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Discover the delicious oat sensation when you soak your favorite Quaker® Oats overnight! Milk, yogurt and berries are among the most popular combinations but do not let that stop you from creating endless overnight masterpieces of your own. Simply make it the night before and grab it to go in the morning! There is no wrong way to prepare your overnight oats but if you are searching for a little inspiration, here are some ideas from Quaker Oats.

For best results, let oats soak in the fridge for a full 8 hours so they can absorb all the liquid and use a one-to-one ratio of oats and your choice of milk, yogurt or any other dairy substitutes. For a more crunchy, textured breakfast, set some of the toppings aside to add in the morning and achieve maximum texture with Old Fashioned Rolled Oats or with Instant or Steel Cut Oats. Frozen fruit toppings work especially well as they release delicious juices when they ‘thaw’.

OVERNIGHT OATS

Ingredients:

For Chocolate & Coconut Oats

1/2 cup Quaker® oats

1/2 cup unsweetened coconut milk

2 tablespoons cocoa powder

1/8 teaspoon almond extract

1 tablespoon chia seeds

2 tablespoons shredded coconut

2 tablespoons maple syrup

For “Pina Colada” Overnight Oats

1/2 cup Quaker® Oats

1/2 cup low fat milk

1 tablespoon pure honey

1 teaspoon coconut, shredded

1 tablespoon almonds, slivered

1/4 cup pineapple, diced

Method:

  • For the Chocolate & Coconut Oats, add oats to your container of choice and pour in milk.

  • Add the cocoa, almond extract, chia seeds, coconut, and maple syrup before refrigerating.

  • Chill oats overnight and enjoy in the morning with a drizzle of maple syrup and chia seeds.

  • For the “Pina Colada” Overnight Oats, add the oats to container of choice and pour in milk.

  • Add the coconut, almonds and diced pineapple in layers and top off with a drizzle of honey.

  • Place it in fridge overnight and enjoy in the morning with chia seeds and a dollop of yogurt.

Overnight Oats

To start the new year on a healthy note, along with some serious health-conscious resolutions to make more informed food choices and to favour homemade as far as possible, I share with you this amazingly easy granola. With its blend of nutritious unprocessed ingredients, it makes a very satisfying meal for breakfast, served with low fat Greek yogurt and organic dark chocolate. I scaled down the recipe from Yummy Healthy Easy to make 2.5 cups, which is to be stored in an air-tight container and might well last over a week even if you plan to eat granola daily as your morning intake of carbs and nutrients. I would hereby like to wish a very Happy New Year to all my readers! May 2017 bring us yet more delicious recipes to blog about and more mouth-watering photos to upload and share on this space.

HEALTHY HOMEMADE GRANOLA

 

Ingredients:

1 1/2 cups old fashioned oats

1/2 cup sliced raw almonds

1/4 cup shredded coconut

1/4 cup roasted sunflower seeds

1 1/2 teaspoon flaxseed

1 1/2 teaspoon wheat germ

1/8 cup coconut oil, melted

1/4 cup honey or maple syrup

Greek yogurt, to serve

Raspberries and strawberries

Chopped dark chocolate

 

Method:

  • Mix first 6 ingredients in a large mixing bowl. Melt coconut oil in the microwave for about 30 seconds.

 

  • Add the honey to coconut oil and combine. Pour this over oat mixture and stir to coat everything well.

 

  • Spread into an even layer on a cookie sheet and bake granola at 325 degrees for about 15-16 minutes.

 

  • Stir it gently and let bake for another 10 to 15 minutes, until golden brown. Leave the granola to cool.

  

  • Store in an airtight container. When ready to assemble, place the yogurt in bottom of serving glasses.

 

  • Add a layer of granola over the yogurt, then top with chopped dark chocolate and whole fresh berries.

  

Happy New Year 2017!

Inspired by Delicious.com, I made this spectacular yet incredibly easy dessert cake to celebrate my brother’s birthday. It requires almost no effort but loads of patience for it takes hours for the ice cream layer to set until it is firm enough to be unmolded safely. I love the tropical combination of flavors which combines coconut flakes, fresh mango and toasted macadamia nuts in this special celebration cake to give it a vibrant summer touch. It does get a tad messy to serve, so be sure to get your cake out of the freezer only when you are ready to blow the birthday candles.

MANGO COCONUT MACADAMIA ICE CREAM CAKE

Ingredients:

1 cup (90g) desiccated coconut

270ml can coconut cream

1L vanilla frozen yoghurt or ice cream

1 cup (150g) macadamia nuts

90g scotch finger biscuits

60g unsalted butter, melted, cooled

3/8 cup (80g) caster sugar

1 large lime, juiced to give 50ml

2 mangoes, sliced into long thin strips

Coconut flakes, to serve

Method:

  • Grease and line the base and sides of one 18-cm spring form cake pan with baking paper.

  • Using a stand mixer, beat the desiccated coconut and coconut cream until well combined.

  • Add the frozen yogurt or ice cream and beat the mixture on low speed until well combined.

  • Immediately cover the pan with plastic wrap, freeze for at least 5 hours or overnight till set.

  • Preheat oven to 200C. Place macadamias on baking tray and roast for 8 minutes till golden.

  • Keep aside 1/4 cup (35g) nuts to garnish the cake, place remaining nuts in a food processor.

  • Add the biscuits and pulse them to fine crumbs. Add butter and whiz until well combined.

  • Spread crumb mixture over the top of the set ice cream cake and press it into an even layer.

  • Cover cakes with plastic wrap and freeze for at least 1 hour to set or until ready to assemble.

  • To make syrup, place sugar and 1/4 cup (60ml) water in small saucepan over medium heat.

  • Stir until the sugar dissolves. Bring it to a simmer and cook, without stirring, for 8 minutes.

  • Carefully add lime juice to the golden caramel and remove from heat. Allow caramel to cool.

  • Chill until ready to serve. To assemble, remove cake from pan and peel away baking paper.

  • Top the cake with macadamias, mango and coconut flakes and drizzle it with lime caramel.

Tropical Flavours on a Birthday Cake

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