Food, mustard seed sentinel

Overnight Oats

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If you want to change up your breakfast routine try these fantastic overnight oats. They are creamy, delicious, and nutritious. Make individual servings, or make a large batch for the whole week. A few minutes of prep the night before, and you’ve got a healthy meal for the morning. 

Instead of cooking oats on the stove or in the microwave, leaving them to sit for several hours in milk softens them up as if they were cooked. It’s just a non-cooking way to make old fashioned oats. And let me assure you, they are so good. If you love oatmeal then you will love overnight oats.

The sky’s the limit as to what type of toppings you can add. Once you make the base recipe add any fruits, seeds, or nuts of your choosing. The beauty of this nutrition packed breakfast is customizing it to your liking. 

I love the addition of chia seeds since they are loaded with good stuff. Chia seeds are one of the most nutritious foods. They have plenty of fiber, protein, omega-3 fatty acids, and antioxidants. Chia seeds are tiny but they do add some nice texture to the oats.

Overnight oats are beneficial to your health, and they taste really good too. That’s a winning combo. Have fun with this recipe.

Happy Eating!

For we are God’s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do. Ephesians 2:10 

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Overnight Oats

Ingredients

½ cup old fashioned rolled oats

½ cup milk

¼ cup whole milk Greek yogurt

1 tablespoon chia seeds

1 tablespoon maple syrup or honey

Directions 

  1. In a small jar add oats, milk, yogurt, chia seeds, and maple syrup or honey. 
  2. Stir to combine the ingredients. Cover with a lid or plastic wrap.
  3. Refrigerate for at least 2 hours up to overnight.
  4. Stir the oats before serving. Add the toppings. Enjoy!

Notes 

  • Old fashioned oats are ideal. Steel cut oats don’t soften up. Quick oats get soggy.
  • Milk. Use almond milk, oat milk, coconut milk, or any non-dairy milk as an alternative.
  • Yogurt. You can swap out dairy based yogurt for plant based. Or omit the yogurt.
  • Other add-ins. Add vanilla extract or almond extract. Add peanut butter, jams, dried fruits, protein powder, peanut butter powder, cinnamon, nutmeg, flax seed, or anything else you like. Be creative.
  • Add fresh fruit and toppings just before serving. The fruit and nuts will get mushy if they sit mixed in the oats overnight. 
  • Enjoy the oats cold or warm. Just heat them up for a minute or two in the microwave if you prefer warm oats. Both cold and warm are delicious.
  • Use any type of jar or glassware. Make sure to cover with plastic wrap or a lid.
  • You can make a large batch. If you don’t want to make individual servings just increase the ingredients and mix in a large bowl. Cover the bowl, refrigerate overnight, and scoop out the amount you want each morning. 
  • Overnight oats will keep in the refrigerator for up to 5 days.

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Strawberry:

Fresh strawberries chopped 

2 tablespoons strawberry fruit spread

2 tablespoon cashews chopped

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Banana:

Sliced banana 

2 tablespoons peanut butter

2 tablespoons peanuts chopped

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Raspberry:

Fresh raspberries

1 tablespoon slivered almonds

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Blueberry:

Fresh blueberries

2 tablespoons pistachios chopped 

 

 

Go to the link below for this recipe and more. I write a monthly article for Mustard Seed Sentinel called Meghan’s Corner. Mustard Seed Sentinel is a faith based publication that includes recipes, book reviews, and so much more. Check it out and subscribe for great content. 

https://www.mustardseedsentinel.com/post/meghan-s-corner-overnight-oats

Faith, Food, Uncategorized

Olive Crostini

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This easy scrumptious recipe was given to me many years ago by a coworker. Her sister was a caterer and used this crostini often. I too have used it often over the years, but took a break from it until recently. It was fun to make it again. Olive Crostini has always been a big hit when I’ve made it for gatherings. Throw in a salad, and make a light meal out of it.

I have one funny story involving this appetizer. For quite a few years I hosted a Christmas party and olive crostini became a staple. My husband was mixing this olive spread using the blender. It gets pretty thick, so he stuck a large plastic spoon in the blender to unstick everything and accidentally hit one of the buttons. Well, a large chunk of the spoon was taken off by the blade from the blender. As he was fishing out plastic from the olive spread the doorbell rang. The show must go on, so the olive crostini went in the oven with God only knows how many bits of plastic. 

Now that I’ve confessed, you may never want to eat anything I share with you. Please forgive me. And also know, cooking mishaps are unavoidable. Whether we’ve eaten trace amounts of plastic, or burned food, or over salted, or used expired ingredients.  What doesn’t kill us makes us stronger, right? My conscience is clear. Confession really is good for the soul. 

On with the recipe. The flavor combos are delectable. I love the contrast of the slightly bitter green olives with the creamy jack cheese. You can easily make the spread several days before your event. It keeps in the fridge for at least a week or two. You can even freeze the olive spread, but you won’t have to because it will get eaten up.

 

Happy Eating!

 

Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.

John 6:35

 

Olive Crostini 

  • 6 oz. can black olives, drained
  • 6 oz. jar green olives with pimentos, drained 
  • 4 to 5 garlic cloves
  • ⅓ cup olive oil
  • ½ cup butter, softened
  • 1½ cups Monterey jack cheese
  • 1 cup fresh parmesan cheese 
  • 1or 2 Baguettes 

 

  • In a food processor:
  • Add 6 oz. black olives and chop 
  • Add the garlic cloves and chop
  • Add olive oil and blend
  • Add 6 oz jar green olives and chop
  • Add butter and blend

 

  • In a mixing bowl:
  • Place the olive mixture from the food processor.
  • Stir in the jack and parmesan cheeses.

 

  • Thinly slice a baguette.
  • Spread about a tablespoon of the olive spread on each baguette slice.
  • Cook under the broiler for 2 to 4 minutes until lightly browned and bubbly.

     

  •  Notes 
  • This spread makes enough for at least 2 baguettes.
  • You can experiment with different olives.
  • Store leftover spread in the refrigerator.
  • You can use a blender if you don’t have a food processor, or just chop by hand.
  • The consistency you want is a coarse paste.

 

You can read my latest article here:

https://www.mustardseedsentinel.com/post/meghan-s-corner-olive-crostini

Check out https://www.mustardseedsentinel.com/  for plenty of great content from book reviews to parenting advice, all from a Christian perspective.