Tag Archives: oatmeal

Strawberry Coconut Overnight Oatmeal

Strawberry Coconut Overnight Oatmeal | Pale YellowI got home from work today and had nothing important to do, yay!!!!  Now that my paper is finished, my summer is wide open!  It’s time for fun and ice cream sandwiches and jello shots, there are some good things in your future.  Vacation hangover finished.

Strawberry Coconut Overnight Oatmeal | Pale YellowYou know how I used to make you tons and tons of quinoa recipes?  Move aside quinoa, it’s overnight oatmeal time!  Forever and ever. Quinoa isn’t over, it just needed a time out for a few months.  Now that it is summer I really enjoy leafy salads instead of grain based salads with cooked vegetables; much needed in the winter, not so much in the summer.

Strawberry Coconut Overnight Oatmeal | Pale YellowNo worries my friends, I have some fantastic ideas for fall overnight oats including those with pumpkin spice and apple pie.  Those are fall flavors and I don’t want to rush, I’m way too into summer to rush into fall!  There maybe one more I might make, but an unhealthy, decadent overnight oatmeal.  Until then, you’ll have to make due with this delicious version that’s a little bit decadent.  Creamy coconut milk mixed with chopped strawberries and coconut flakes make a delicious treat (and mostly healthful) way to start your day!

Strawberry Coconut Overnight Oatmeal | Pale YellowTwo Years Ago – Cookie Crazy Cupcakes

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Banana Nut Overnight Oatmeal
Adapted from Lemon Blueberry Overnight Oatmeal
Yield – 1 serving, 16 ounces

1/2 cup old fashioned oats
2 tablespoons chia seeds
1 tablespoon honey
splash of vanilla extract
1/4 cup unsweetened coconut flakes
1/2 cup chopped strawberries
1 cup unsweetened coconut milk, I was decadent and used the sweetened vanilla version

  1. Add all the ingredients to a 16-ounce mason jar or other container.  Shake or stir to combine.  Make sure the honey and chia seeds become incorporated and don’t stick to the side.
  2. Cover and refrigerate overnight.Strawberry Coconut Overnight Oatmeal | Pale Yellow
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Banana Nut Overnight Oatmeal

Banana Nut Overnight Oatmeal | Pale YellowI wish they gave out awards for procrastination.  That way I could win an award.  I spent all Sunday, ALL DAY writing a six page paper.  I need to get faster.  I also took a 2 hour nap and made cocktails in the middle of the day…
Banana Nut Overnight Oatmeal | Pale YellowOr I need to stop taking classes in the summer.  Seriously, who starts graduate school in the summer?  It’s seems all the work is due right around holiday weekends like Fourth of July.  I’m just not in the mood to read or write or research.  It’s beach time, it’s calling my name!

Banana Nut Overnight Oatmeal | Pale YellowIn other procrastination news I took another nap after work today, a seven hour work day of researching animals and playing with baby chickens.  Tough life.

Banana Nut Overnight Oatmeal | Pale YellowNo matter how tough my life life, I always manage to throw together something for breakfast.  My new favorite food to the rescue!  I can add all the ingredients to a jar, shake it up and I’m done.  Breakfast ready to go!  And not just any breakfast, a healthy and delicious one.  I have one more overnight oatmeal for you and then I’ll be done, maybe!Banana Nut Overnight Oatmeal | Pale Yellow

Print the Recipe!

Banana Nut Overnight Oatmeal
Adapted from Lemon Blueberry Overnight Oatmeal
Yield – 1 serving, 16 ounces

1/2 cup old fashioned oats
2 tablespoons chia seeds
1 tablespoon honey
splash of vanilla extract
1 banana sliced
1 cup unsweetened almond milk
2 tablespoons chopped almonds (or nut of your choice)

  1. Add all the ingredients to a 16-ounce mason jar or other container.  Shake or stir to combine.  Make sure the honey and chia seeds become incorporated and don’t stick to the side.
  2. Cover and refrigerate overnight.Banana Nut Overnight Oatmeal | Pale Yellow

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Lemon Blueberry Overnight Oatmeal

lemon blueberry overnight oatmeal | pale yellowRemember when I spent the last three weeks writing about healthy eating and juice cleanses?  Remember me telling you about all the fun events planned in June and July?  Well the first fun event just wrapped up and I am in a tail spin.  Luckily I two days before the next big happening.  And please, this is not a complainant, I’m enjoying every moment of this crazy month!  I did spend three weeks preparing!

