Basic Overnight Oats With Add Ins #Foodieextravaganza

 Overnight Oats are perfect, make-ahead breakfast which is easy and healthy to have in the  morning.  It 's a complete and perfect solution to fuel your day. Make this overnight for the quickest breakfast or for a lazy and no cooking Sunday morning . 

For this month event for Foodie Extravaganza {Party}, our Host  Kathy Altman Walker, choose the theme  " Getting Back to Basics - Starting with Oatmeal! ".  Since I, have not posted this recipe, it was just the right choice to do so now.

Here, am, giving the options/ add ins that you can make for change of taste or according to the taste or nourishment of our child.  If you are lactose intolerant than use soy, almond or coconut milk.

This take's  just  2 minutes to make.  

Makes : One Large Serving Or 2 Small Servings

Basic Overnight Oats

Ingredients

1/3 Cup Plain Greek Yogurt - beaten
1/2 Cup Oats
2/3 Cup  Milk OR Almond / Coconut  / Soy Milk
1 Tablespoon Chia Seeds Or Ground Flax seeds
1/2 Teaspoon Vanilla Extract - optional - I did not add
Pinch Of Salt
1 Tablespoons Honey Or Maple Syrup

Method

Whisk together all ingredients  in a medium mixing bowl. 

Spoon it into a jar with a tight-fitting lid. Pour in the Soy Milk, spoon in the Honey or Maple syrup ( I used honey) Close and refrigerate overnight or for at least 4 hours before eating.

All add ins  should be added in the morning.  Expect for any powder like cocoa that's to be added  with the above basic mix

Add Ins 

Chocolate Overnight Oats

Add  2 Tablespoons Cocoa Powder Or Chocolate Chips.

  

Strawberry  / Strawberry Cheesecake Overnight Oats

Add

1/4 Cup Sliced Strawberries Fresh Strawberries

3 Tablespoons Softened Cream Cheese
Zest And Juice Of 1/2 Lemon

Pineapple Overnight Oats

Add 

1/4 Cup  Sliced Pineapple - tinned or fresh - I used fresh

Banana Overnight Oats

Add

1/2 ripe banana, chopped or mashed
2 tablespoons chocolate chips

I have drizzled a teaspoon of honey so that banana does not change it color.

Coconut Overnight Oats
Add 
1/4 Cup Flaked Coconut 
1/2 Cup Coconut Milk

Tropical Fruits Overnight Oats

Add
1/4  Cup chopped fresh or canned pineapple
1/4 cup chopped ripe mango
1/2 Ripe Banana - chopped or mashed
2 Tablespoons Flaked Coconut

Pumpkin Spice Overnight Oats

Add
1/2 Cup Plain Pumpkin Puree
1/2 Teaspoon Ground Cinnamon
1/8 Teaspoon Ground Cloves
1/4 Teaspoon Ground Nutmeg

Make your choice of overnight oats and enjoy this loaded bowl of super foods and protein.

To make it Gluten Free, use gluten free oats.

Labels : Foodie Extravaganza Party, Oats, Breakfast, Overnight Oats, Pumpkin Spice, Tropical Fruits, Coconut Milk, Flaked Coconut, Banana, Chocolate Chip, Chia seeds,  Almond Milk, Soy Milk, Coconut Milk, Milk, Vegan, Gluten free 

Check the recipes of our other fellow bloggers

Basic Overnight Oats With Add Ins by Sneha's Recipe
Carrot Cake Oatmeal by A Day in the Life on the Farm
Chicken with Oatmeal Stuffing and Whisky Sauce by Caroline's Cooking
Crunchy Granola by A Spoonful of Thyme
No Bake Peanut Butter Chocolate Chip Oat Bars by Family Around the Table
Oatmeal Blueberry Bread by Karen's Kitchen Stories
Quick Weekday Oatmeal for One by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Savory Oatmeal Bowl by Culinary Adventures with Camilla

Healthy Granola Cakes #FoodieExtravaganza

This month our Host Caroline Williams, for this month's Foodie Extravaganza, choose the theme "Nuts " . Made these Healthy Garnola Cakes for my daugther to snack whenever she does not have time to have a proper breakfast.

A granola taste and texture in a form of a healthy cake! These baked cakes are perfect for a diet plan or after a gym work, or, even perfect to have as a healthy snack. The granola cakes are made of oats, nuts and dried fruits.

Ingredients
60 Grams Almonds - sliced
60 Grams Golden Raisins
60 Grams Melon Seeds
60 Grams Apricots - chopped
60 Grams All Purpose Flour
60 Grams Oats
2 Tablespoons Heaped Honey
4 Tablespoons Apple Sauce
1.1/2 Tablespoons Olive Oil

Method

Preheat the oven to 180 degrees.
Line and grease a baking tray.

