So I have wanted to try a recipe for overnight oats since I first saw one a while ago on Pinterest. With going gluten free, I decided this was the perfect time to try, and got all the ingredients I would need to put this concoction together.
This is what I netted. Well, x2.
I put it all in a plastic container and let it sit overnight (hence the “overnight” part of the name). Brought it to work with me today, and received TONS of funny looks. It was okay. It needed something else. Next time, I’m mixing it up.
1/2 c rolled oats. From what I understand, these are the only ones that will work.
1/2 cup Greek yogurt.
3/4 cup milk (though it would definitely have been better with 1/2 instead.
A heaping tablespoon of peanut butter.
1 tablespoon of chocolate chips.
After tasting, I added almost 2 tbsp of strawberry preserves – ended up being quite good!
I’m not usually all too creative when I cook.
I got the urge to make breakfast for hubby and me this morning though, but when I went to find syrup for pancakes, zilch.
Redo for tomorrow, I told him. Oh, and I’d try waffles instead. We got a waffle maker roughly 3 years ago – and I’ve never used it.
Putting the baking mix into one of those fabulous OXO containers (if you don’t have any, get some. Seriously. They’re worth the price), I realized I had about one cup too much to fit. About a half of what the recipe called for for waffles.
Mixed it all up and thought, let’s put some jelly in the batter, moisten them up a bit. No jelly.
But I see pesto.
Savory waffles. It works with crepes, why wouldn’t it work with waffles??
Let me tell you, it does.
For a half-recipe, less than a teaspoon mixed into the batter – maybe a little more next time? Sprinkled some shredded mozzarella on top, added a dollop of pesto (I do love the stuff). Yum.
I think I’ll be creative more often.