Overnight oats (review)

Tropical overnight oats

Overnight oats are something that I was a little hesitant to try. I haven’t eaten oatmeal since I was a child, back then the instant maple & brown sugar was a favorite. A couple times over the years when I was trying to be “healthier” I’d read something about how oatmeal was healthy and grab a variety pack of instant oatmeal from the grocery aisle. I always added sugar, and it never seemed like anything special to me so I usually ate a few packets and then forgot about it.

Cut to my Pinterest obsession. Like a lot of things, I was behind the crowd with Pinterest. I love instagram, but Pinterest just seemed like a waste of time – sharing things that other people shared didn’t make a lot of sense. But during my internship this spring, a fellow intern was telling me about all these creative ideas she had for decorating her new apartment, and they all came from Pinterest! So I checked it out, and unlike the first time I looked at it, I was hooked.

I started my Healthy + Fit board full of things that I wanted to try, healthy recipes and different workouts. That’s where I came across overnight oats.

peach cinnamon overnight oats

I was intrigued at the idea of just mixing up some oats and almond milk with fruit and letting it sit in the fridge overnight. It seemed so simple, would it be any good? I decided to try it because I had purchased some rolled oats and then couldn’t remember where I had seen a recipe that called for them. (oops!) I saw Oh my veggies Coconut Mango overnight oatmeal on Pinterest so I decided to give it a try. Typical of me though, I modified the recipe. I don’t think I’ve ever made any recipe I’ve ever found without modifying it in some way! I changed this recipe because I couldn’t find unsweetened coconut in my regular grocery store, my mango got mushy before I sliced it, and I wanted to use honey rather than agave. This was a lot of poor planning on my part – it really could not have turned out any better though!

peach cinnamon overnight oats

I am eating this 5-6 days a week for breakfast now. It’s quick, it’s easy, it’s cheap, it’s versatile, it’s vegan, it’s healthy – there’s really no downside to these! They have a hearty feel to them without being heavy. I feel like I’m having a good breakfast and they taste amazing.

My tweaks are pretty simple. I like sweet foods but for breakfast, I don’t want something that tastes like dessert, so 1-1/2 tablespoons seemed like a lot to me. I drizzle about 1 teaspoon of honey on the oats prior to adding the milk & fruit and stirring it all together. The peach cinnamon combo is really simple.

Peach Cinnamon Overnight Oats

1/2 cup rolled oats
1/2 cup unsweetened almond milk
1 teaspoon honey
half a peach, chopped into bite sized pieces
1 scoop unflavored protein powder (optional)*

Stir it all together, refrigerate overnight, and then sprinkle some cinnamon on it the next morning before you eat it.

Nutrition:

225 calories
8 grams protein
39 grams carbs
5 grams fat
* don’t forget to add nutrition info for protein powder, if used.

coconut overnight oats

It’s less clean, but to make these take literally less than a minute to make, instead of using fresh fruit use a fruit cup. Read the label on those though. They’re ALL different. It’s obvious you don’t want the one that’s packed in syrup, but watch what they’re packed in! One little cup can easily be over 100 calories, some have artificial sweeteners, some are packed in juice and have more calories but no artificial sweeteners. I’ve only come across one that was packed in water and had no artificial sweetener. Each fruit is different with the same manufacturer too, so don’t expect Del Monte mandarin oranges is the same as Del Monte peaches. Always read the label! For the first photo above, the tropical overnight oats, I used a Del Monte tropical fruit in juice, so it’s a few more calories than a no sugar added cup but it as no artificial sweeteners.

For the original, tropical recipe, please visit Oh my veggies. I’m new to this whole food blogging thing, and I don’t know the etiquette of writing about and using other people’s recipes but since I didn’t really change much about this one I don’t feel right about reposting it 🙂

Gluten free, sugar free Belgian waffles

This morning, for my cheat meal brunch, I decided to take my favorite Belgian waffle recipe and make it gluten and sugar free. This is not an overly sweet Belgian waffle recipe to begin with, the original recipe only calls for 2 T of confectioner’s sugar for 8 servings, so I warn you in advance if you like a super sweet waffle then you’re going to be disappointed!

Belgian waffles

Ingredients

1/3 cup almond flour*
1/3 cup coconut flour*
1/3 cup quinoa flour*
1 teaspoon baking powder
1 tablespoon powdered stevia (I prefer stevia in the raw)
1/2 tablespoon coconut oil
1 cup unsweetened almond milk (or other diary free milk)
1/3 cup water
1 egg white and 2 egg yolks, separated
1-1/2 teaspoons vanilla extract
1 scoop unflavored/unsweetened protein powder (optional. I use isopure unflavored whey protein)

* or sub 1 cup all-purpose gluten free flour

flours

Directions

Combine the flours, baking powder, stevia, oil, milk, water, and egg yolks.

Beat the egg white and vanilla until they stand in soft peaks. Fold into the batter (do not over mix). Mixture will be a bit thicker than a wheat flour batter.

mixture

Pour 1/4 of the mixture into each side of a hot waffle iron (assuming it’s like mine & makes two waffles at once) and bake for about 2 minutes. My waffle iron has a light that goes off when the waffle is done.

batter

waffle maker

Repeat with the remaining batter. Makes 4 servings (aka 4 waffles. What you see pictured is 2 servings.)

Top with your favorite fruit, fruit spread, nut butter, butter, maple syrup, basically whatever you like on waffles. Since I happened to have Fiordifrutta organic fruit spread in Strawberries & Wild Strawberries from my April Love with Food box that I’ve been excited to try, I topped mine with that!

fruit spread

finished

The Verdict

I was actually really surprised at how well these turned out! They were really fluffy, slightly chewy, and turned out better than the recipe did with wheat flour. The Fiordifrutta spread was tasty, but because of the waffles not being sweet themselves, I think I would’ve done better saving it and topping the waffles with maple syrup. Live and learn! The Fiordifrutta spread was a bit like a syrup in consistency however, so if it had been more than a sample it probably would’ve worked better. This cheat meal was definitely worth the work! I ate the waffles with scrambled egg whites and a morningstar farms veggie sausage, since this was brunch.

The great thing about these waffles is that they freeze REALLY well (at least the wheat flour recipe does!) When I have made these in the past with wheat flour, I usually freeze the extras in a gallon sized ziplock bag and then eat them just like a store-bought frozen waffle. Pop it in the toaster and you’re good to go. I am freezing the uneaten waffles from this batch, so I will report back on how they do!

Note: the original recipe link does contain nutrition info. I did not crunch the numbers on this, partially because it was a cheat meal and partially because I just didn’t want to go to the effort of it! If you try this recipe, comment and tell me what you think!

Printer friendly recipe here!

yum

brunch