celebrate the weekend. And if you feel like jazzing things up with a little booze, I wouldn’t be one bit upset if you decided to throw in some of the classic white rum.

So what are YOUR plans for the weekend? Does it feel like fall yet where you are or are you in the middle of a late-September heat wave like we are here in Southern California? No matter what the weather’s like, I hope you make time to whip up a Virgin Raspberry Mojito or two!

A Virgin Raspberry Mojito ready to be enjoyed.

Virgin Raspberry Mojitos are a quick and easy, refreshing way to kick off the weekend.
Print
Virgin Raspberry Mojitos
Prep Time
5 mins
 

These tasty mocktails strike the perfect balance between sweet, sour and refreshing with loads of fresh raspberries and mint. Add rum to make it boozy!

Course: Drinks
Servings: 2 cocktails
Author: CaliGirl Cooking
Ingredients
  • 1/2 cup fresh raspberries
  • 14 fresh mint leaves, plus additional sprigs for garnish
  • 2 ounces simple syrup
  • 1 ounce fresh lime juice
  • Club soda, to top
Instructions
  1. Muddle the raspberries, mint leaves, simple syrup and lime juice in the bottom of a cocktail shaker. Top with ice and shake vigorously for 20 seconds. 

  2. Divide shaker’s contents into two glasses, add more ice if necessary and top each with club soda.

  3. Garnish with fresh mint sprigs and enjoy!

Virgin Raspberry Mojitos | CaliGirlCooking.com

Fall Harvest Chopped Salad with Apple Cider Vinaigrette

What’s green and orange and purple all over and tastes perfectly in season?

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette is the perfect healthy meal for fall, featuring loads of fresh produce and savory pumpkin spice roasted chickpeas!

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette!


I know it’s not technically fall yet (just a few more days!) but after I took a little trip to the Farmer’s Market this past weekend I just couldn’t resist all of the fall produce I was seeing. Okay, maybe I just became obsessed with the fact that here in Santa Barbara we are deep in the throes of a very short fresh fig season, and I can’t help snatching a bunch of them up whenever I see them because I know they may be gone the next time I head out for groceries.

So yes, this salad stars plenty of fresh figs, but it features so many other fun fall things as well. We’re talking sweet potatoes, pumpkin seeds (aka pepitas) and – wait for it – SAVORY PUMPKIN SPICE CHICKPEAS!! You guys, they’re amazing. Perfectly crispy with all that fun pumpkin spice flavor and then a savory hit of garlic. Even if you don’t make the entire Fall Harvest Chopped Salad, please, please, PLEASE make these savory pumpkin spice chickpeas for a healthy, protein-packed snack. You will not be able to get enough!

Savory pumpkin spice roasted chickpeas are the perfect addition to a Fall Harvest Chopped Salad.

And can we talk for a minute about chopped salads? I love salads served in this way (i.e. all of the ingredients already chopped up into bite-size pieces) for multiple reasons, mostly because (a) you can get a taste of every single ingredient in each bite and (b) you don’t have to worry about looking like a complete dinosaur with a giant piece of lettuce hanging out of your mouth when you try to take a bite. Easy to eat, full of flavor – that’s my kind of healthy meal!

Usually I like to keep things simple with salads and keep the cooking to a minimum, but since we’re heading into fall I figured you wouldn’t mind just a little bit of oven/stove time to really make some of these flavors pop.

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette is going to quickly become your go-to nutritious lunch or dinner for the season, and those savory pumpkin spice chickpeas are probably most definitely going to become your new favorite healthy snack.

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette is the perfect light lunch or dinner to usher in the fall season.

So let’s talk about what all exactly needs to go on here to make this salad come to life.

The only oven time required is for roasting both our sweet potatoes and chickpeas, and the good news is that they can be roasted together, at the same oven temperature, for the same amount of time. How convenient is that?

The only other “cooking” required is toasting up our pepitas, because if there’s one thing I learned during my time as a pastry assistant, it’s that you should be toasting your nuts WHENEVER you are adding them to any sort of recipe. It seriously adds so much flavor and is most definitely worth the extra 10 minutes or so of toasting over the stove.

Aside from the roasting and toasting, all this Fall Harvest Chopped Salad requires is a good tossing in a huge bowl and a drizzle of shallot-tinged apple cider vinaigrette. And speaking of vinaigrette, this one couldn’t be easier. You may have noticed from the other salads I have here on the blog (like this Fall Kale Salad with Easy Balsamic Vinaigrette and this Fresh Fig and Burrata Salad with Toasted Hazelnuts) that I like to keep my dressings simple. I feel like you should really let all of the flavors of whatever produce and other goodies you’re using in the dish shine through and not coat it in a blanket of heavy, creamy, or otherwise overwhelming flavor.

