Tag Archives: Oats

Late to the table.

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I know I’m late to the table, to jump on the ‘Overnight Oats’ bandwagon, never really appealed to me. I can’t do cereal with cold milk, I have to eat it dry I even have butter on my Weetabix when I’m being childlike and need nursery food memories for comfort.  Shock horror, I know but I’m sure we all have some weird and wonderful food faux pas.

The more I read about the phenomena, I thought I must try this, I have all the ingredients in my store-cupboard. Another fact, I’m not proud to admit, but hey it’s true, my youngest now 14, gets up and leaves the house in the dark (school starts too early here) before I’ve had chance to be bright eyed and bushy tailed, *Mum fail* and I know was grabbing anything to eat that didn’t take up pressure minutes to prepare.

So I, we, she, could prepare breakfast the night before, leave in the fridge and hey presto a healthy, vitamin, energy packed pot of goodness would be ready to go.

Still, at this stage, I’m thinking cold, gloopy, mushy …….

I investigated all the recipes, ideas online, adapted them to what we had and set about creating our oaty concoction.  Kilner jar clean and ready, loaded with ingredients that would supercharge us to Wonder Woman status ( always wanted that costume 😉 ).  In the fridge it stood, to work its magic.

By soaking the oats all night in your chosen liquid, preserves the tastes and nutritional value from not cooking, a great source of iron and dietary fibre and slow realese energy, keeping you full up till lunch.

So this is what I created.

 

La Rosilla – Superhero Oats 😉

Serves 2 generously.

What you need: Large Kilner Jay or covered jar, mug to measure ingredients.

  • 1 mug of oats
  • 1 pot 125ml of greek yoghurt  – I use full fat, fat-free often tend to be full of sugar
  • 1 tbsp of Chia Seeds (Omega3)
  • 1 mug Unsweetened Almond milk – Skimmed milk would work fine too.
  • 1 tsp local organic honey
  • 1/2 tsp Vanilla
  • Pinch of salt – I used Himalayan pink, I had it for Christmas 😉
  • Handful of frozen berries

Mix all together and place in fridge until morning.

I then served in a bowl with a scatter of almond nibs and a sprinkle of Bloom Supercharge Matcha.

Well, well, well I was so pleasantly surprised it was delicious, thick and creamy almost luxurious.  So my thinking cap is on as there are so many adaptations and additions for your basic recipe, you can literally add any fruits, spices, liquids & nuts.  What’s your favourite medley ?  Please share your ideas.

Grated apple and cinnamon.

Peanut Butter and strawberries.

Pineapple and coconut.

Sultana and walnut.

So I hope it won’t be an overnight (excuse the pun) fad, and we start to feel our Wonder Woman powers.

 

 

 

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Oaty crumble cookies

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‘Mama there’s nothing in the treat basket’ ‘ it’s empty’ they call.

Our treat basket is on a high shelf, that you almost have to climb up-to to reach (purposefully) and we’re all tall in our family. Named as you can guess, as it’s home for sweet treats, nibbles & snacks, not often overladen, more than often poorly lacking, not for want of it being full, but like most families, after a shop, it’s contents are soon to be devoured.

My daughter flies back to ‘Blighty’ tonight to return back to college, I’d hate her to go, knowing the treat basket was empty. That’s my ‘ I can be a mum in pinny ‘ inner self thinking 😉 so I’ve rustled up our favourite super quick, oaty crumble cookies. The basket may be empty but the stock cupboard contains all we need to replenish our treat store, and suffice our sweet tooth.

Ingredients (easily doubled)

This amount makes about 15

  •  125 grams of butter
  • 125 grams of light brown sugar
  • 1 tsp of Golden Syrup
  • 1 tsp of Bicarb
  • 1 tsp of water

 

Put the above ingredients in a microwavable bowl, and heat on full power for 2 mins to melt.

Stir well to make sure all melted.

Then add

  •  125 grams of porridge oats
  • 125 grams SR flour

Mix to combine.

Put spoonfuls of the mixture onto baking sheets covered with baking parchment, and flatten slightly. (they do spread)

Bake at 150 degrees for approx 10 mins, until just golden.

Leave to cool and firm up.

 

Enjoy with a cuppa 🙂