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What Are The Best Overnight Oats Recipes - Yahoo Recipe Search
Food52Who doesn’t love Fall? It’s my favorite season, by far. The weather is getting chilly, the leaves are changing colors, the cozy scarves and sweaters are taking over the closet- and, of course, all the fall treats to look forward to! Everything spiced and warm and cozy, fresh out the oven and ready to be devoured! Seriously, what’s not to love? Give me a freshly baked fall treat, a cup of coffee to pair it with, and I’ll be your best friend forever. Understandably, my baking goes into hyper-speed around this time. My mind’s bursting with so many flavors and ideas to try out! I’m already planning flaky apple pies, cinnamon coated peach cobblers, overnight spiced oats. First on the list, however, was to create a cozy cookie recipe! Basically all my favorite things about fall, transferred into a cookie! I wanted to bite into a fresh, warm cookie and have all the spices, the nuts, the warmth! This cookie has it all. It’s a base of whipped butter, seasoned with ginger, cloves, and nutmeg. (the aroma off of just this first step, seriously YUM!) Of course, oats are an essential part of any cozy cookie in my book, so definitely included oats as well. Then, to top it off, these are studded with walnuts as well. Honestly, is this not the coziest fall cookie? I see Ginger Oatmeal Cookies becoming a staple for every future Fall at my house. If you’ve been following my bakes, you know that I always opt for some dark chocolate in everything I do. This was one of those rare times that I didn’t find it necessary (although to be real, I wouldn’t be mad at topping these with some as well). But, in fact, my BIL tried these yesterday and his first remark was “wow, these are so good, they’re seriously addictive- as addictive as your classic chocolate cookies! I could keep eating these all day!”. So, I think that says enough about these cozy, warm cookies. Now, before you get to baking these, one last thing- these can be adapted for whichever style of cookie you prefer. Bake them for ~8 minutes to keep them chewy, or 10 for a crispier version! Either way, they won’t last long once they’re out the oven. I definitely recommend serving these up with a fresh brewed up of coffee or chai!Food52Once school starts, I feel like my loaf pans begin working overtime. It seems every week I’m making at least one big “square bread,” as my kids call it, and usually doubling many of the recipes to keep one loaf in the freezer on emergency standby. The secret is, though, that I love pan loaves because they’re a little more carefree than their free-form counterparts: There’s no worrying about misshaped dough or loaves that spread a little too much in the oven—the structure of the pan keeps everything in place. Plus, because of the added support of the pan, they’re a fun way to experiment with different flour blends and mix-ins (oats, seeds, olives!). But perhaps one of the best things about this sourdough pan loaf recipe is just how few ingredients are called for: The flour is a 50/50 mix of whole-grain wheat and all-purpose flour, and unlike many store-bought loaves, there’s no refined sugar (I use honey) and no preservatives or additives (just olive oil!). The flavor of this loaf is mild and ever-so-slightly sweet, thanks to the added honey, while the olive oil brings softness to the crust and crumb. To increase the nutrition just a bit further, I like to top the shaped dough with a thin coating of rolled oats. The flattened oat topping further excites my kids as they look forward to each slice with the “flattened pancakes” on top—if only as adults we got excited about such things (okay, maybe I do). In this recipe, I like to make a dedicated levain (an overnight preferment), but if you feed your sourdough starter often and it’s not overly acidic, you can mix in your ripe sourdough starter in place of the called for levain (skip making the levain the night before, and add 100 grams of ripe sourdough starter to the mix in Step 2). I like to bake this bread in a 9x4x4-inch Pullman pan (without the lid), but a regular loaf pan (an 8x4 inch or 9x5 inch) will also work just as well—just be sure to lightly oil or butter the pan. Need some ideas on what to put between these slices? Check out our new podcast The Sandwich Universe, where co-hosts and longtime BFFs Molly Baz and Declan Bond dive deep into beloved iconic sandwiches.Food52This weekend was the first of the year where a hot breakfast of oatmeal (porridge if you're British) just seemed too wintery and warming, Bircher muesli is a great alternative (yes, it is essentially cold oatmeal, but trust me, it tastes much better than it sounds) I first discovered this dish a few years ago in a Jamie Oliver cookbook (I forget which one, it's somewhere in a box in my parents garage right now), from what I remember he gave it a fairly stupid name, pukka porridge or something? Still, despite the silly name, it's really good, and as long as you remember to put it together the night before, it takes minimum effort in the morning. Instead of cooking the oats, you soak them overnight in milk with some other tasty ingredients and then, in the morning, add yogurt, apple and nuts. Recipe note: You could add any dried fruit, nuts or seeds that you want. Also, some recipes call for apple juice instead of milk - this would make the whole thing sweeter, so you could leave the honey out.
