Chocolate Covered Strawberry Overnight Oats


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School just started for many. I know this, because as I type, sitting in my neighborhood Starbucks, every freshman and sophomore from the high school down the street are in line ordering their frappuccinos. If I had to take a shot in the dark, I would assume that caffeine is not what most of these kids need right now, but that’s for their parents to enjoy, not I.

Anyhooooow, when you have school 8 hours a day, it is pretty crucial that you have a good healthy breakfast. That’s what we’re always taught, right? However, so many things are easier said than done.

At the beginning of each school year growing up I would often start off strong, taking the time and energy required to whip together an egg breakfast with some fresh fruit. However, by October, it would be goodbye healthy breakfast, hello eggo waffles.

Thus, I introduce to you one very healthy, sustaining, and easy breakfast recipe in honor of the new school year. (You can thank me later). The beauty of these overnight oats is that you simply throw everything together in a jar, let it sit in your refrigerator overnight, and simply roll out of bed to enjoy it in the morning. From one who is not an early riser, there’s pretty much nothing better than that!

Give it a try. You might just revolutionize your morning routine- for the better.

xoxo A Rented Kitchen

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Ingredients:

  • ½ cup strawberries, sliced
  • ½ cup almond or soy milk
  • ¼ cup Gluten Free Steel Cut Oats
  • ½ ripe banana, mashed
  • 1 Tablespoon chia seeds
or ground flax seeds
  • ½ Tablespoon unsweetened cocoa powder
  • ½ Tablespoon maple syrup
  • ¼ teaspoon pure vanilla extract
  • Optional Toppings: 1 Tablespoon sunflower seed butter, ½ Tablespoon dark chocolate chips, or ½ Tablespoon shredded coconut

Directions:

  1. Combine all ingredients in a medium size bowl, and mix until completely blended.
  2. Transfer the mixture to a medium/large mason jar, cover with a lid, and refrigerate overnight.

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Notes and Tips!:

  • Yield: 1 serving
  • Source: Rabbit Food for My Bunny Teeth 
  • If you like this recipe, try these other delicious dishes from ‘A Rented Kitchen’! (Recipe links below!):

 

Vegan Pumpkin Oat Bread

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It’s fall. That obviously means I immediately want warm socks, sweaters, and pumpkin everything!  It’s also been pretty rainy and disgusting the last few days, which means I want to do nothing more than curl up in my house and bake yummy treats all day. Shocker, I know.

Therefore, I introduce you to my new friend, vegan pumpkin oat bread!

A few weeks ago my church had a craft fair and Oktoberfest, which included a bake sale for the benefit of the youth group. I made this bread in several small loaf plans, and all seven sold immediately! It’s safe to say being vegan in Richmond is popular. Fortunately, I kept one loaf for myself, and thus can confirm that this bread is truly delicious. (The streusel topping alone is to die for!)

Without any white sugar, flour, butter, or eggs, you can feel a little bit better about cutting yourself a thick slice of this perfect autumn bread, and even slathering some (vegan) butter on top! If you’re willing to share, this recipe would also make for an excellent gift around the upcoming holidays, because no one will feel any guilt about devouring something so healthy and delicious.

I have not done a very good job of slowing down this fall, but I encourage you to try and find the time to slow down and make this bread. The fresh pumpkin smell in your house, matched with a warm loaf of bread will make you so grateful for October.

It’s a wonderful world after all, isn’t it?

Happy October, and happy baking!

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Ingredients:

  • 2 Cups oat flour (homemade from rolled oats – see directions)
  • ¾ teaspoon salt
  • 1 heaping Tablespoon baking powder
  • ¾ teaspoon cinnamon
  • ¼ teaspoon ginger powder
  • 1/8 teaspoon nutmeg
  • Pinch cayenne (optional)
  • 1 cup almond milk (room temperature, or slightly warm)
  • 3 teaspoon ground flax seeds (or substitute with chia seeds)
  • 1 teaspoon vanilla extract
  • 1 ½ Cups canned unsweetened pumpkin puree
  • 1/3 Cup coconut oil, melted
  • 3/4 teaspoon apple cider vinegar (OR orange juice/ lemon juice)
  • 1/2 Cup maple syrup (or agave syrup; OR 1/2 cup sugar)*
  • 1 Tablespoon brown sugar
  • 1/4 teaspoon fresh orange zest (lemon zest works too)
  • Topping: sprinkle of brown sugar + oats + orange zest