Mix all of the ingredients together and form into thin small cakes. Arrange in the prepared tray and bake for 25 minutes.

Cool and store in an airtight container. Enjoy whenever hungry ... happy and healthy eating!

Labels : Granola Cakes, Baked, Oats, Melon seeds, Apple Sauce, Honey, Olive Oil, Apricots, Golden Raisins, Almond, Foodie Extravaganza Party, Healthy snacks

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. This month Sneha from Snehas Recipe is hosting, Peanut Butter is our theme. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other nuts recipes for today's Foodie Extravaganza hosted by Caroline's Cooking:

Barberry Pistachio Saffron Rice by Food Lust People Love
Canadian Pecan Butter Tarts by Tara’s Multicultural Table
Healthy Granola Cakes by Sneha’s Recipes
Pecan Chicken by Family Around The Table
Pumpkin Nut Braid by Passion Kneaded
Pumpkin-Nut Crumble Cake by Hardly A Goddess
Pumpkin Praline Cheesecake by A Day in the Life on the Farm
Walnut Sauce by Caroline’s Cooking

Persimmon Pudding Cake #BundtBakers

This is a Japanese Persimmon fruit, it also grows in India and it's called by different names here some call it Japani, and some Amarphal or a wild ripe mango, Aambarella. In India this fruit is mostly used for medicinal purpose in Ayurveda and many do not think that this an edible or tasty fruit.

 Persimmon is a delicious and pulpy fruit. We enjoy  eating this fruit. 

I made this delicious pudding cake with it. The fruit was very sweet hence the cake too became a little more sweet, if you are planning to make this Persimmon Pudding Cake then I, would suggest you reduce the sugar by 1/4 Cup each that is 3/4 Cup each brown and white sugar, as the pudding cake cools it tends to become even more sweeter.

Sent part of this cake to my friend too next day, who felt that it was too sweet. My husband and daughter simply enjoyed this pudding cake and were asking for more. Will definitely make it again.

 This pudding cake freezes well , pack it in pieces that you would like to have at a time, in zip lock bags. To reheat it place it in the microwave for a minute on high power and you can enjoy a fresh cake. 

Our host for this month’s Bundt Bakers is Wendy of A Day in the Life on the Farm . The theme is ‘Back to School Bundts ’ where in she asked us to bake a bundt that is easy to slice and freeze, perfect to take along for lunches throughout the month. This pudding cake fits perfectly into today’s theme.

Ingredients

1.1/2 Cups Persimmon Pulp 

60 Grams  Butter -  melted  - I used salted
2 Large Eggs 
1 Cup White Sugar 
1 Cup Brown sugar 
1 Teaspoon Vanilla essence
220 Grams  All  Purpose Flour 
2 Teaspoons Baking powder  
1 Teaspoon Cinnamon powder -  
1 Cup Chopped Mixed Nuts - (optional) . 

Method 

Preheat oven to 180 degrees and grease a bundt  mold. 

Melt the butter and keep it aside to cool.

Pulse the persimmon pulp  in a blender, along with the skin for just a minute.  Measure 1.1/2 cups.  Do not over puree it.

Sift flour, baking powder and cinnamon into a large bowl. Set aside. 
In a  bowl, whisk together the fruit pulp, butter, eggs, sugars and vanilla. Slowly add to dry ingredients and mix until just combined. Gently fold in nuts. 

Spread onto prepared bundt pan and bake for 55- 60 minutes or until a toothpick inserted into the center comes  with some crumbs.  This is a pudding cake so it well be slightly wet in the center. When cooled  un-mold and dust it with icing sugar.

Enjoy with a scoop of vanilla ice cream or whipped cream. We had with none, just enjoyed it plain.

My Notes

If you are using unsalted butter then add a pinch of  salt.

For the mixed nuts,  I, used walnuts, cashewnuts and almonds.  You can use any one nut.  That's your choice.

Labels :  Persimmon Fruit, Pudding cake, Cakes, Cinnamon, Cashewnuts, Almond, Walnuts, Bundt Bakers

Check out all of the recipes our Bundt Bakers are sharing today.

Applesauce Bundt Cake from I love bundt cakes
Autumn Honey Apple Bake & Slice Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Brown Sugar Banana Bundt Cake from Food Lust People Love
Hummingbird Bundt Cake with Cream Cheese Glaze from Love and Confections
Morning Glory Bundt Cake with Yogurt & Granola Topping from All That's Left Are The Crumbs
Peanut Butter and Jam Bundt Cake from The Queen of Scones
Persimmon Pudding Cake from Sneha's Recipe
Pistachios, Blueberries and White Chocolate Bundt Cake from Bizcocheando
Sesame Seed Bundt Cake from Katin špajz
Twinkie Bundt Cake from A Day in the Life on the Farm
Zebra Bundt Cake from Patty's Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

Madeira Cake

Madeira cake is a simple English cake.   Made this cake for my hubby's office party and it was a hit, they all enjoyed it.  