lemon blueberry overnight oatmeal | pale yellowMy mom, two aunts, and cousin stayed with me this past weekend and we had a blast on the beach, at Smorgsburg, seeing Rock of Ages, shopping ’till we dropped, and exploring NYC by boat, train, foot, and car!  I now know, my apartment can house five people.  It was fantastic to spend so much time with my family, I feel like I get so little quality time with family; just a dinner here and there.  Now my bucket is overflowing with family love!

lemon blueberry overnight oatmeal | pale yellowMy bucket is also overflowing with love for overnight oatmeal!  I know I’m late to the game, but I love the texture, flavor, and ease.  Toss all the ingredients in a jar the night before, shake, refrigerate, and eat in the morning. The combinations are endless.  I love that this recipe is naturally vegan and could totally be gluten free.  Plus it’s creamy, filling, and super tasty.  I think everyone should start adding overnight oatmeal to their breakfast rotation, it’s made a firm place in mine!

lemon blueberry overnight oatmeal | pale yellowOne Year Ago – Strawberry Cupcakes

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Lemon Blueberry Overnight Oatmeal
Adapted from Wonky Wonderful
Yield – 1 serving, 16 ounces

1/2 cup old fashioned oats
2 tablespoons chia seeds
1 tablespoon honey
zest of 1 lemon
juice of 1/2 lemon
1 cup unsweetened almond milk
1/2 cup blueberries, fresh or frozen

  1. Add all the ingredients to a 16-ounce mason jar or other container.  Shake or stir to combine.  Make sure the honey and chia seeds become incorporated and don’t stick to the side.
  2. Cover and refrigerate overnight.lemon blueberry overnight oatmeal | pale yellow

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Caramel Apple Crumb Muffins

Caramel Apple Crumb Muffins | Pale YellowThe first recipe to come out of my new kitchen!  Since I have tried to cut back sweets in January, I’ve been hankering to make muffins.  Muffins don’t count as sweets, they are a breakfast items.  I can justify anything if I put my mind to it; sort of like the mini M & M’s I ate for dinner last night.

Caramel Apple Crumb Muffins | Pale YellowSo I thought I discovered a short cut in the new kitchen by softening cold butter on the hot radiator.  Cut to 10 minutes later when there is butter all over the floor.  A whole box of butter in the garbage.  On a positive note, I’ve invented a new Olympic sport – butter skating!  Trying to walk on a greasy floor is an adventure for sure.

Caramel Apple Crumb Muffins | Pale YellowI’ve been thinking about these muffins for awhile now.  A nice muffin with a thick crumble sounded super tempting and tasty.  Mixed with caramel bits and apple chunks you have a delightful breakfast treat.   The muffins are moist and not overly sweet.  The little bits of caramel add extra sweetness. There is a thick crumb topping full of cinnamon and crunch.   Whether you’re eating sweets or not, this is a great muffin to make!Caramel Apple Crumb Muffins | Pale YellowPrint the Recipe!

Caramel Apple Crumb Muffins
Adapted from Tracey’s Culinary Adventures
Yield – 8 muffins

1 stick (8 tablespoons) unsalted butter, melted & divided
1/2 cup packed light brown sugar
1 cup + 5 tablespoons flour, divided
1/4 cup old fashioned oats
2 teaspoons cinnamon, divided
1/4 teaspoon + a pinch of salt, divided
1/4 cup + 2 tablespoons sugar
1 teaspoon baking powder
1/2 cup diced apples
1 egg yolk
1/2 cup unsweetened almond milk
1 teaspoon vanilla
1/3 cup caramel bits

  1. Preheat the oven to 350 ˚F and liberally spray your muffin tins with Baker’s Joy.
  2. Crumb topping – Melt the butter and let cool slightly.  Set aside.
  3. In a small bowl whisk together the brown sugar, 5 tablespoons flour, oats, 1 teaspoon of cinnamon, and a pinch of salt.
  4. Mix in 3 tablespoons of melted butter until the mixture is moist.  Set aside.
  5. Muffins – Whisk together 1 cup flour, sugar, 1/4 teaspoon salt, 1 teaspoon cinnamon, and baking powder.  Toss in the apples.
  6. In a liquid measuring cup mix together the almond milk, vanilla, 3 tablespoons melted butter, and the egg yolk.  Stir into the dry ingredients until just combined.  Stir in the caramel bits.
  7. Spoon into the muffin tins until about half full.  Fill the rest of the tin with the crumb mixture.  Really press the crumbs into the top.
  8. Bake for 18-20 minutes until the tops are brown and the middle is set.  Let cool completely on a wire rack before removing from the muffin tin.
  9. Store in an airtight container.Caramel Apple Crumb Muffins | Pale Yellow

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Oatmeal Pumpkin Chocolate Chip Cookies

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowIt is really weird not working with students this week and it is even weirder not being in school.  I’ve celebrated the first day of school for the past 25 years as a student and as a teacher.  I’m a dork; I love school and I love picking out my first day outfit and getting new pens!  I know I made the right decision leaving the classroom, but it’s still bittersweet this fall.  I am glad I made the decision to stay in Brooklyn, it would have been way too depressing not having a first day of school AND living away from my adapted home.

