Always wanted to share my overnight oats recipe here because it’s one of my go-to recipes for a lazy breakfast when I get sick of eating bread. I’m always eating my peanut butter bread in lectures which got really boring, so at one point, I started bringing my overnight oats in a small flask to school. But it’s a bit difficult to multitask eating oats with writing notes, so I gave up on that and reverted back to peanut butter bread. On a side note, the amount of peanut butter I consume scares me.
Even though I stopped bringing my oats to school, I never stopped making them at home for my weekends. I always have green apple and ground cinnamon at home, and can never say no to apple crumble so tadah, apple crumble overnight oats 🙂
I made these for my Swiss friends when they came to stay in Singapore in June and they looooved it. So I’m sure you’ll love it too. And even if you don’t like apple and cinnamon, you can always play around with the flavours and add weird things to the oats. Just stick by the yogurt, milk and oats ratio for everything you do and you’ll be fine.
Oh, and don’t try adding milo. Looks like diarrhoea and doesn’t taste fantastic. Don’t say I didn’t warn you.
1/2 cup rolled oats
1/2 cup plain yogurt
1/2 cup fresh milk
2 tbsp chia seeds
1/2 grated green apple
1 tbsp flax seed powder
1. Mix rolled oats, plain yogurt, fresh milk, chia seeds and grated green apple 2. in a mason jar/ bowl.
3. Sprinkle as much cinnamon as you desire.
4. Place it in the fridge overnight.
5. In the morning, top the jar of oats with more grated green apple, flax seed powder and some granola. It’s up to you! 🙂
*You can add more milk in the morning if the oats are too thick for you
It is very very coincidentally, Pancake Day! Which happens the day before Lent starts because it’s full of fat which is traditionally forbidden during Lent. Whoa. That’s cool.
This is probably my fourth pancake recipe on the blog but probably the easiest and most full-proof one out of all. The best part of this recipe is that it can be done in 30 minutes because it requires no whipping of egg whites separately. I was super tempted to whisk the egg whites separately but I decided to trust that the yogurt would do its job. And sure it did, the yogurt made the pancakes fluffy and tender.
This recipe is going to be part of my breakfast-in-bed series that I’m currently working on for The Auricle, a med school yearly publication so do keep a look out for that :>
makes 15 pancakes
1 1/2 cup self raising flour
3/4 tsp baking soda
3 tbsp sugar
3/4 cup milk
3/4 cup yogurt
2 large eggs
30g salted butter, melted
1. Sift flour and soda into bowl.
2. Add in sugar. Make a well in the centre.
3. Whisk milk and yogurt until smooth.
4. Whisk in eggs and butter until mixture is foamy.
5. Pour mixture into well and fold.
6. Let the batter rest for 10 minutes before frying the pancakes.
My House (another name for class in Med school) held a Christmas/ New Year party today and I decided to make an Earl Grey Tea Cake for dessert 🙂 I first tried this tea cake at a cafe in Lavender but it was quite expensive, about $4 for a slice. I did like the flavours though, so I tried to replicate it at home.
When the cake first came out of the oven, I fell in love with the texture. But when I kept it in the fridge overnight, the cake became a bit dry which wasn’t to anyone’s liking. So I’ll most probably be tweaking this recipe by adding in yogurt for a moist cake!
Another gripe I had was that the Earl Grey Tea flavour was not strong enough. The taste was good enough but stronger would be better. So perhaps use more tea bags next time for the milk infusion?
I’ll post the updated version after my exams when I have time to play around in my kitchen but till then 🙁 Goodbye!
Ps. The photos are prettier this time round because I took them on D’s pretty new hipster wooden table 🙂
240ml whole milk
4 bags Earl Grey tea
360 grams all-purpose flour
2½ teaspoons baking powder
225 grams salted butter, at room temperature
180 grams granulated sugar
4 large eggs, at room temperature
1. Simmer milk in saucepan over medium low heat
2. Add the Earl Grey tea bags into the milk, cover the lid of the saucepan and steep for 20 minutes.
3. After 20 mins, squeeze tea bags of any milk and ensure that the infused milk still adds up to 240ml. If it doesn’t, add more milk.
4. Cut open the earl grey tea bag to use the leaves inside. Whisk the leaves, flour and baking powder together.
5. In a stand mixer, cream butter and sugar together for 5-6 minutes until light and fluffy.
6. On low speed, add in eggs one by one until well-mixed.
7. Add in flour and milk tea in alternate batches until the flour is well-mixed, starting and ending with the flour mixture.
8. Preheat the oven to 175 degrees Celsius.
9. Pour the batter into your loaf pans.
10. Bake for 30-40 mins until the skewer comes out clean. Enjoy! 🙂