In our house, we tend to eat oats for breakfast very often. Sometimes, this can prove difficult, because we’re running late or its summertime and I can’t bear the thought of turning the gas on to make us porridge. Not to mention, eating hot porridge on a hot day, only makes things hotter. So once I tried refrigerated overnight oats, I was really happy. If you’ve never tried overnight oats, you really should. Oats are healthy and when combined with some chia seeds, fresh fruit and nuts, it is a really healthy breakfast. The best part is, this is a make ahead recipe and requires no cooking. Which can be a blessing during hot summers. This is a versatile recipe and you can add your favorite fruit and nuts to top it off. So I hope you try this out as a breakfast option and let me know what you think.
Vanilla Overnight Oats
(Makes 1 portion)
1/3 cup rolled oats
1 tsp chia seeds
1/4 – 1/2 vanilla extract
Maple syrup, to taste
2/3 cup almond milk (you can use soy milk or any other milk of your choice)
Fresh fruit and nuts of your choice (I used some strawberries, grapes and slivered almonds)
In a mason jar, add all the ingredients except the fresh fruit and nuts that you’re using to top off the oatmeal with.
Cover the jar and refrigerate overnight. (You can make a larger batch and use it through the week)
In the morning, add the fresh fruit and nuts of your choice. Serve up.
If you’re someone who wants to learn how to bake, this is a great place to start. I’ve actually filmed the recipe too and I’ve included some of my tips and tricks to help out novice bakers. I will link the video at the end of this post.
Vanilla Sponge Cake
250g butter, at room temperature
250g sugar (Use either a really fine grain or powder your sugar in a dry grinder before using)
250 all purpose flour
1 tsp vanilla extract / vanilla bean paste
1 tsp baking powder
Preheat your oven to 180ºC and line the base of your cake tin and grease the base and the sides and set aside.
Separate the eggs.
Whisk the egg whites to stiff peak stage and set aside.
In a large mixing bow, beat the butter, sugar, egg yolks and vanilla till light and creamy.
Mix the flour and baking powder.
Sift the flour mix into the butter and sugar mix in 3 stages, folding the flour into the batter only until just incorporated, with each addition.
Add a couple of scoops of the stiff egg whites to the cake batter and gently mix to loosen the batter. Gently fold the rest of the egg whites into the batter till it is well incorporated.
Pour the cake batter into the prepared cake tin and bake for 30 minutes or till a cake pierced through the center of the cake comes out clean.
Let the cake cool down in the cake tin. When it has reached room temperature, carefully take it out of the tin.
You can now use this cake in any recipe that calls for a vanilla sponge cake or serve it as it is.