I don’t know about you, but my apartment gets hot in the summer. Like, west-facing-brick-insulated-not-enough-airflow hot. And on those summer nights when even sitting on the couch makes me sweat, I flat out refuse to turn on the oven. The heat is just miserable.
Luckily, there are tons of really great no-cook meal options available — so I always have plenty to eat! Check out the guide below to making no-cook meals all day long.
Fruit Tart from Simply Delicious
In this recipe, Special K cereal serves as the base of this no-bake tart, filled with yogurt and fruit.
Overnight oatmeal from The Yummy Life
Combine old fashioned rolled oats, greek yogurt, milk, and chia seeds in half pint mason jars. Let sit overnight for a ready-to-eat breakfast when you wake up.
Papaya Yogurt Boat from Eat Life Whole
A super simple but delicious and nutritious breakfast! Simply fill a halved and seeded papaya with yogurt and nuts.
Chicken Salad in an Avocado Bowl from Margaritas In The Rain (That’s me!)
This is one of the go-to recipes in my house — even in the winter! It’s a great use of leftover or canned chicken.
Caprese Sandwiches from The Sweets Life
I don’t think there is a better combination than tomatoes and mozzarella. Try the famous caprese salad on a sandwich for the ultimate no-bake lunch.
Crab Sandwiches from Real Simple
During the summer it’s often easy to find pre-cooked crab at your local grocer. These crab rolls on hot dog buns are a perfect way to beat the heat, whether you’re at the coast or not.
Sunny Energy Bites by Zakka Sweet Design
Dried fruit, coconut, sesame, and citrus… need I go on? These are a great bite-sized snack that will satisfy even the meanest sweet tooth.
Homemade Hummus from the Guilty Kitchen
Whether you have a favorite brand or prefer to make your own, hummus is a great item to have on hand. Spread it on sandwiches or serve it with crackers or veggies as a healthy dip alternative.
Mango Banana Green Smoothie from Skinny Taste
Smoothies are one of my favorite things when it’s hot. And this one is guilt-free because it’s packed with fruit and vegetables. So enjoy it for a snack — or any time of the day!
Soup and Salad
Super Simple Raw Kale Salad from Back To Her Roots
Kale is the new “it” superfood, and it doesn’t need to be cooked to be enjoyed. Try this no-cook kale salad as an alternative to your normal dinner salad.
Cold avocado soup from Country Living
The most difficult part of this beautiful soup is having the patience to let it cool for an hour before serving it.
Ham and Black Eyed Pea Salad from Real Simple
This salad is hearty enough to be its own meal, but also works well as a side salad. They key to this no-cook recipe is buying frozen black eyed peas. Brilliant.
Vegan Spring Rolls from Figgy and Sprout
While spring rolls are traditionally thought of as an appetizer, these vegan spring rolls are loaded with enough goodies to be a wonderfully filling summer meal.
Lasagne Stack from Bareroot Girl
This Lasagne Stack is not only raw, but beautiful to boot. A perfect meal for impressing guests during a hot night!
Scallop Ceviche from Margaritas In The Rain
Another one of my household’s favorite recipes. This ceviche recipe can easily be modified with other types of seafood if scallops aren’t readily available. A really lovely, citrusy meal.
Elvis Cake from The Kitchn
Peanut butter, pretzel, and banana no-bake pie. Enough said!
Apple and Almond Butter Fudge from Inspired Edibles
A healthy alternative to a classic dessert. This homemade, no-cook fudge is made with all natural ingredients — and is vegan and gluten-free.
Andy’s No-Bake Layered Banana Cheesecake with Chocolate Crust
This recipe is courtesy of Andy Hayes, Plum Deluxe’s very own editor.
No-Bake Layered Banana Cheesecake with Chocolate Crust
Cheesecake: Blend cream cheese and sugar until smooth; add in the mashed banana and vanilla, and whip until combined. In a second bowl, combine whipping cream and tablespoon of sugar. Blend with an electric mixer or whisk until thick and creamy. Fold 3/4 of the whipped cream into the cream cheese mixture and stir until combined; keep a bit of whipped cream topping in reserve to top the final dish. Keep mixture cold until ready to serve.
For the Crust: Melt the butter in microwave; add in the crushed chocolate graham crackers and salt and stir with a fork until butter is mixed in.
To Serve: Use a pint glass or other tall glass. Alternate layers of graham cracker crust and cheesecake. Top with whipped cream; serve immediately.
So there you have it. My roundup of no-cook meals to get you through the summer. Good luck and stay cool out there, friends!