How to make Delicious, Apple Crumble Overnight Oats
These, Easy and Delicious, Apple Crumble Overnight Oats make the perfect Autumn breakfast. Layers of apple compote, oats, yoghurt, and shortbread. What more could you want?
Tag: easy
How to make, Mocha Overnight Oats.
These Mocha Overnight Oats are packed with flavour. Rich peanut butter and Maple syrup are backed up with a kick of coffee to get your day started.
I like to serve the Mocha Overnight oats topped with a crunchy layer of muesli. Choose a variety with plenty interesting ingredients or add some more dried fruits if needed. We are looking for some texture and interest rather than adding more oats to our breakfast.
Make your own, Easy Overnight Oats, the perfect lazy breakfast.
Easy Overnight Oats, make the perfect lazy breakfast. Packed with goodness they are one of the most versatile breakfast options around. Very little, is any cooking is required and the simplest versions can be made in minutes.
If you’re the type of person who doesn’t have time for breakfast, then these are for you! A healthy tasty, interesting breakfast can be in front of you in less time that it takes to make toast.
And if that’s not enough, take some overnight oats along with you. I sometimes take a jar with me if I’m of on an early morning photo trip been both easy to carry and eat.
I like to use screw top Kilner jars to assemble the oats and all the recipes below are made for that size of jar. Of course, you can use any container you like even old well-washed jam jars.
What ingredients do you need for Easy Overnight Oats?
Oats.
Essential, well you couldn’t have overnight oats without oats, could you? Ordinary rolled oats are fine for any recipe. Jumbo oats can be added into the mix to give a different texture if needed.
DON’T use quick cook oats as they are part processed already. Oatmeal is also unsuitable particularly pinhead oatmeal (known as steel cut oats in the U.S.A.)
Milk.
I should say liquid, water you do, but might not be worth getting out of bed for. You can use any of the plant-based milks, coconut, almond, oat, or fruit juices. Try experimenting to impress your guests.
Sweetener.
Loads of options here. Try honey, unrefined sugar, maple syrup, golden syrup, or artificial sweeteners. Don’t overdo the sweetener at first as some ingredients like dried fruit will add sweetness.
Vanilla Essence.
I like to add a little vanilla to form a background flavour, but like the sweetener don’t overdo it.
Greek Yoghurt.
A spoonful of yoghurt mixed into the oats adds a richness of the oats and a dollop on top does no harm.
Chia seeds.
These are optional, they provide a richer texture to the oats and add bags of nutrition to the dish. High in fibre’ Omega 3 and loaded with antioxidants. You don’t need a great deal a small packet will get you going.
Flax Seeds.
Flax seeds are a great addition to any cereal. Like Chia they are rich in Omega 3 and have numerous health benefits including controlling cholesterol and gut health.
Toppings
Good toppings make the difference between good and brilliant overnight oats. The options are endless but as a start try, berry fruits, fruit compotes, dried fruits, nuts, seeds, spices, chocolate, muesli, or crushed biscuits.
Good quality Greek yoghurt will add a fresh creamy texture. Try adding into the soaking oats and adding a spoonful on top before serving
Serving.
How do I serve Easy Overnight Oats?
Basically, any way you like. For your guests dress them with some really good yoghurt and plenty of fresh fruit. If you’re in need of a quick breakfast just tuck in straight from the jar.
Don’t be afraid to try serving the oats warmed in the microwave. Great for the winter to get you going. Our Syrup and Spice overnight oats are ideal for this.
So, how do I get started?
For a basic mixture try 1 part (by volume) of oats to 1 ¼ parts milk, plus 1/8thpart chia seeds. Mix the whole lot together in a jar and leave overnight in the fridge. If you wish you could then add sweeteners and toppings as you want.
As long as the milk is fresh the prepared oats will keep up to five days in the fridge. Adding items into the mix will shorten the life of the oats.
I prefer to make a dedicated recipe with all the flavours added in at the start. This makes life much easier first thing in the morning. All my recipes below will make two breakfasts and will keep up to three days in the fridge.
Easy Overnight Oats.
Now I have wetted your appetite. Try out any or all of the selection below.
Enjoy Life !
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
Join The ‘Westcoaster Newsletter.
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©John Webber. 2023
Easy to Make Thai Chicken and Prawn Soup.
This Thai Chicken and Prawn Soup for me sums up the joy of Thai cooking. Been both fresh and light yet with plenty of substance in the flavour department.
Cooldown, with an Easy Creamy Mango Milkshake.
This Easy Creamy Mango Milkshake is a guaranteed hit with the kids, and who doesn’t like a milkshake?
How to Make, A Family Citrus Peach Cooler.
This Easy, Family Citrus Peach Cooler takes just a few minutes to make using ingredients you may already have in the house. Making the base ahead of time speeds up the process of serving everybody and keeps everything as cold as possible.
Using tinned peaches makes the whole recipe quite simple. But if you have fresh peaches you need to use its np problem. Wash the fruit and remove the stones, then chop them up a little. follow the recipe for the blending adding in a tablespoon of Stock Syrup for each peach. One the fruit is blended pass the puree through a fine sieve to remove any traces of skin.
And don’t forget to look up our home page on Easy Summertime Coolers for more ideas for summertime drinks.
You will need-
- Blender
- Chopping board and knife
- Mixing jug
Family Citrus Peach Cooler.
Makes about 1 – 1.2lt
The base.
- juice of 1 lemon
- juice of 1 lime
- 1 tin sliced peaches in juice (415g)
To finish the cooler.
