Advertisements

Blog Archives

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…

DSC_0012

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…

DSC_0015

 

Advertisements

Flour Substitutions

Quite often one does not have all-purpose white flour or chooses not to want to use it. Below are some substitutions we came across that you can consider….

FLOUR SUBSTITUTIONS

When a recipe calls for 1 cup of sifted all purpose flour, try one of these –

¼ cup soy flour plus ¾ cup white flour

1/3 cup wheat germ plus 2/3 cup white flour

1/3 cup whole wheat flour plus 2/3 cup white flour

¾ cup coarse corn meal

¾ cup rice flour

1 ½ cups rolled oats

1 cup of oat flour

Add 2.5 teaspoons of baking powder per cup to compensate for the all purpose flour for heavier yeast breads.

Mixed Fruit Crisp

MIXED FRUIT CRISP

This crisp is just Larry’s version of an old-fashioned apple crisp.  Be creative, and adventurous!

Servings:  about 8 – 10 medium size

You will need 1 oven proof casserole, with lid or use foil to cover.

(He used our  French white corning approx. 11” x 8.5” x 3”. It was the perfect size for this quantity.)

Grease with shortening or a bit of coconut oil.

Set oven at 350 F.

Fruit mixture

1.5 cups pear: peeled and cubed ½ ‘’ size

1.5 cups fresh figs: cut in 1/8ths

1 cup mango: cubed ½” size

1/3 cup white sugar

1/3 cup flour

4 Tbs fresh grated ginger

1 lemon:  zest the lemon and squeeze the juice of ½ lemon into the fruit mixture, cut the other half into small segments, skin removed

1 cup of toasted slivered almonds

Amaretto for drizzling lightly over the almonds (optional)

Topping

½ cup of flour

2/3 cup rolled oats: large flakes, not quick cooking

1 cup of toasted coconut

I cup brown sugar

1/3 cup of softened butter

1 tsp salt

¼ cup of coconut oil (or use ½ cup of butter instead of 1/3 cup)

The remainder of the lemon zest

Coconut liqueur (not coconut rum) for drizzling over the topping

Honey for drizzling over the topping

Preparation

Toast the almonds and the coconut separately and put them aside to be added in later.

Whisk flour, ginger, lemon zest and sugar together.   Mix fruit together, adding in lemon juice, then sprinkle the flour mixture over the fruit and and mix well to coat all fruit.  Place mixture in the greased casserole.  Cover the mixture with the toasted almonds and drizzle with Amaretto.

Combine the dry topping ingredients, flour, oats, coconut, sugar, salt and lemon zest.  Add the coconut oil and butter.  Mix well and press on to fruit and almond mixture.  Drizzle with the coconut liqueur if desired.

Put in oven with lid on and set timer for 30 minutes.  Remove lid after 15 minutes to allow top to become “crisp”. Reset timer for 20 minutes. Check after 10 min. to see if topping is becoming brown.  If you see the topping becoming too brown, replace the lid. Total cook time should be between 30 and 45 minutes.

Best served with a scoop of coconut ice cream or French vanilla if you cannot find coconut.

Slow Cooker Porridge

Porridge you say? Well we have been in Ontario for two weeks now and so far, it has rained, snowed, sleeted and been quite cold. I should have had lots of time to send new posts, but moving around has its drawbacks with, aka Internet problems.

Today? It’s raining as it always seems to do when we travel anywhere in the world. Fortunately, our friend Joan on Howe Island where we were staying made us this great porridge yesterday morning to warm our bodies. It was great, as was our visit with she and Gary!! Thanks Joan and Gary for a wonderful visit!!

So, for all you northerners, here is the recipe  made by Joan…

4 cups water

1 cup steel cut oats (available at Loblaws …you guys in Mexico can buy rolled oats)

1’2 cup milk

1/2 cup dried cranberries

1’2 cup chopped dried figs

1/2 cup raisins or chopped dates

I think you could use almost any combination of dried fruits, i.e. mango, apples, bananas, etc.

Put all ingredients into the slow cooker on low just before you go to bed (assuming you don’t go to bed at 7 pm…or get up at noon!)

When you wake up it will be ready! Next I will look for slow cooker coffee…since I can’t figure out how to set the coffee maker yet…haha