Ingredients

175 Grams Butter
125 Grams Caster sugar 
1 Teaspoon  Lemon zest 

3/4  Cup Self Raising Flour 

3/4  Cup All Purpose Flour

1/2 Teaspoon Baking powder

3 Eggs

1/2 Cup Sliced Almonds

4 Tablespoon Milk

1/2 Teaspoon Vanilla Essence

Method

Sieve both the flours  and baking powder together. 

Beat butter and sugar till light and creamy. Add lemon rind. Start adding eggs once at a time and continue beating till the all the eggs are incorporated .Add essence  and whisk again, then add  flour and a tablespoon of milk and continue beating till the flour and milk is incorporated, add half the sliced almonds and lightly mix it.  Pour this mixture into a greased and lined baking tray bake on 180 degrees for 40 to 45 mins.

Cool and slice... enjoy with a cup of tea or coffee.  

My Notes

Made a small round cake from this batter to for us to have for tea.

Labels : Cakes, United Kingdom, Almond

Grape and Almond Clafoutis - Eggless - A French Dessert

Grape Clafoutis, a delicious and light French dessert. Clafouti is a French country dessert, something bewteen a custard and a cake, with fruit thrown in.  The recipe is easy and flexible – throw in any fruit you like, and serve the clafouti warm or at room temperature.

Method

200 Grams Fresh Grapes
1/3 Cup Gulab Jamun Mix
2 Tablespoons Ground almonds
2 Tablespoons Condense Milk
3 -4 Tablespoons Milk
1/2 Tablespoon Sugar powder
1/4 Teaspoon cinnamon powder

Method

Preheat the oven at 150 degrees.

Take a  fluted flan or pie dish and lightly butter the inside surface. Take the stalks off the grapes and place the grapes in the dish. Pack them in quite tightly. Sprinkle the sugar powder over it and keep this aside.

In a mixing bowl add the gulab jamun mix, ground almonds, condense milk, cinnamon powder, mix well. Add milk a tablespoon at a time and lightly beat with a whisk to mix well to make this a pouring consistency.

Pour this batter over the grapes and put into the oven. Cook for 25-30 minutes until the mixture sets and the top turns a golden colour and it starts leaving the sides. 

Take from the oven, allow to cool a little, and serve with whipped cream.

Served straight from the oven with whipped cream, a clafoutis is like a fruit flan without the pastry crust. This is easy to prepare and makes for healthy eating.

Labels : Cakes, Continental Cuisine, Blogging Marathon, France, Grapes, Almond

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Eggless Almond-Date Cake - Vegan and Healthy

March 30, 2014

Baking gives me so much of joy that if you tell me to bake at anytime and for any occassion I will do it.  This was the cake I baked for our trekking group when we visited Mridul point at Yeor Forest on a Sunday. 

Ingredients
1 Cup  Almonds
22  Dates  (pitted) (I used black dates)
150 ML Oil
1.1/2 Cup Wheat Flour
1.1/2 Cup All Purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
3/4 Cinnamon Powder
1.1/4 Brown Sugar or Light brown sugar
Golden syrup for glaze.

Method
In a cup of water add the dates and micro for a  2 minutes.
Grind the almonds and dates to a fine paste adding as much of water as is needed to make about 3 cups of the paste (a little thick batter consistency should be fine).Add oil to the paste and  give a run in the mixer.

In a mixing bowl, add the dry ingredients and seive it thrice. Slowly add the wet ingredients to the dry and mix so there are no lumps. Don't over mix it.
Preheat the oven to 180 degrees. Grease and flour the baking pan.  I used a Bundt pan  and also a rectangle pan, since the bundt pan was a small one.
Carefully pour the batter into the prepared pan and place it in the middle rack of the oven.
Bake for about 55 minutes depending upon the oven or until a tooth pick comes out clean. When the cake is slightly cooled unmould it and pour the hot glaze over it.

For the glaze :  Take 2 tablespoon water and 2 teaspoons golden syrup and boil it.
This cake was so spongy and soft that all enjoyed it. I wanted to decorated this cake with almonds but it was so late when I finished baking, so I left it just like that.  The glaze cannot be seen but this glaze make the cake even more soft and spongy.

Labels: Cakes, Eggless, Healthy, Vegan, Almond, Date