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Overnight Refrigerator Oatmeal

Do you ever get tired of the same old breakfast? How many days a week can you eat granola, yogurt, bacon and eggs, bagels and cream cheese, toast and peanut butter? I desperately needed a change. PINTEREST…help!!! Overnight refrigerator oatmeal I had never heard of until this week. With Mason jars at hand (found here in Merida) I set out to try something different. Below are three variations… use your imagination to come up with others…

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Overnight Refrigerator Oatmeal

THE BASIC PROCEDURE

Step 1. Assemble these ingredients & supplies:

  • old fashioned rolled oats (not instant, quick, or steel-cut)
  • Greek yogurt (regular yogurt is thinner; if you use it, you’ll need to reduce the amount of milk
  • milk (I used coconut, but any kind will work)
  • chia seeds;
  • half pint (1 cup) mason jars,

Step 2. Add oats, milk, yogurt, and chia seeds to jar, along with desired sweeteners or flavors (see options below).

Step 3. Put a lid on the jar and shake to combine. I use white plastic jar lids sized to fit canning jars–they last longer than the metal tops and rims that come with the jars, and they are easier to screw on.

Step 4. Add fruit and stir gently until combined.

Step 5. Place in fridge overnight and up to 2 days; maybe longer depending on the type and ripeness of the fruit. The non-banana varieties have been good after 4 days for me.

VARIATIONS

Blueberry Maple Oatmeal

Ingredients

  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup skim milk
  • 1/4 cup low-fat Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 2 teaspoons maple syrup (more or less to taste)
  • 1/4 cup blueberries (or enough to fill jar)

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and maple syrup. Put lid on jar and shake until well combined. Remove lid, add blueberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

Banana Peanut Butter Oatmeal

 Ingredients

  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup skim milk
  • 1/4 cup low-fat Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 1 tablespoon peanut butter (may substitute PB2 powdered peanut butter)
  • 1 teaspoon honey, optional (or substitute any preferred sweetener)
  • 1/4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, peanut butter (or PB2), and honey. Put lid on jar and shake until well combined. Remove lid, add bananas and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

Raspberry Vanilla Oatmeal

Ingredients

  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup skim milk
  • 1/4 cup low-fat Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon raspberry jam, preserves, or spread
  • 1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, vanilla, and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled. 

FYI – I found a set of three  1 cup Mason Jars here for 149 pesos…

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Oat Bars with Banana and Applesauce

Oat Bars with Banana and Applesauce

 3 mashed bananas

1/3 cup applesauce (or mash a slightly cooked peeled apple in the with the bananas)

3 Tablespoons almond butter

2 cups oats

¼ cup almond milk

½ cup dried cranberries (experiment with other dried fruits, i.e. figs, blueberries, etc.)

1 teaspoon vanilla

1 teaspoon cinnamon

What the heck, add a few sliced almonds to the top before baking?

Go for it…add some coconut, too!

Bake 15 to 20 minutes at 350 degrees F.

Let cool and slice.

Would also make a great dessert if you slightly heated the bars and then served with a scoop of vanilla ice cream!

Blueberry Buckle (Dessert)

Over the last few weeks we have been visiting many friends in Ontario. This weekend saw us heading towards Tobermory, Ontario to see our friends Ethel and Marcel. En route we also visited with friends Brenda and Lynden and Richard and Peggy.

Overnighting with Ethel and Marcel, we enjoyed this great tasting dessert which has its origins in Amish country. The term “buckle”  refers to the fact that the crust buckles as it bakes.

If blueberries are not your cup of tea, substitute other fruits, or a combination of fruits.

Cake

3/4 cup sugar

1/4 cup butter

2 eggs

1 1/2 cups flour

1/2 cup milk

2 teaspoons baking powder

1/2 teaspoon salt

2 cups fresh blueberries

MIX all ingredients together in a greased 8 x 8 pan or if you want a thinner cake, use 9 x 12.

TOPPING

1/2 cup sugar

1/2 cup flour

1/4 cup butter

Mix all ingredients together and ad cinnamon and sugar to taste. Pour topping over cake and bake at 350 degrees for 40 – 45 minutes.