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Easy Overnight Oats

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This overnight oats recipe is chock full of healthy goodness!

A base of oats and yogurt is layered with your favorite fruits. Prep it ahead of time and enjoy for days throughout the week.

Overnight oats can be eaten cold (or warmed if you’d like). They’re the perfect breakfast on the go for busy mornings!

What are Overnight Oats?

This is a healthy breakfast recipe that is easy to prepare ahead of time.

Overnight oats are a mixture of oats, yogurt, chia seeds, and milk with a little bit of sweetener. The oat mixture is layered with fruits and nuts and left to sit in the fridge overnight.
As the oats sit, they will soak up some of the liquid, thicken a bit, and slightly soften for an easy breakfast all week long.
Make a batch and layer with a variety of fruits and nuts for a different breakfast every day.
I most often enjoy overnight oatmeal cold from the refrigerator but it can be heated in the microwave until warm if you’d prefer.

Ingredients and Variations

OATS: Rolled oats (sometimes called large flake or old-fashioned oats) are best for this recipe as they retain their shape and texture. Regular or quick oats will work, but the result will be softer oatmeal.

You CAN use steel cut oats in this recipe, the texture will be different and they will need to sit 2 days in the fridge before eating (instead of just one).

CHIA SEEDS: Chia seeds not only pack a lot of nutrition but also soak up liquid to add great texture to this recipe. A little goes a long way. You can get chia seeds online and most grocery stores sell them as well.

If you don’t have chia seeds, substitute ground flax seeds, finely chopped nuts, or even oat bran. Overnight oats won’t have the same texture if you skip the chia seeds.

YOGURT & MILK:  Yogurt is the creamy base for this breakfast, use plain or flavored (or even Greek yogurt). Milk or a (non-dairy milk like almond milk, cashew milk) provides the right consistency.

EXTRAS: Swirl in some peanut butter or another nut butter, swap the sweetener, stir in some vanilla extract, or even pumpkin pie spice.

What to Add to Overnight Oats

NUTS & SEEDS: Seeds like pumpkin seeds or chopped nuts (try almonds, walnuts, or pecans). Swirl in almond butter for extra flavor.

FRUIT: Customize the overnight oats with layers of fresh or frozen fruits, blueberries, sliced strawberries, or bananas. We love frozen fruit because as it thaws, it releases juices.

SWEETS: Chocolate chips, dried fruit, or coconut will all taste great and give an extra crunch!

PRO TIP: If you’re using fruit that tends to brown such as apples or bananas, toss them with a touch of lemon juice and/or place them at the bottom of the jar which will help keep them from oxidizing (turning brown).

How to Make Overnight Oats

It’s easy to make on Sunday night to enjoy throughout the week.

Combine the oats, chia seeds, milk, yogurt, and a little sweetener.
Layer fruit or nuts on the bottom of a jar, top with oatmeal base.
Refrigerate overnight and enjoy throughout the week.

How Long do Overnight Oats Last?

Overnight oats can be kept in the refrigerator for about 5 days (as long as your dairy is fresh).

You can freeze overnight oats, they’ll need to be stirred after thawing. Leftover overnight oats can also be blended, frozen into cubes, and added to your favorite smoothie recipes.

More Make-Ahead Breakfasts

Did you make these Overnight Oats? Be sure to leave a rating and a comment below!

Overnight Oats

Overnight oats are one of our go-to breakfast recipes. Delicious oatmeal is infused with yogurt, chia seeds, and honey or maple syrup.

Oats Base Recipe

1 ⅓ cups large flake oats2 tablespoons chia seeds1 ⅓ cups milk1 ⅓ cups yogurt or greek yogurt1 tablespoon honey or maple syrup, to taste


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Combine all oat base ingredients in a small bowl.

Add in any extracts or flavorings (such as vanilla or mashed banana below).

Place fruit/nuts in the bottom of 4 mason jars (or other containers). Top with yogurt mixture and seal.

Allow to sit at least 4 hours or overnight.

Use flavored or unflavored yogurt. If using plain yogurt, you might like to add extra sweetener.
Large flake oats work best for this recipe. Steel cut oats work but will provide a different texture and need to be refrigerated for 2 days before eating.
Chia seeds make the best texture in this recipe. If you don’t have chia seeds, substitute ground flax seeds, finely chopped nuts, or even oat bran. This will change the texture.

