Purple Overnight Oats From eatingrules.com

Purple Overnight Oats

Author: Jory Lieber

Recipe Type: Breakfast

Ingredients

¾ cup old-fashioned rolled oats (GF oats)
¾ cup milk (any kind of milk will work)
½ cup blueberries (frozen or thawed)
½ teaspoon pure maple syrup
1 teaspoon pure vanilla extract
2 tablespoons shredded coconut, unsweetened (I like to use Bob’s Red Mill brand) optional (I personally do not care for coconut, I would omit this)
2 teaspoons chia seeds (I haven't tried chia seeds but I'm willing to)

Optional Toppings to add right before enjoying:

1 tablespoon nut butter
Additional items you like such as sliced almonds, fresh fruit, crushed crunchy cereal

Instructions

Add all ingredients, except toppings, to an air-tight container.
Mix well and refrigerate at least 6 hours or overnight.
You can heat the oats in the microwave for 30 seconds to 1 minute to remove the chill, if desired. Top with additional toppings and enjoy!

Notes

Yields 1 generous adult serving. Divide recipe in half to make a toddler serving. This will last 2-3 days in the fridge.

Comments

Hough Bakery - butter cookies

Hough Bakery By Gail Greenberg & Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streus...

Johnny Mango's Shrimp Fried Rice with Fiery Lime Sauce

Backstory: My friend introduced me to this AMAZING fried rice about 6yrs ago. She asked did I want "fried rice" (I'm thinking "traditional" fried rice) OH NO! I tasted this and my taste buds went crazy!!! I had her bring it as often as I could. Unfortunately I have never been to Johnny Mango (near Downtown Cleveland) myself. I have been craving this for about 6yrs and I am SOOOOO HAPPY that there is a recipe! I do still want to go to Johnny Mango World Cafe & Bar but until then I will try to recreate it myself. If you ever visit Cleveland OH I suggest checking this out! INGREDIENTS For the rice 2 cups jasmine rice (I'd probably use white and brown) 2 3/4 cups water (filtered clean water) 1 tablespoon vegetable oil (Olive oil) 1 teaspoon salt (kosher salt) 2 eggs, beaten 1 teaspoon garlic, minced 6 ounces shrimp (large 31-40 count) 1/3 cup scallions, sliced 1 cup English cucumber, diced (organic) 1 ...

Bob's Red Mill Scrumptious Blueberry Muffins

Scrumptious Blueberry Muffins 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour 2 tsp Baking Powder (GF) 1/2 tsp Salt (kosher salt) 1/2 cup (1 stick) Butter, softened (smart or earth balance) 1 1/4 cups plus 1 Tbsp Sugar, divided (raw sugar) 2 large Eggs (Vegan Eggs from Follow Your Heart) 1/2 cup Buttermilk (1 cup nondairy milk & 1tbs of lemon juice or vinegar) 1 1/2 cups fresh Blueberries (or frozen) Preheat oven to 425ºF. Grease a muffin pan with butter or nonstick spray or line with paper baking cups. Whisk together flour, baking powder and salt. Set aside. In a large bowl, cream together butter and 1 1/4 cups sugar until light and fluffy, scraping down the sides of the bowl often. Add eggs one at a time, beating well after each addition. Add half the flour mixture and beat until just blended. Beat in buttermilk, then add remaining flour mixture and beat until blended. Gently fold the blueberries into the batter. Spoon batter into prepared muffin p...

Cooking With Mommy

Search This Blog