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowSpeaking of my home, these cookies were made as a thank you for the person who came and fixed my home.  I was being all domestic and cleaning my bedroom; the good clean where walls and floorboards are being scrubbed.  In the light above my bed one of the two light bulbs was out and I thought this would be a perfect opportunity to change the light bulb.  I’ve had dim light for a looooooong time and just had accepted it.

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowUnfortunately, instead of screwing off the globe portion, I took the fixture off the ceiling so it was just hanging by the electrical cords.  Whoops.  So I’m standing on my bed, barely able to reach the ceiling and things were not working out. I didn’t want to call the landlord because it was so silly, but I couldn’t fix the problem on my own.  Luckily we have a handy neighbor down the street who came over and fixed everything right.

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowIt was one of those silly, single lady problems that I know I should be able to fix myself, yet I just don’t have the perseverance to figure it out on my own.  Thank goodness for helpful neighbors!  I’m not ashamed to trade baked goods for handy work.  I know I should be a strong, independent 21st-century woman, but I would rather handle a whisk than a screw driver any day!

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowOatmeal pumpkin chocolate chip cookies are a fair trade.  These cookies are a perfect kick off to fall baking and are everything you could ever want in a cookie.  They are flavorful from all the spices, chewy, soft, and have bits of chocolate throughout.  Plus, this recipe makes a a ton of cookies! You can easily share several dozen with plenty of leftovers for snacking.  It’s time to ease into pumpkin season with these cookies!

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowOne Year Ago – Gluten Free Snickerdoodles

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Oatmeal Pumpkin Chocolate Chip Cookies
Adapted from Family Fresh Meals
Yield – 5 1/2 dozen (68 cookies) 2-tablespoons scoop

1 cup sugar
1 cup packed brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 egg
1 tablespoon vanilla extract
1 cup canned pumpkin
2 cups flour
1 teaspoon cinnamon*
1/2 teaspoon ground ginger*
1/4 teaspoon nutmeg*
1/4 teaspoon allspice*
1/4 teaspoon cloves*
1/2 teaspoon salt
1 teaspoon baking soda
2 cups rolled oats, old fashioned
1 12-ounce bag chocolate chips

  1. Preheat the oven to 350 ˚F and line all your cookie sheets with parchment paper.
  2. Add the butter and sugars to the bowl of a stand mixer in a paddle attachment.  Beat until light and creamy.  Beat in the egg, vanilla, and pumpkin until well combined.  Scrape the bowl as needed.
  3. In a small bowl whisk together the flour, cinnamon, ginger, nutmeg, allspice, cloves, salt, and baking soda.  Add to the wet ingredients and mix on low speed.
  4. Add the oats and chocolate chips to the bowl and mix until just combined.
  5. Use a 2-tablespoon scoop to portion the dough on cookie sheets.  Space about 1 inch apart.
  6. Bake for 12 minutes until the cookies are puffy and set.  Let cool for about 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.

* Instead of all these individual spices you can include 1/2 teaspoon cinnamon + 2 teaspoons pumpkin pie spiceOatmeal Pumpkin Chocolate Chip Cookies | Pale Yellow

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Cookie Butter Chocolate No Bake Cookies

cookie butter chocolate no bake cookies | pale yellowFor our international road trip we needed cookies.  We always need cookies.  I was short on time so I hunted for a quick recipe that I could “bake” and photograph before running to see an amazing summer concert.  This recipe fit the bill perfectly and concert was filled with nostalgia and good times.

cookie butter chocolate no bake cookies | pale yellowIn high school and college music was an extremely important part of my life and to those who knew me back then I was a bit of a music snob.  My music tastes have mellowed and I’ve expanded my tunes to become more tolerant of pop music.  One thing that has not changed is my love of alternative rock and my love of Guster.

cookie butter chocolate no bake cookies | pale yellowI’ve seen Guster 5 or 6 times now and they always put on a good show.  The music brings me back to high school band trips when I first discovered Goldfly and writing my undergrad thesis while popping CD’s in my diskman.  A 14-year love affair with a band is no joke.  I still love Guster’s bongo beats!  When you combine Guster with Ben Folds Five and Bare Naked Ladies, you really have a show worthy of the title “Last Concert on Earth!”