Flavor Ideas

Pina Colada
1 cup pineapple & 4 tablespoons coconut
Stir 2 tablespoons coconut into the yogurt mixture. Divide pineapple over 4 jars. Top with yogurt mixture and remaining coconut. 
Banana Nut
3 bananas & ⅓ cup walnuts (or pecans), chopped
Mash one of the bananas and mix it into the yogurt mixture. Slice remaining bananas and divide over 4 jars. Top with yogurt mixture and nuts. 
Mixed Berries
1 ⅓ cup berries, fresh or frozen & ½ teaspoon vanilla
Mix vanilla into yogurt mixture. Divide berries over 4 jars and top with yogurt mixture.
Strawberry Banana
1 cup sliced strawberries & 2 bananas
Mash one of the bananas and stir into yogurt mixture. Slice remaining banana and divide over 4 jars along with strawberries. Top with yogurt mixture.
Apple Cinnamon
1 teaspoon cinnamon, ½ teaspoon vanilla, 1 granny smith apple, 1 teaspoon lemon juice, 1 teaspoon brown sugar (or use homemade apple pie filling)
Chop apple and toss with lemon juice and brown sugar. Stir cinnamon and vanilla into yogurt mixture. Divide chopped apple over 4 jars. Top with yogurt mixture.
Nutrition information does not include toppings.

Calories: 217, Carbohydrates: 31g, Protein: 9g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 65mg, Potassium: 335mg, Fiber: 4g, Sugar: 11g, Vitamin A: 215IU, Vitamin C: 0.3mg, Calcium: 224mg, Iron: 1.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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Home & Kitchen

Baked Butternut Squash

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This easy Baked Butternut Squash recipe only needs 5 ingredients. You don’t even have to peel the squash!

Just cut it in half and bake it in the oven. You can serve it sliced or mashed and add butter, salt, or other seasonings.

How to Bake Butternut Squash

To prepare butternut squash, cut it in half lengthwise using a sharp knife. If it is too hard to cut, you can microwave the squash for a few minutes first (this works with spaghetti squash too).

Preheat the oven to 375°F and line a baking sheet with parchment paper.Cut the butternut squash in half and scoop out the seeds and the stringy bits. Brush with melted butter and sprinkle with sugar and spice (we love using pumpkin pie spice)Bake until fork tender per the recipe below.

How to cut butternut squash

To cut butternut squash, rinse the squash and dry it off with a towel.

Use a sharp knife to slice off a small portion from the bottom. This creates a stable base to slice the squash in half from top to bottom.

Slice the squash lengthwise and use a spoon to scoop out the seeds and stringy bits.

If the squash is too hard to cut, you can microwave it for a few minutes before slicing. Once cut, the squash can be diced into 1-inch cubes or sliced into half-moons.

How long to bake butternut squash

Halved butternut squash will take 50-60 minutes in a preheated oven. For faster cooking, cut the squash into 1-inch cubes and cook as directed in roasted butternut squash.

Regardless of the cooking method, cook until tender like sweet potatoes and baked potatoes.

How to serve butternut squash

To serve butternut squash, try eating it plain and seasoned as a side dish. You can also mash it in a bowl, like mashed potatoes, and add in your favorite seasonings, cream or sour cream, and butter. Leftovers can be stored in the fridge for 4 days in an airtight container.

To serve butternut squash, slice and season as a side dish. You can also mash it like mashed potatoes and add in extra seasonings, a bit sour cream, and some butter.

Can you eat the skin of butternut squash?

Yes, the skin of butternut squash is edible, although I personally prefer not to eat it.

5 from 9 votes↑ Click stars to rate now!Or to leave a comment, click here!

Baked Butternut Squash

This baked butternut squash recipe is one of our favorite easy side dishes. It only has 5 ingredients and tastes amazing! 

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 4 servings

1 butternut squash 2.5-3.5 pounds¼ cup salted butter melted2 tablespoons brown sugar½ teaspoon cinnamon or pumpkin pie spice½ teaspoon salt or to taste

Preheat the oven to 375°F.

Cut the butternut squash in half lengthwise and use a spoon to scoop out the seeds and stringy bits.

Brush the inside of the squash with the melted butter. Sprinkle with brown sugar and cinnamon (or pie spice).

