I recently learned about overnight oats and immediately decided that I needed to give them a try. So two nights ago I decided to whip up a jar of overnight oats for breakfast the next day. They were so easy to make and took less than five minutes. And lo and behold the next morning, all I had to do was take the jar out of the fridge, grab a spoon and enjoy. It was delicious and was the perfect start to my morning.
This recipe is from Two Peas and their Pod for Overnight Blueberry Almond Oats. I adjusted it slightly and used blackberries instead of blueberries. I also omitted the almonds.
1/3 Cup vanilla non-fat yogurt (you could also use Greek yogurt)
1/3 Cup milk (I used Lactaid as I am lactose-intolerant, but any type of milk or soy/almond milk would work)
1/3 old-fashioned oats
1/2 Cup blackberries
Cinnamon, 1 or 2 dashes sprinkled on top
Mix together yogurt, milk, oats, and berries in a jar or bowl. I used a mason jar which I liked because you can just screw on the lid and pop it right into the fridge, no clean up necessary! Sprinkle cinnamon on top of oat mixture. Put jar or covered bowl in fridge overnight. Take out of fridge the next morning and enjoy!
This recipe is very versatile and you can feel free to customize it with your favorite berries, nuts, or raisins. Whatever sounds good to you! It is also 6 Weight Watchers Points Plus which makes for a delicious filling and healthy breakfast.
What are your favorite overnight oats recipes?
Blondies are great right? That wonderful chewiness and great buttery flavor are just to die for. I love blondies, which is no surprise as I like pretty much all sweet things, but I can’t make them very often or I would eat them all. So I have adapted this recipe to make a healthier, guilt-free blondie. This recipe can help get your sweet fix without all the guilt.
I cut the sugar and fat content in half by using nonfat yogurt and Splenda sugar and brown sugar blends. This is my first time using the Splenda sugar blends. I have used the regular Splenda before, but never for baking as I was nervous as how it would turn out. But these turned out great and I will happily use the Splenda sugar blends again because who can turn down saving half of the calories from sugar?
Recipe adapted from browneyedbaker at http://www.browneyedbaker.com/2010/08/18/chewy-chunky-blondies/
2 Cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick of butter
1/4 Cup of nonfat vanilla yogurt (plain would also work)
2 tsp vanilla
1/4 Cup Splenda sugar blend
3/4 Cup Splenda brown sugar blend
1 Cup chocolate chips
1 Cup butterscotch chips
Preheat oven to 325 F. Spray or butter a 9×13 inch baking pan. In a large mixing bowl or in a stand mixer, cream the butter, yogurt, vanilla, and sugar blends together. Add eggs one by one and mix on medium speed for a minute after each egg. Sift together dry ingredients. Gradually add dry ingredients to batter and stir until well combined. Stir in chocolate and butterscotch chips. Spread dough into baking pan with a spatula. Bake for 25 minutes or until golden brown. Remove from oven and let cool before cutting. This makes about 36 bars.
I hope you will enjoy these blondies as much as I have, and at 3 Weight Watchers Points Plus per serving, how can you pass these up?