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette feeds a crowd!

The apple cider vinaigrette we drizzle over this fall-forward salad adds the perfect touch of acidity (with a nice apple-y hint of flavor) while the shallots add an extra dimension to all of the other flavors in the mix. My only caution would be to wait and add the dressing right before serving. Since we’re using regular lettuce (as opposed to a heartier green like kale) it will wilt quickly if you leave it soaking in the dressing for too long.

But that’s it! Having this Fall Harvest Chopped Salad with Apple Cider Vinaigrette prepped and ready for dinner tonight is not just a possibility, it’s a necessity!

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette is the perfect healthy meal or side dish for the busy days of back-to-school.

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette is the perfect healthy meal for fall, featuring loads of fresh produce and savory pumpkin spice roasted chickpeas!
Print
Fall Harvest Chopped Salad with Apple Cider Vinaigrette
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This seasonal, healthy salad is full of fresh figs, roasted sweet potatoes, toasted pumpkin seeds and savory pumpkin spice roasted chickpeas. 

Course: Main Course, Salad
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
For the savory pumpkin spice chickpeas:
  • 1 15.5 ounce can chickpeas, drained, rinsed and patted dry
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon each salt and pepper
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon garlic powder
For the roasted sweet potato:
  • 1 sweet potato, diced
  • 1 tablespoon olive oil
  • Sprinkle of salt and pepper
Other salad ingredients:
  • 1/2 cup pumpkin seeds (pepitas), toasted
  • 8 cups chopped red and green lettuce
  • 6 purple figs, quartered
For the apple cider vinaigrette:
  • 1 small shallot, thinly sliced
  • 1/4 cup apple cider vinegar
  • 1/2 cup avocado oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Preheat the oven to 425 degrees Fahrenheit. In a small bowl, toss together all of the chickpea ingredients. Spread mixture over a small jelly roll pan.

  2. In a separate small baking dish, combine all of the roasted sweet potato ingredients.

  3. Place both the chickpeas and the sweet potato in the oven and roast for 20 minutes. After 20 minutes, open the oven and give the chickpeas a little shake. Roast for an additional 15-20 minutes, or until the chickpeas are crunchy and the sweet potatoes are golden brown and fork tender. Remove and let cool while you prep the rest of the salad.

  4. Place the chopped lettuce in a large salad bowl. Add the figs, pumpkin seeds, sweet potato and chickpeas. 

  5. Combine all vinaigrette ingredients in a Mason jar. Seal and give a good shake. Drizzle dressing over salad right before serving. 

Fall Harvest Chopped Salad with Apple Cider Vinaigrette | CaliGirlCooking.com

My Fit Pregnancy

Happy Labor Day!!

I hope you all have been enjoying the long weekend and are up to something super fun today. Since you’ll likely be out and about enjoying the weather (rather than sitting in front of your computer all day) I thought it would be fun to mix things up and bring you another pregnancy post. Today, I’m going to be talking all about my fit pregnancy!

My strength training routine has changed from high intensity with both heavy and light weights to lower intensity and more reps, sometimes with just my body weight!


Although my focus here on the blog is mainly around food, if you follow me on social media you’ll know that working out is just as important to me as eating delicious things. I am all about balance, after all, and I make sure to work out almost every day because (a) it makes me feel good, mentally and physically, and (b) then I can eat all of the delicious things and not feel bad about it!

I’ve always known that I wanted to continue working out as much as possible once I became pregnant, but I knew I’d have to mix things up a bit. Well, my workouts have DEFINITELY changed, but I’m really grateful for how much these new ways of getting a sweat on have opened my eyes to some different types of exercise that I actually really enjoy.

What I most definitely didn’t plan on was not being able to work out for a good portion of my first trimester. You’ll have to forgive me if I’m diving into TMI territory here, but I feel it’s important for me to tell you why so others out there who may be experiencing the same thing don’t feel so alone.

The hubs and I had planned on starting to try for a baby in the beginning of February, right after our 6-month “incubation” period passed from having been in Belize for our honeymoon. Belize is one of the areas that has been hit by the Zika virus, and the current recommendations from the CDC are to wait at least 6 months before trying to conceive to ensure that, if you happened to contract Zika while abroad, it had passed through you and your partner’s system.

I had been on the Pill since I was in high school (originally going on it for terrible periods), and my OB had recommended going off it a few months before we planned on starting to try so that my body could get back on track with normal periods. So, according to “the plan,” I went off of it in December and we started using alternative forms of birth control.

Starting in January, I began experiencing REALLY heavy periods. We’re talking heavier than I had ever experienced when I was in high school and had originally gone on the Pill in the first place. At first, I shook it off, telling myself it was just my body getting used to not having the constant flood of hormones from the Pill, but when I got another heavy period just 21 days after my first one, I decided to talk to my OB about it. I wanted to make sure there was nothing we needed to worry about since we were going to start trying soon!