Place the squash on a baking sheet, cut-side up, and bake uncovered for 50-60 minutes or until tender when poked with a fork.

Sprinkle with salt. Serve by slicing or mashing with butter.

If the squash is too hard to cut, you can microwave it for a few minutes first.
If the squash is larger, you may need to bake it for a little longer.
For extra flavor and crunch, top the squash with chopped pecans or walnuts during the last 15 minutes of cooking.
If you’re short on time, microwave the squash for a few minutes before baking to reduce the cooking time.
Store leftover butternut squash in a covered container in the fridge for up to 3-4 days. 

5 from 9 votes

Calories: 125 | Carbohydrates: 6g | Protein: 0.1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 384mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 435IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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Home & Kitchen

Cincinnati Chili – Served Over Spaghetti!

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If you’ve never had Cincinnati Chili, you’re in for a treat.

This beefy seasoned sauce is different from our usual chili recipe because it has a special blend of spices and is cooked and served in a unique way!

Served over hot spaghetti, Cincinnati chili is traditionally served with toppings like cheese, onions and/or beans!

Unlike a typical chili recipe, Cincinnati Chili is made with unexpected seasonings that include cocoa powder, cinnamon, and allspice!

What is Cincinnati Chili?

Named for the city of Cincinnati, this chili has a unique flavor and is served differenrlt than our traditional chili recipes.

It has been around since the 1900s and has been tagged as one of the “moist iconic foods in America” by the Smithsonian. It was made popular by the Skyline diners chain and if visiting their restartants, you must try Skyline Chili!

Seasonings: Some belive the seasonings are derived from the Greek dish moussaka or other similar Greek dishes. The seasonings include cocoa powder (or sometimes unsweetened chocolate), cinnamon, and allspice. Some use cumin or a pinch of ground cloves. It’s usually served over spaghetti with special toppings as below.

How to Make Cincinnati Chili

This Cincinnati chili recipe is easy to make. It does take some time, most of which is hands off as it simmers on the stove.

Sauté onions in a dutch oven. Add the uncooked beef and other ingredientsto the same pot (the beef is not browned first).Simmer for 2 hours, skimming fat off the top as needed.Serve over spaghetti Cincinnati style (more serving info below).

You can adjust the spices and add a bit of Tabasco or Worcestershire sauce for extra flavor if you’d like.

Ways to Serve Cincinnati Chili

To serve Cincinnati style chili, traditional toppings include shredded cheddar cheese, chopped onions, and/or chili beans (or kidney beans) to name a few. Not only are the flavor and toppings unique, but instead of twirllling the spaghetti like spaghetti and meatballs, pile on the toppings and cut the spaghetti with a fork.

Here are the traditional ‘ways’ to top Cincinnati chili:

2-way: topped with chili.3-way: topped with chili and shredded cheese.4-way onion: topped with chili, shredded cheese, and chopped onions,.4-way bean: topped with chili, shredded cheese, and beans.5-way: the works! Top with chili, shredded cheese, chopped onions, and beans.

Serve this with the toppings on the side and to let your family choose their own way! Don’t limit yourself to these ways, add your own toppings from hot sauce to oyster crackers.

What to Do With Leftover Chili

Leftovers will keep in the fridge for up to four days or in the freezer for up to four months.

To reheat, just replace in a pot on the stovetop or in a dish in the microwave and heat until bubbling hot. No need to thaw in advance.

Stretch the leftovers by serving them with a hot dog in a bun. Top with chili, mustard and other toppings.

If your family loves chili but hasn’t tried the Cincinnati version yet, they’re in for a real treat!

More Ways to Love Chili

4.97 from 52 votes↑ Click stars to rate now!Or to leave a comment, click here!

Cincinnati Chili

Cincinnati chili isn’t your usual chili. This meaty sauce has unique blend of spices and is served over spaghetti with some special toppings!

Prep Time 15 minutes

Cook Time 2 hours 15 minutes

Total Time 2 hours 30 minutes

Servings 6 servings

1 onion finely chopped1 tablespoon olive oil1 ½ pounds lean ground beef4 cups water15 ounces tomato sauce1 ½ tablespoons cider vinegar4 cloves garlic minced2 teaspoons unsweetened cocoa powder1 tablespoon tomato paste3 tablespoons chili powder1 teaspoon oregano1 teaspoon ground cinnamon¼ teaspoon ground allspice½ teaspoon salt1 bay leaf

For Serving

spaghetticheddar cheesewhite onion choppedbeans kidney or chili beans

Heat olive oil in a large saucepan or dutch oven over medium heat. Add the onion and cook until tender.

