Carrie Fehr

Kitchen Garden Food

Tag: Yoghurt

Creamy Overnight Oats

 

Creamy Overnight Oats is my new go-to favorite breakfast. This easy to prepare recipe is a nod to comfort food and yet, so healthy for you too. Feel free to add any toppings you like to change up the flavor combinations. I like berries, almond butter granola with Greek yogurt, and lemon zest. Coconut would also work, as would dried cherries with a sprinkle of cacao powder.

Creamy Overnight Oats

Ingredients:

1/2 cup old-fashioned rolled oats

1 cup almond milk 

2 teaspoons chia seeds

1 teaspoon of vanilla extract

Toppings: Fresh fruit, seeds, nuts, granola, nut butters, dried fruit, citrus zest, vanilla bean, cinnamon, honey

Directions:

Combine oats, almond milk, chia seeds, and vanilla extract in a small jar and cover with a lid. Allow it to rest in the refrigerator overnight. 

Remove from refrigerator, give it a stir. 

Add your favorite toppings.

Serve and enjoy!

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French Yogurt Cake

French Yogurt CakeWith just a few ingredients like —yogurt, lemon zest, and olive oil, you can whip up an amazing lemony cake that is moist, full of flavor, and light as a cloud, in a matter of minutes.  This versatile French classic is perfect for breakfast, or afternoon tea, or for a delicious finale to an evening meal.  Sprinkle a little powdered sugar over the top before serving, and pair it with some fresh berries. (Recipe adapted from Bon Appétit)

French Yogurt Cake  

Ingredients:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup sugar

1 tablespoon lemon zest

3/4 cup plain yogurt

1/2 cup olive oil

2 large eggs

1 teaspoon vanilla extract

Directions:

Preheat oven to 350°.  Line a 9×3 round pan with parchment paper.

Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.

Using your fingers, rub sugar with lemon zest in a large bowl until combined. Add yogurt, olive oil, eggs, and vanilla extract; whisk to blend. Stir in dry ingredients and mix together.

Pour batter into prepared pan. Bake until top of cake is golden brown, about 45 minutes.

Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and then let cool completely.