Continuing to work out during pregnancy (although modified) has been HUGE for me. It makes me feel so much better!

My OB wasn’t too worried, but she recommended that I get an ultrasound done, just in case. At the end of February, after my second heavy period had passed, I went in to get the procedure done. What the radiologist saw came as quite the surprise – there was a little something that looked like it could be a cyst, which could have been causing some of my problems, but…..there was also a fetus! And since there was a detectable heartbeat, that meant that I was already about 6 weeks along. You can imagine how stunned and surprised I was with that news!!

Even though we were elated to find out we were already expecting, unfortunately that was not the end of my bleeding, and I continued to have heavier-than-normal spotting about once a week until I was just over 10 weeks along. You can imagine the fear and terror we experienced every time it happened, wondering if I was having a miscarriage, if something was wrong with the baby, etc. but luckily every time it happened and I went in to get checked, baby girl looked perfectly happy with a strong heartbeat. Nevertheless (and the moral of the story that I am finally getting to), I was ordered to take it easy and not work out while all this was going on…I couldn’t even go for walks! Which, as you can imagine for a lifetime athlete, was not easy for me.

The good news is, ever since the first trimester, this pregnancy has been smooth sailing for me (knock on wood, still have 8 weeks to go!) and I have been able to figure out a workout routine that works for me and baby. So, without further ado, here’s all that I’ve been doing (and what I’ve changed) during my #fitpregnancy!

First, to give you some context, here’s a little look at what I was doing before pregnancy:

  • Sweat with Kayla App five days a week, which includes three high intensity strength workouts, two LISS (low intensity steady state) workouts and two to three rest and recovery workouts.
  • Occasional beach volleyball games on the weekends
  • Occasional hikes on the weekends
  • Always at least one (sometimes two) days off

Swimming has been my favorite pregnancy workout! It feels so good on my aching joints, and baby loves it too. Plus, you can get such a great cardio workout without the impact!

Here’s what my workouts looked like once I was cleared to work out again, up until about 28 weeks (so throughout my second trimester):

  • Two days of swim workouts – about 40 minutes per day of medium intensity lap swim. I must say, if there’s ANY way you can get in the pool, DO IT! It feels amaaaaaazing and I feel like I get my best workouts in this way. The water is my preggo body’s new best friend!
  • Two days of light weights and non-impact cardio – One day upper body and one day lower body, switching to lifting at a much lower intensity than my Sweat with Kayla workouts, lighter weights and higher reps. Each light weight lifting session (about 25 minutes) was followed by 20-25 minutes of medium- to low-intensity cardio such as elliptical, walking on the treadmill at an incline or stationary bike.
  • One day of Prenatal Yoga – I tried out a few different studios that offer Prenatal Yoga in my area and got a feel for what style I liked best. I highly recommend going to a class rather than trying to do it on your own with YouTube videos, etc. because you get the chance to meet other preggo mamas in your area and hear about their experience/what they are going through and share how you are feeling as well. However, if you’re in a crunch and don’t have the time (or budget) to make it to a studio, free online videos are certainly better than nothing. Having never been a passionate “yogi” before, I must say that I feel my current practice is really preparing me to have an easier, more mindful labor and delivery and I have learned a lot about how different stretches and poses will help.

Prenatal Yoga has taught me so much about slowing down and remembering to take the time to stretch. It's such a good preparation for childbirth!

Now that I’m in my third trimester (and finally feeling huge), I’ve refocused my workouts to really take it easy on my body and further prepare myself for the birthing process. Here’s what I’ve changed in the last few weeks:

  • Still doing two days of swim workouts (about 40 minutes a day at medium intensity) and trying to sneak in a third one whenever I have the time because it feels soooooo good.
  • Cut back to just one day in the gym doing about 20-30 minutes of strength training (now combining lower and upper body on the same day, still doing more reps with less weight) followed by about 30 minutes of lower intensity cardio, such as elliptical, walking on the treadmill at an incline or stationary bike.
  • Increased to TWO days of Prenatal Yoga per week to really help stretch out all my sore muscles and prepare myself as best as possible for the birthing process.

I do also want to add that, ever since we’ve gotten our little fur baby, we usually go for about a 20-minute walk every night after dinner. Not only is this great for my digestion, it’s a great time for the hubs and I to connect and to tire out the pup so she sleeps through the night!

Walks with our red golden retriever puppy have been one of our favorite ways to get some extra exercise throughout my pregnancy.