- 1 lime, thinly sliced
- 1 lemon, thinly sliced
- Lemonade
- fresh orange juice
- mint leaves
- Strawberries
Making the base of the cooler.
Open the tin of peach slices and tip the whole contents into the blender. Add the lemon and lime juice and blend to a smooth sauce. If the sauce has any stubborn lumps pass the sauce though a fine sieve. This should make about 400ml of base.
Store the sauce on a sealed jar in the fridge, (it should keep about four days) or freeze in large ice cubes ready for use when needed.
Serving.
To serve the cooler, mix equal quantities of the peach base with lemonade and fresh orange juice. Add some thin slices of lime and lemon, add a handful of ice, and stir well.
Serve as cold as possible garnished with fruit slices, mint, and strawberries.
Tip.
Try the recipe with other tinned fruits like pears or apricots.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Try A Beautifully Light Helston Pudding, My Easy Christmas Dessert.
Beautifully light Helston Pudding. It’s easy to make comfort food which makes a light alternative to Christmas Pudding. I have put in a couple of minor changes to make it even more Christmassy, and served it with an orange brandy sauce.
Make your own Easy Fresh Tomato Pasta Sauce.
Make your own Fresh Tomato Pasta Sauce, it’s easy! Enjoy the flavor of italy at home in less than 45 minutes.
Easy Soda Breads to Make at Home.
Soda Breads are so easy to make at home. Everybody loves making bread, it’s so satisfying and rewarding why not give it a try. I know what you are thinking, I can’t make bread. It takes too long. Too much kneading involved. I don’t have time. It’s too difficult. I don’t have a stand mixer, or I can’t be bothered.
Well apart from the last one, I can help you. Soda bread is actually easier than making a scone, it’s pretty much a bung it in recipe, no special equipment needed.
I’ve given you two recipes here, plain white and a wholemeal version. I like to include some seeds, black pepper, and rosemary in the wholemeal version. But these can be left out if you wish. The method of making each bread is identical. The trick is to handle the dough as little as possible and then let it rest.
Grab your mixing bowl and give it a go.
You will need: –
A mixing bowl
Scales
Measuring jug
Baking tray
White soda bread.
Makes one loaf.
225g plain Flour
½ tsp bicarbonate of soda
¼ tsp cream of tartar
¼ tsp baking powder
200ml buttermilk
½ tsp Salt
If buttermilk is unobtainable, use 160ml of plain yoghurt (not Greek style) mixed with 60ml of milk. Aim for a consistency like single cream.
Bake 200˚c (180˚c Fan) for 20 to 25 minutes.
Seeded wholemeal soda bread.
Makes one loaf.
175g wholemeal Flour
175g plain Flour
35g pumpkin seeds
35g sunflower seeds
¼ tsp (heaped) baking powder
½ tsp (heaped) bicarbonate of soda
½ tsp chopped fresh rosemary leaves
½ tsp (heaped) salt
12 turns black mill pepper
250ml buttermilk
Pinhead oatmeal to sprinkle on top.
If buttermilk is unobtainable, use 200ml of plain yoghurt (not Greek style) mixed with 90ml of milk. Aim for a consistency like single cream.
Bake 200˚c (180˚c Fan) for 25 to 30 minutes.
Making Soda Bread.
Place all the flour/s into a bowl large enough to get your hands into. Add the raising agents, seeds/herbs if using, and salt then mix into the flour.
Make a well in the centre of the flour and pour in the buttermilk. Working from the middle outwards begin to mix the flour into the liquid with the spatula. Don’t beat the mixture, just fold together to make a damp dough. Keep a little buttermilk back until you are sure you need it all. This will depend on how thick your brand of buttermilk is.
When the mix is almost combined, tip the dough out onto a very lightly floured worksurface. Then bring the dough together with your hands. The dough should be tacky and soft. Too dry and the bread won’t rise, it’s better to add a little more liquid if you’re not sure.
Treat the dough gently.
Resist the temptation to knead the dough, just pat it out with the palm of your hand to form a disc 3-4 cm thick. Transfer the dough to a lined baking sheet and using a scotch scraper cut across the dough to a depth of 4mm. Then turn the bread repeat the cut to mark out four or six wedges.
Now this is where I get into one of my personal theories. It’s not general practice, but I think it makes sense.
Don’t bake the bread immediately!!!
If I am dealing with a self-supporting mix like scones and bread using raising agents. I always leave them to sit for at least ten minutes before baking. The logic is to give a little time for the gasses to build up in the dough and lighten the dough before setting the loaf in the oven. It a little bit like leaving a yeast dough to rise before cooking. Don’t try this with a light cake mix or sponge. They will collapse if not baked at once.
Dust lightly with flour then bake at 200˚c for about 25 mins. When cooked, the bread should have a heavy hollow sound when the base is tapped firmly. Lift the bread onto a cooling wire and eat barely warm with butter or good cheese.
N.B. Some supermarkets sell cultured buttermilk. This is different to true buttermilk been thicker which will make your dough too dry. Add a little milk if needed to bring the consistency down to single cream.
This may be the only bread you ever need to make. It really is worth the effort, perfect for a picnic, light lunch or to show off at a dinner party.
Give it a go!!
Enjoy Life !
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Make your own Garam Masala.
Make amazing Indian Garam Masala home. Easy to do and packed with flavour.
A Quick Kale, Egg, and Bacon Supper.
A quick kale, egg, and bacon supper for the chilli Autumn – Winter nights. And learn to master the skill of poaching an egg.