Sunday, January 3, 2021

Maple-Sweetened Overnight Oats, Three Ways #CulinaryCam #Sponsored

Complimentary product was provided by The Quail & Olive for this post and this page may contain affiliate links. 
However, all opinions expressed here are my own.


Of course I've heard of 'overnight' oats for years. But I had never tried them until we were visiting one of my best friends in Denmark over the Christmas holiday a couple of years ago. She made these beauties for us one morning. And I have been making them regularly ever since. 


Overnight oats are so flexible and so simple. Seriously: six ingredients, five minutes, and four easy steps. Then they go into the fridge overnight and you have a  healthy, filling breakfast the next day. Because they are on our table regularly, we decided to make a video for our Culinary Cam YouTube channel. You can watch that video: here.


You can make these with any kind of sweetener that you have, but I love to make ours with the Runamok Maple Syrup that I picked up from pantry section of local-to-me shop The Quail & Olive* in Carmel Valley. I've used the cardamom-infused version and, as you can see, I'm almost out of the elderberry-infused bottle. Time for another stop to visit Anni. Soon.

Ingredients makes 2 servings

Basic Oats
  • 1 cup rolled oats
  • 1 Tablespoon chia seeds
  • 1 cup milk (I use oat milk, but you can use whatever milk you like)
  • 1/2 cup yogurt (I use whole milk yogurt for a thicker texture, but you can use whatever yogurt you like)
  • 1 Tablespoon maple syrup (you can use honey or sugar)
  • Also needed: muddler, mason jar with lid

Variations: Three Different Ways to Flavor Your Oats


#1: Add 1/2 cup fresh raspberries plus more berries for garnish


#2: Add 1/2 cup chopped bananas and 1 Tablespoon almond butter plus more bananas and almond slivers for garnish


#3: Add 1/2 cup chopped kiwi and 1 Tablespoon matcha green tea powder plus more kiwi for garnish

Procedure

In a mason jar, whatever fruit you're using. Mash the fruit in the bottom of the jar with a muddler or spoon.

Mix in the yogurt and maple syrup.

Pour in half of the milk and half of the oats and half of the chia seeds. Pour in remaining milk followed by the remaining oats and chia seeds. Stir until everything is moistened.

Cover with the lid and refrigerate overnight.


To serve, spoon oats into a serving glass. Add more maple syrup, if desired. Top with garnish.


Enjoy! This is a filling, healthy and beautiful breakfast that practically makes itself and is ready when you get out of bed.

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*Disclosure: I receive compensation in the form of complimentary products for recipe development 
and generating social media traction. All opinions are my own.

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