Overnight oats – gingerbread Apple Raisin

My second attempt at my own recipe for overnight oats was, in my own opinion, very delicious. I made it again (it’s in the fridge right now and will be ready to eat tomorrow morning).

I love the taste of apples and cinnamon, but I love gingerbread even more. So… Why not combine the two? 

I’m not going to spend any more time talking about it and just post my recipe. Try it and let me know what you think.

The Recipe:
1/2 cup oats
1/4 cup Greek yogurt
1/4 cup applesauce (unsweetened)
1/4 cup water
1/4 cup milk
1/2 teaspoon cinnamon 
1/2 teaspoon ground ginger
1 tablespoon blackstrap molasses
1 tablespoon chia seeds
1 tablespoon raisins

Instructions:

Add all ingredients into a mason jar and shake until well combined. Place in fridge overnight and enjoy in the morning.


Overnight oats – Latte Coconut

I’m a little late to the overnight oats game, but I’ve found a new obsession that actually makes my life a zillion times easier. I never seem to find time, in the morning to both make and eat my breakfast. I love making hot oatmeal with cooked finely diced apples, cinnamon, and a dollop of my homemade Greek yogurt. But I either forget to make it in time or by the time I’ve made it I’ve run out of time to eat it… Overnight oats have simplified this and it’s ready when I want it.

My first attempt was a simple oats, yogurt, milk, applesauce, and cinnamon. I didn’t have any almond milk, so I used my 1% dairy milk.

The standard ratio for oats is 1/2 cup dry to 1 cup wet, so keeping that ratio in mind it’s pretty simple to come up with your own recipes. I searched Pinterest for some different recipes and couldn’t really find exactly what I wanted, so I made up my own.

My second attempted recipe was a chocolate fudge one, which I immediately adjusted. I used espresso powder and chia seeds, which adds a nice texture and great nutrition (fiber, protein, and omega-3 fatty acids to name a few).

The Recipe:
1/2 cup oats
1/2 cup yogurt (Greek if preferred)
1/2 cup coffee
1/4 cup milk (to account for thicker yogurt)
1 Tablespoon coconut flakes (sweetened, if desired)
1 tablespoon espresso powder
1 Tablespoon chia seeds
1 Tablespoon chocolate powder 
1 teaspoon vanilla extract

Instructions:
Place all ingredients into a mason jar (or bowl you can easily cover) and shake (stir) until fully combines. Place in fridge overnight and enjoy the next morning.

Marinara, simple and tasty

I’m a huge fan of anything homemade and even more so when it’s simple and tasty to boot. Yet another great find on Pinterest, but I modified it to my own liking. 

I don’t think I need to go into a long drawn out post on this one, though I’d certainly love to make this entire recipe from all fresh ingredients (and make my own diced tomatoes from my “potted plant garden”), but right now I have to use canned diced tomatoes. 

I buy diced tomatoes on sale (less than $1 per can, for the 28oz cans). A jar of decent marinara sauce costs upwards of $7 and with how little it costs to make it from scratch, I can’t justify spending that much. This recipe makes roughly 2-3 jars of sauce, so it’s a pretty good budget saver. I freeze the leftover sauce in mason jars and put them in the fridge (24 hours before I need them) to defrost for use. I’m no a huge fan of canned tomatoes, but hopefully my potted tomato plants will do well this summ and I won’t have to buy canned for much longer. 

So here’s the process for making the sauce. Heat a pot, or sauce pan, at medium-medium-high and add olive oil (I use California Olive Ranch everyday extra virgin olive oil, first cold press). 


Add diced onions and cook, until almost glassy, and then add minced garlic. Cook until everything is soft and aromatic. Mix in the spices, and stir to combine, before adding in the remaining ingredients. Add in tomatoes, tomato paste, wine (I use Chardonnay from the Gallo family, nothing fancy and I buy the tiny bottles, because I am not a huge alcohol drinker and we’d just end up tossing it all), olives, salt, and pepper. 


Bring to a boil and then reduce temperature to low and cook for 30 minutes. Check every so often and stir as needed. After the 30 minutes I stick blend the entire thing until it’s pretty fine. 

At this point I add my baked meatballs to the sauce and cook for another 20 minutes. 

Recipe
1/4 cup olive oil
1 cup diced onions
4-5 cloves minced garlic
1 Tablespoon Basil
1 Teaspoon Oregano
1 6-ounce can tomato paste
1 28-ounce can diced/stewed tomatoes
1 8 ounce jar Kalamata olives, drained (reserving 1 tablespoon brine to add to sauce)
3/4 cups white wine (Chardonnay)
1/2 teaspoon salt
1/4 teaspoon pepper

1. Heat sauce pan and add olive oil
2. Add in diced onions and cook until almost glassy/softened.
3. Add in garlic and cook until aromatic (roughly 1-2 minutes, don’t allow garlic to burn)
4. Add in spices and stir to coat onions/garlic
5. Add in remaining ingredients, stir, and bring to boil
6. Cook on low for 30 minutes, stirring occasionally 
7. Stick blend to your desired smoothness. 

Note: I add my oven baked meatballs at this point and cook for additional 20 minutes.