I guess I’m a little late to the “overnight oats” party. Better late than never, I suppose.
I have been reading about the overnight oats craze for quite awhile, however, and this weekend seemed as good as time as any to finally try a recipe out myself.
My weekday breakfast does not vary much from my usual oatmeal and hot tea. After discovering Better Oats during my internship, I have been hooked on these for my morning meal (and it’s seriously genius that the oatmeal packet doubles as the measuring cup). Anyway, after attempting my own overnight oats, I’m convinced these will begin to make an appearance in my breakfast lineup. They are easy to grab in the morning and the preparation is relatively minimal. The hardest part is deciding on the flavors to experiment with!
Very Berry Overnight Oats
- 1/4 cup steel cut oats
- 1/3 cup milk
- 1/3 cup Greek yogurt (I used vanilla)
- pinch of brown sugar
- 1/2 cup mixed berries (approximately)
- Combine all ingredients (I used a Mason jar), stir, cover and refrigerate overnight.
- Enjoy hot or cold the next morning.
I used steel cut oats, but you can easily use rolled oats. Both are whole grains (remember to make half of your grains whole!) and a good source of fiber. The milk and Greek yogurt provide a protein punch and the berries round out the meal for a balanced breakfast. The only thing missing are the vegetables!
I think my next attempt will be apple cinnamon.
Have you tried overnight oats? What is your go-to recipe?
Over the weekend, our nutrition graduate student group hosted a “Fall Foods” party. We had quite the spread – vegetarian chili, roasted vegetables, various dips, homemade pretzels, pumpkin chocolate chip cookies, and cinnamon ice cream (among other things).
I volunteered to make the ice cream since I have one of these fancy machines sitting around my apartment.
This ice cream maker was one of those impulse buys…you know what I mean, right? I’ve had it for several years but have probably only used it a handful of times (mostly because I’m impulsive when I cook/bake/experiment and forget to freeze the base ahead of time and end up with a soupy mess).
I couldn’t have been happier with how the cinnamon ice cream turned out. I was a little nervous about how much cinnamon to add, but it seemed to be a hit. One guy even told me the ice cream tasted like a snickerdoodle. I’ll take that as a compliment.
Cinnamon Ice Cream
- 1 cup skim milk
- 3/4 cup sugar
- 2 cups heavy cream
- 2 1/2 tsp cinnamon
- 1 1/2 tsp vanilla
- dash of salt
- Freeze the ice cream base for at least 24 hours. It needs to be COLD! (for this machine; if you have a different one, follow those directions)
- Using a mixer or whisk, mix the milk and sugar until the sugar is dissolved.
- Add in remaining ingredients and stir well.
- Turn on machine and pour in mixture (again, follow YOUR machine’s directions/set up) and “churn” for 20-25 minutes.
The cinnamon ice cream paired well with the carrot cupcakes we also served, but I think it would go well with other desserts as well. Apple crisp, anyone?
What’s your favorite fall flavor of ice cream? Does it ever get too cold to eat ice cream?
Wow. Did September fly by for anyone else?
I don’t know if it’s the hustle and bustle of the semester or all the fun things I’ve been doing (i.e. spontaneous weekend getaway, The Color Run), but September has flown by!
Now that it’s officially fall (isn’t this tree at the end of my street gorgeous?) and October is here, I’m in full pumpkin and other fall food mode. I spent last evening baking fun fall treats with a fellow grad student and wanted to share one of my favorite fall recipes with you (who am I kidding, these cookies are good all year, not just fall!).
Pumpkin Chocolate Chip Cookies
- 1 stick margarine, softened
- 1 1/2 cups sugar
- 1 tsp vanilla
- 1 egg
- 1 15 oz can pumpkin
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 package chocolate chips
- Preheat over to 350 and grease baking sheets.
- Cream margarine and sugar.
- Add vanilla, egg, and pumpkin (beat).
- Mix in the rest of the dry ingredients.
- Stir in chocolate chips.
- Bake approximately 14 minutes.
These are so deliciously moist and sure to help you get your pumpkin fix. Enjoy!
Tomorrow marks the start of my second year of grad school. Wow. Where did the last year go?
While I am sad summer is over, I am ready to get back into a real routine and have some structure to my life. I did spend most of the summer working on my research, but I still managed to have some fun. I had some great trips (El Salvador, Pittsburgh, Virginia, Delaware), awesome visitors (family and friends), and made some great memories with my grad school friends. I also got to spend some time at home with my family.
My free time is about to dramatically decrease, but I’m ready to hit the ground running this semester. My backpack is (almost) packed, my planner is updated, and my clothes are ready for the morning. Bring on the school year!