Saturday, October 17, 2015

Oatmeal hot or cold!

As the weather continues to fluctuate between summer and fall, I cannot keep track of whether I should plan on making cold overnight oats or warm cooked oatmeal. That's why I'm sharing two oatmeal recipes today. This way you have a back-up plan for whatever the weather decides to do. Who knows- it might be snowing tomorrow morning but get up to the mid 90s by the afternoon. You will be well stocked with yummy oatmeal recipes for every situation imaginable.


I have seen quite a few recipes on Pinterest and around the web for oatmeal made with grated zucchini. The claim is that the zucchini moistens up the oatmeal without imparting any squash-y flavor. I decided to try it out for myself and threw in some grated apple to give it a fall theme. A big glob rounded it out and created one of the creamiest bowls of oatmeal I had ever experienced. Zucchini is a definite winner, and this recipe is great for all you fall lovers!


Peanut Butter Apple Zoats
serves 2
1 small apple or half a large apple, grated
½ a zucchini, grated
1 cup oatmeal (I used a mixture of quick and old fashioned.)
1 cup milk
1 cup water
2-3 tbsp maple syrup, optional
¼ cup peanut butter
cinnamon, to taste

Bring the oats, milk, water, apple, and zucchini to a boil in a small pot and then reduce the heat to a simmer. Cook until the liquid has been absorbed and the oats have reached your desired consistency/texture. Stir in the peanut butter, maple syrup, and cinnamon and enjoy!

If you are still clinging to the last recesses of summer (or living in the southern hemisphere), Peach Melba Oats are the way to go. Inspired by the favorite dessert of vanilla ice cream topped with peaches and raspberry sauce, this scrumptious bowl lets you have all the decadence for breakfast! A thick and luscious vanilla-yogurt-oatmeal base is mixed with fresh fruit and raspberry preserves to create a cooling breakfast treat.

Peach Melba Overnight Oats:

Peach Melba Overnight Oats
¼ cup plain or vanilla yogurt
½ cup milk
½ cup rolled oats
½ tsp vanilla extract
1 peach, peeled and diced
handful of raspberries
3 tbsp raspberry jelly/preserves

Mix together the yogurt, milk, and oats. Cover and refrigerate overnight or for at least 4 hours. The next morning stir in the vanilla, peach, and raspberries. Top with the preserves and enjoy!


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