Add the uncooked beef and the remaining ingredients.

Bring the mixture to a boil and reduce the heat to a simmer skimming any fat that rises to the top. Simmer for 2 hours or until the sauce has thickened.

Remove the bay leaf and discard.

Serve over hot spaghetti with toppings per the notes below.

How to Serve Cincinnati Chili

Start by spooning the chili over hot spaghetti and then add the following toppings:2-way: topped with just chili.
3-way: topped with chili and shredded cheese.
4-way onion: topped with chili, chopped onions, and shredded cheese.
4-way bean: topped with chili, beans, and shredded cheese.
5-way: the works! Top with chili, beans, onions, and cheese.
Nutrition information is for the sauce only and does not include pasta or optional toppings.

4.97 from 52 votes

Calories: 220 | Carbohydrates: 9g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 701mg | Potassium: 757mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1542IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Pasta
Cuisine American

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Home & Kitchen

Salsa Verde

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This homemade salsa verde recipe is tangy and slightly spicy, perfect for serving with tortilla chips or as a sauce for enchiladas.

Salsa verde is made from roasted tomatillos, onion, peppers, and jalapenos for a fresh sauce. It’s also great for topping tacos or for dipping your favorite chips.

It is easy to make and lasts for a couple of weeks in the refrigerator. Enjoy this refreshing condiment on all sorts of dishes!

Tomatillos Tomatillos are found in most grocery stores. They look like small green tomatoes and are often covered in a thin papery husk. These are less sweet and more acidic than green tomatoes. They are meaty and have less liquid, so they work well in salsa verde.

Peppers – Use serrano peppers or jalapeño peppers for their green color and spicy flavor. Other options include Anaheim, Fresno, or Hatch green chiles.

Onions – White or yellow onions will keep the salsa verde “green,” but you can also use red onions for a sweeter flavor.

Cilantro – Fresh cilantro is best in this recipe. Be sure to remove the leaves from the stem and chop them finely.

PRO TIP: Wear gloves when handling hot peppers to avoid getting the oils on your skin or near your eyes.

Did you enjoy this Salsa Verde Recipe? Be sure to leave a rating and a comment below!

5 from 8 votes↑ Click stars to rate now!Or to leave a comment, click here!

Salsa verde is a flavorful condiment made by blending roasted tomatillos, peppers, onion, garlic, salt, and cilantro for a spicy and tangy sauce.

Prep Time 10 minutes

Cook Time 5 minutes

1 hour

Total Time 1 hour 15 minutes

Servings 8

1 ½ lbs ripe tomatillos about 8-101 serrano chile or jalapeno pepper halved and seeds removed, more to taste2 tablespoons chopped onion1 clove garlic chopped¼ teaspoon salt more to taste¼ teaspoon sugar more to taste2 tablespoons finely chopped cilantro

Preheat the broiler (to 500°F) and set a rack 6 inches from the broiler.

Remove the husks from the tomatillos and cut them in half. Place them cut side down on a rimmed baking sheet with the serrano or jalapeno pepper.

Place the baking sheet under the broiler, and broil for 4-5 minutes or until lightly browned. Flip the vegetables over and broil for an additional 3-4 minutes. They do not need to be cooked. Let them cool.

In a food processor, pulse all ingredients, except the cilantro, until smooth. Taste and season with additional salt or sugar as needed.

Stir in cilantro and refrigerate at least 1 hour before serving.

For a smoky flavor, grill the tomatillos and peppers instead of broiling.
To control the spice level, adjust the amount of serrano or jalapeno peppers.
Allow the salsa verde to rest in the fridge for at least an hour to allow the flavors to meld and for it to thicken.
Keep salsa verde in a covered container in the refrigerator for 1 month and frozen for up to 3 months.

5 from 8 votes

Serving: 0.25cup | Calories: 29 | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 74mg | Potassium: 235mg | Fiber: 2g | Sugar: 4g | Vitamin A: 104IU | Vitamin C: 11mg | Calcium: 7mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip, Sauce
Cuisine Mexican

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