So there you have it, everything I’ve been up to workout-wise for the past 8 or so months. And, in case you’re curious, I’ve gained about 23 pounds so far, which puts me in the healthy range of what doctors recommend you gain during an entire pregnancy (25-35 pounds for someone who started out with a normal BMI.)

I’m looking forward to continuing my workouts as long as possible, but I’m trying to be really aware of listening to my body and giving it what it needs on any given day.

Listening to my body and giving it whatever sort of workout it needs has been really big for me in keeping up my #fitpregnancy.

Tell me, what are your favorite ways you’ve stayed fit during a pregnancy? Is there anything I’m missing??

Mixed Melon Cucumber Coolers

Our answer to the sweltering long weekend ahead right here.

These Mixed Melon Cucumber Coolers are incredibly refreshing and can be made into a cocktail or mocktail!

Hi! How are you all doing? Are you sweating it out in the heat like we are here in California or getting drenched by the record rains we’re having in other parts of the country? My thoughts are with all those affected by Hurricane Harvey and I pray that you find yourselves safe and dry very soon. I’m amazed by the outpouring of love and support I’ve seen for Texas coming in from all over the world, and it makes me happy to see that there can be such kindness and humanity in today’s otherwise crazy world.


Whether you’re doing your best to get in some sort of body of water (and out of the heat) or avoid any sort of water altogether because you’ve seen way too much of it this past week, these Mixed Melon Cucumber Coolers are for you. They’re refreshing and hydrating for those of us who need relief from the heat, and they’re healthy and uplifting for those of us who need a welcome respite from the rain and bad weather.

I talked the other week about how some of my OG flavor combinations (think your favorite Lip Smackers from when you were, like, eight) have been guiding recent mocktails I’ve created. First there was this Kiwi Coconut Cooler initially inspired by my one-time strawberry-kiwi obsession, and now we’re bringing back the cucumber-melon combo with these Mixed Melon Cucumber Coolers!

An overhead shot of super refreshing Mixed Melon Cucumber Coolers. Perfect for the end of summer!

I guess you could also say my recent mocktail creations have been guided by whatever fruits I can make fresh juice out of without a juicer, since at the moment we don’t have the luxury of enough space to fit a fancy juicer (or any other appliance, for that matter) in our tiny little kitchen. For that reason, easily puree-able fruits with minimal seeds have been my go-to in this time of non-alcoholic need 😛

To get started making these Mixed Melon Cucumber Coolers, you’ll first want to get a hold of some of the finest cantaloupe and seedless watermelon available. You won’t need the whole fruits to make the two servings this recipe yields, but I’m sure you’ll have no trouble finding a way to eat up any leftovers.

You’ll also want to track down some nice, crispy cucumbers. These add such a refreshing kick to the drink that if you close your eyes while you’re sipping you might just think you’re enjoying a relaxing spa day.

A Mixed Melon Cucumber Cooler is the perfect way to kick off a long, sunny weekend.

Simply toss these three ingredients together in a blender, along with a fresh squeeze of lime to give it some tang, and give it a nice whir to make your juice. It will turn out a little on the thicker side (like a purée), but have no fear because we’re going to top our mocktails off with a nice little splash of sparkling water. If you’re looking for even more flavor, you could even use a lightly flavored sparkling water such as La Croix or Spindrift. Creative license is yours!

And since we only add a touch of cucumber to the juice (compared to how much watermelon and cantaloupe we’re using) we add some fresh cucumber slices to our glasses to further enhance that spa-like flavor.

Mixed Melon Cucumber Coolers are hydrating and refreshing. Add some vodka or gin for an extra kick!

Oh, and I almost forgot. If you’re still on the booze train, add some gin or vodka to your Mixed Melon Cucumber Coolers to really knock it out of the park this weekend!

These Mixed Melon Cucumber Coolers are incredibly refreshing and can be made into a cocktail or mocktail!
Print
Mixed Melon Cucumber Coolers
Prep Time
10 mins
 

The perfect, refreshing warm weather mocktail - loads of fresh melon punctuated by a hint of cucumber. Add vodka or gin to make it boozy!

Course: Drinks
Servings: 2 drinks
Author: CaliGirl Cooking
Ingredients
  • 2 cups cubed seedless watermelon
  • 1 1/2 cups cubed cantaloupe
  • 3 inch piece of cucumber, peeled and cut into chunks, plus extra slices for garnish
  • 1/2 ounce fresh lime juice
  • Club soda
Instructions
  1. Combine watermelon, cantaloupe, cucumber and lime juice in a blender and pulse until a thick juice forms. 

  2. Fill two glasses with ice and divide the juice evenly among the two glasses. 

  3. Top each glass with sparkling water and slide a few extra cucumber slices down the inside of the glass for added flavor. Enjoy!

Mixed Melon Cucumber Coolers | CaliGirlCooking.com