cookie butter chocolate no bake cookies | pale yellowNeedless to say, a cookie shortcut was worth it for this show!  When traveling on a road trip you need a cookie that is easy to  grab and not messy.  By wrapping the cookies individually they were completely grab-able and mess free.  As an added bonus you can totally consider the cookie a breakfast food with all the oatmeal inside.  True statement – a breakfast cookie, perfect for any road-trip.

cookie butter chocolate no bake cookies | pale yellowAfter a hectic week of work, packing, concert-going, and birthday celebrating I needed an easy baked good.  It’s been many years since I’ve eaten a no bake cookie, another college memory, and they are every bit as delightful as my memories.  With one pot and an hour, you have yourself a scrumptious treat with minimal effort ideal for an international road trip or a snack to share with friends.

cookie butter chocolate no bake cookies | pale yellowOne Year Ago – Mint Chocolate Macarons

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Cookie Butter Chocolate No Bake Cookies
Adapted from Warm Vanilla Sugar
Yield – 24 2-tablespoon cookies

1/2 cup sugar
1 cup brown sugar
1/2 cup buttermilk
1/2 cup butter
1 teaspoon vanilla
pinch of salt
1/2 cup cookie butter
3 cups quick oatmeal
1 cup semisweet chocolate chunks
chocolate chunks + coarse sea salt for garnish

  1. Add the butter, sugars, and buttermilk to a large saucepan and stir.  Cook until the mixture begins to boil and then let boil for 1 minute.  Remove from the heat.
  2. Stir in the vanilla, salt, and cookie butter until smooth.  Fold in the oatmeal and chocolate chunks until everything is well coated.
  3. Use a 2-tablespoon scoop to portion the cookies onto wax paper.  Press one chocolate chunk on each cookie.  Sprinkle with extra salt.
  4. Let the cookies cool and firm up for an hour or so.  Wrap individually in wax paper and enjoy!

Niagra Falls Collage | Pale YellowNiagara Falls in all its wondrous wonderment!

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Peanut Butter Oat Bites

Peanut Butter Oat Bites // Pale Yellow

One of my goals of 2013 was to include more healthy recipes on the blog this year.  Although I haven’t been posting my meals on the blog, going vegan in February has definitely helped me to eat healthier.  The intent of my goal was to bake healthier too.

Peanut Butter Oat Bites // Pale Yellow

To me baking healthier isn’t about reducing butter and sugar per se, it’s more of a diversification of what I considered a dessert or sweet snack.  These bites are a perfect example of that.  They were great to grab after work or while traveling as a satisfying treat without much guilt.  It’s hard to go wrong with creamy peanut butter, dates, oats, and mini chocolate chips.

Peanut Butter Oat Bites // Pale Yellow

This past weekend I traveled to San Antonio with Jackie for the NSTA annual conference.  For those of you not in the know, that’s the National Association of Science Teachers.  As you can imagine, only the coolest of the cool are invited!  We had a great time learning about the new science standards and updating our teaching repertoires to bring back to our staff.  In between conference events, we definitely found time to explore San Antonio and sample some delicious Tex-Mex cuisine.  It’s a fantastic city.

Peanut Butter Oat Bites // Pale Yellow

Our trip started a little rocky with delayed planes, serious danger of missing our connection, and a brief stint of running through the airport.  I was so glad I had thrown these bites in my bag!  They kept off the crazies that come from being hungry and no plan for the next meal.  It was also great to have a mini snack while getting ready to go out for dinner and drinks in the evening.

Peanut Butter Oat Bites // Pale Yellow

The bites take a moment in the food processor to come together.  They are no bake and simple.  I’m sure you could adjust the mix-ins and included other dried fruit, nuts, and seeds.  Next time I’m going to make a double batch and store them in the fridge.  These bites are satisfying and tasty!

Peanut Butter Oat Bites // Pale Yellow

One year ago – Grasshopper Pie

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Peanut Butter Oat Bites

Adapted from The Frosted Vegan

Yield – 8 (easily doubled or tripled)

1/2 cup pitted dates

1/2 cup old fashioned oats

1/4 cup mini chocolate chips

1/4 cup peanut butter

1/2 tablespoon vanilla extract

1 tablespoon almond milk

pinch of salt

  1. Combine all the ingredients in a food processor.  Blitz until well combined.

  2. Use a 2-tablespoon scoop to portion the bites.

  3. Roll into tight balls and place in mini cupcake liners.

  4. Store in the fridge.

Peanut Butter Oat Bites // Pale Yellow

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