Overnight oatmeal is all the rage on Pinterest these days so I thought I’d give it a try. If you haven’t already heard, overnight oats are essentially just old fashioned oats, soaked overnight int he fridge and eaten cold in the morning. This kind of breakfast is perfect for someone on the go because it requires next to no effort int he morning. It’s also a great (healthy) cereal substitute. I’m a big lover of cereal – Rice Crispies, Lucky Charms, Raisin Brand, everything – so that was another big plus for me.
For the most basic versions, all you need is one part old fashioned oats and one part milk. I went with a lactose-free skim milk but you can really use any kind. That’s it. Seriously. You just stash it in the fridge overnight in an air-tight container and you have breakfast ready and waiting when you wake up.
Part of why this breakfast is so popular is because there are endless possibilities for toppings and flavors. For my test run I just did a traditional brown sugar and cinnamon version. But I think tomorrow I’ll try peanut butter banana. I’ve seen recipes with Greek yogurt and fresh fruit and my all-time favorite chia seeds. Let your imagination run wild!
See what else I’m looking at on Pinterest
I have really fond memories of going after church to get donuts with the whole family. As much as I still love the tasty treats, I’m wise enough to know that they are packing some major sugar/oil/fat content that I really don’t need to be eating.
I’m definitely not a martyr for moderation so my solution to these kinds of conundrums is to try to make it at home. For this project I managed to pick up a donut pan for a few bucks at the discount store by my office – those big box discount stores are a goldmine for random kitchen utensils. The only downfall is that they are stocked by chance so I would have grabbed two if they had been there but, alas, I only go the one.
Homemade Spiced Cake Donuts
- 2 c cake flour
- 3/4 c white sugar
- 2 tsp baking powder
- 1/4 tsp nutmeg
- 1/4 tsp ground cinnamon
- 1 tsp salt
- 3/4 c milk
- 2 eggs
- 2 tsp vanilla
- 1 TBSP shortening
- In a large bowl mix cake flour, sugar, baking powder, nutmeg, cinnamon and salt.
- Stir in milk, eggs, vanilla and shortening and beat together until well blended.
- Fill each donut cup about 3/4 of the way and bake for 8 to 10 minutes at 325 degrees.
- 2 TBSP pure hot maple syrup
- 1 c powdered sugar
- Heat the maple syrup and combine powdered sugar with a whisk until smooth.
Take the cooled donuts and dip them in the maple glaze. Return to cooling rack to harden.
There’s a place in Malvern, PA called King Street Grill that we used to go to while skipping school for brunch. They have the best cinnamon butter in the entire world. I frequently have some serious cravings for the stuff but never have enough motivation to actually make any for myself. I finally stirred up some gumption and made a little for our breakfast…and now I’m going to make some more to store in my fridge. My polish roots mean that I looove butter so I probably eat a little more than the average person but this is a necessity for breakfast lovers.
1/2 cup butter, whipped
2 teaspoons brown sugar
1 teaspoon sugar
2 teaspoons cinnamon