Experimenting with a variety of overnight oat flavors this week, I decided to start the week off bold with raspberry and lemon. I originally got the inspiration off of this Raspberry Lemonade slushie that my husband gets at our local Graeter’s Ice Cream. You know a combination works well if it’s a repeated bought treat. Luckily, that same combination works just as good for some overnight oats!
Chobani is my favorite, favorite yogurt brand. I haven’t met a flavor I don’t like, so it was the obvious choice to go with their lemon greek yogurt. To add a more fresh side, I threw in a handful of raspberries and zest of a lemon. Because I’m doing the overnight oats, I used old-fashioned oats but this would also do wonderfully with some granola if you’re not an oat kinda gal or guy. Just make sure you add a little bit of almond milk to help soak the oats. I don’t imagine dry oats are too delicious.
Raspberry Lemonade Overnight Oats
- 1 container of Chobani greek lemon yogurt
- ½ cup old-fashioned oats
- ¼ cup unsweetened almond milk
- handful of fresh raspberries
- ½ teaspoon lemon zest
- Using a mason jar, layer overnight oats with old fashioned oats followed by almond milk, lemon yogurt and raspberries. Top with lemon zest and store in a refridgerator for up to 3 days.
Let’s face it. A lot of us aren’t morning people and even if we were, how many really want to cook a well-balanced breakfast each and every morning? I know I don’t. Especially after a hard workout or a late night. It’s more ideal to have something already prepped and ready to just pop in the microwave or in a bowl.
There’s a lot of quick and convenient store-bought breakfasts that you can buy, but why trust manufacturers to actually produce something entirely healthy? Half of the stuff listed on the nutrient guide of packages I can’t even pronounce. I feel so much safe when I know what ingredients are used in the foods I cook because I put them there.
With Overnight Fridge Oats, you can choose from any sort of fruit to your liking as well as added ingredients. This makes them flexible to those with a vegan, gluten-free and paleo diet as well. You just need a few ingredients and a container to store them in. I use mason jars for mine. But best part? They stay fresh and impact in the refrigerator for up to 4 days! So you can make four breakfasts in one meal-prep session.
Add all ingredients in order for the best results:
1/2 cup of Step 1 Basic Ingredients: Old-Fashioned Oats. Mulesi.
1/4 cup of Step 2 Basic Ingredients: Yogurt. Almond Milk. Whole Milk.
1 Tablespoon of Step 3 Basic Ingredients: Honey. Artificial Sweetener.
1 teaspoon of Step 4 Basic Ingredients: Peanut Butter. Chia Seeds.
1/2 cup of Step 5 Basic Ingredients: Blueberries. Tart Cherries. Strawberries. Banana. Apples.
1 Tablespoon of Optional Step 6 Toppings: Mini Chocolate Chips. Cinnamon.
Two weeks ago I bought a donut pan anticipating the thought of baking a patch of protein donuts. I’ve seen friends post pictures of them and I’ve browsed past them while looking on Pinterest. They seem like a fantastic breakfast or even post-workout snack.
I’m not a real big fan of protein powder for the most part, so I wanted to try something a little less tasting like a recipe made with it. Because a lot of my past breakfast recipes have consisted of oatmeal, I thought why not incorporate it into a donut? It works with muffins!
Now oatmeal baked alone doesn’t necessarily have that great of a taste. You need to add something else to adjust the flavor and usually fruit is your best bet on doing so. I love blueberries, so of course, those are my first fruit pick 🙂 They are always bursting with flavor and also give the donut a more ‘pretty’ look. You can also eat it with or without a glaze. The glaze just happens to give it a little more of a sweet taste so that your tastebuds aren’t confusing it with a round muffin.
Frosted Oatmeal Blueberry Donuts
A healthier take on donuts with fruit.
- 2 cups old-fashioned oats
- 1½ cup skim milk
- ¼ cup natural applesauce
- 1 teaspoon vanilla extract
- ¼ cup butter, melted
- 1½ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup light brown sugar
- ¼ teaspoon cinnamon
- 3/4 cup blueberries
- 2 cups confectioners sugar
- 1 teaspoon vanilla extract
- ¼ skim milk
- Preheat oven to 400 degrees. Well grease a donut pan. Set aside.
- Using a medium size bowl, add old-fashioned oats, milk, applesauce vanilla and butter. Whisk until combined.
- In a large size bowl, add all-purpose flour, baking powder, salt, brown sugar and cinnamon. Whisk until combined.
- Add blueberries to old-fashioned oats mixture. Gently fold.
- Pour old-fashioned oats mix into large bowl, combining liquid ingredients with dry ingredients. Combine well, but try not to over mix. That takes away from the donuts taking on a more "fluffier" look.
- Add mixture to donut pan, filling each to the top. Bake in oven for 17 minutes, or until they appear a light golden color.
- While donuts are baking, start glaze frosting by adding confectioners sugar, vanilla and milk to a small saucepan over medium heat. Stir constantly until well combined. Remove from heat and place over a medium-size bowl of water to keep glaze from thickening.
- Remove donuts from oven, gently adding each donut to a cooling rack momentarily. When cooled off enough, dip donuts into glaze and return to cooling rack.