Posted in breakfast, Homemade crafts and gifts, Homemade meals, knit, tagged breakfast, easy cooking, health, homemade, homemade food, knit, quick breakfast, vanilla on June 15, 2010|
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I love breakfast. Actually, you will notice most of my posts here are about breakfast. And here is yet another revelation for your mornings – overnight oats. They taste refreshing almost like a smoothie or pudding, but they are so easy and healthy. The idea is simple: combine oatmeal, milk, half a banana-mashed, and vanilla; set in the fridge overnight — wake up to breakfast. The oats are eaten cold, which might sound strange, but is truly delicious.
There are a bunch of recipes out there. I based my recipe off of the Oh She Glows recipe. Non-vegan overnight oatmeal varieties can be found here.
1/2 cup oats
3/4 soy milk
1/2 large banana or 1 small
dash of vanilla extract
Mash the banana. Combine ingredients. Leave overnight in the refrigerator. Enjoy.
A few notes about my ingredients. I only had “tenderly” cut oats, which are rolled oats, I think, but this works with regular oats. It just won’t have the pudding consistency. I also would love to try using almond milk, but I just can’t find it here.
Unrelated, I just finished another knitting project. It was another dishcloth from Wools Happenin. She had a pattern for a monogrammed K dishcloth and I couldn’t resist. Unfortunately, I only had pink yarn in my stash (leftover from the bunny project). Still, it makes a nice dishcloth or hot pad. I am going to make one more dishcloth, but then I am going to move onto something bigger and better.
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Posted in breakfast, Homemade Baking, Homemade meals, knit, tagged baking, breakfast, granola, granola bars, healthy, knit, unfinished knitting on April 19, 2010|
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I love granola bars or more specially protein bars. It boils down to this: I’m a girl of habit and I’m not a morning person. So granola bars are perfect. They are my morning staple. Through the years, I have gone through some phases. I loved the crunchy granola bars, cliff bars, homemade granola, but here in Germany there really aren’t many options. There are tons of muesli options, which I do like, but requires doing dishes afterwards. There just aren’t a lot of option for breakfast bars. The only widely available option is called “corny”– with no granola in it at all. So this week’s challenge was to make something delicious, filling and easy — that wouldn’t need to be supplemented by scrambled eggs like last weeks ginger scones.
I started with this granola bar recipe from smitten kitchen (found via domestifluff and originally adapted from King Arthur). I made some changes, partially because of what was available here in Germany and partially cause, well, I made some mistakes that actually ended well.
Rather than copy the recipe here with my simple changes, just follow the links above, but keep my substitution in mind. I didn’t have a food processor so I substituted “oat flour,” which is just processed oats, with finely ground coconut (readily available here) and two tablespoons of wheat flour. For dried fruits, I used 1 cup chopped prunes. For nuts, I used a package of “salad seeds” which included pumpkin seeds *highly recommended,* sesame seeds, and sunflower seeds. After baking, I realized these are too sweet and a little too thick, so make your own call, but maybe less than a 1/2 cup of sugar and thinner. With a wax paper or tin foil lined pan, these come out really easily. Just cut them up when cooled and enjoy. I know, I will.
Hopefully, they will make it so I can enjoy more sleep and have a hearty breakfast. These bars could have saved me on Friday, when I woke up a 5am for work/breakfast and stayed out until 4am. Ug.
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Granola…simply my favorite breakfast. That’s why it’s so surprising that I have never made it. I’ll go out and pay nine bucks for it at a diner, but make it home… no? Well, that all changed today. I used this granola recipe from the NY Times. People were concerned that the recipe didn’t have any added fat (no butter or anything). It doesn’t need anything.
I did made a few changes to the recipe, though. I skipped the coconut and added more spices. I added nutmeg and just a little clove — sorta gingerbread seasonings. It is perfect. The batch is huge. I think, I could eat it for breakfast and lunch everyday for the next month. Really, I think I will bring it to work for lunch tomorrow. And maybe package it up as a thank you gift, all martha stewart style.
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So this morning, I made a frittata. Nothing special, but worth the extra ten minutes to whip up something a little nicer than scrambled eggs. Plus leftover frittata makes a great lunch.
I combined some partially defrosted veggies (broccilli and corn), cheese, milk (1/3 c) and 6 eggs. Ohh and garlic of course. — You can cook it covered on low heat on the stove or put in the oven at 350. — I did a little of both so it would cook fast and evenly. So easy. Hopefully, writing about this frittata will make me remember to bake them more often. Next time, I’ll use more eggs. It was a little thin.
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