Directions:

  1. Preheat the oven to 415˚ F and lightly grease a loaf pan with coconut oil or coconut spray.
  2. Blend the whole rolled oats in a food processor until you have two cups of fine powder oat flower.
  3. Combine the oat flour, salt, baking powder, and spices in a large bowl; mix well.
  4. Microwave the wet ingredients until they are warm, or at least room temperature. (If any of the ingredients are cold, the coconut oil will solidify).
  5. Combine the wet ingredients in a separate large bowl and beat with a beater for a two minutes. (This will help activate the flax seeds as an egg replacer).
  6. Fold the wet ingredients into the dry ingredients, and stir until completely mixed.
  7. Pour the batter into the pan and sprinkle with brown sugar, oats, and orange zest.
  8. Bake for 20 minutes at 415˚ and then reduce the heat to 395˚ and bake for an additional 25 minutes. About 40-50 minutes total should be enough.
  9. Allow the bread to cool in the pan for 30 minutes, and then remove, slice, and enjoy! (Notes: The dense pumpkin texture will firm up as it cools and the oats continue to absorb the moisture).

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Notes and Tips!:

  • Yield: 1 standard loaf
  • Note, I made this bread for a bake sale, which meant instead of making one large loaf I made several small loaves. Thus, the pictures portray a smaller loaf, but the notes are for a regular large loaf.
  • Using the maple syrup adds a nice flavor, however is not overwhelmingly sweet. If you want a sweeter bread, add a few extra tablespoons of brown sugar!
  • This bread recipe creates a moist dense pumpkin bread. For a lighter, fluffier bread, use half homemade oat flour and half basic store bought wheat flour (or a gluten free alternative).
  • Source: Lunch Box Bunch
  • If you like this recipe, check out these other recipes from ‘a rented kitchen’! Click on the recipes below for more info!

Strawberry Oat Bars

For those of you with a sweet tooth, or who get tempted to eat a little something every time you walk through the kitchen, this recipe is your new best friend. Meet Strawberry Oat Squares. This lovely recipe was created by Angela Liddon, the author of the very established food blog, “Oh She Glows.” The premise of this recipe is a healthy oat square with a light strawberry spread on top. Angela’s original recipe calls for a homemade jam to be spread on top of the oat bars- created with sliced strawberries, sugar, and chia seeds. Instead I used a sugar free store bought jam, which saves several pennies for a college student, and still resulted in a wonderfully delicious bar. These poor guys only lasted a few days in my kitchen before they were completely devoured. Fortunately, they’re really healthy, so no one felt too guilty about it. 🙂 Check the bottom of the page for more notes and a link to Angela’s site.

Happy baking!

Ingredients:

  • 1.5 cups regular oats
  • 1 cup whole-grain Kamut flour (or mix of white and whole wheat)
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup brown sugar
  • 1 flax egg (1 tbsp flax seeds+ 4 tbsp warm water, mixed)
  • 1/2 cup + 2 tbsp butter, melted (I use Earth Balance)
  • 1/4 cup pure maple syrup
  • 2 tbsp skim or almond milk (Almond milk makes the recipe vegan!)
  • Shaved coconut (for topping only)
  • Approximately 1 cup pre-made jam

Directions:

1. Preheat oven to 350F. Line a square pan with parchment paper and oil the sides of the pan and base.

2. In a small bowl or cup, mix the flax egg and set aside.

3. In a large bowl, mix the oat base dry ingredients: oats, flour, brown sugar, baking soda, salt. In a small bowl, mix the melted butter, maple syrup, milk, and flax egg. Stir well.

4. Remove ½ cup of the dry mixture and set aside to save for topping.

5. Add the wet mixture to the remainder of the dry mix and mix well, using hands if necessary. Pour the oat mixture onto the square pan and press down with fingers. Spread strawberry jam over top and smooth out.

6. Now sprinkle on the reserved 1/2 cup oat mixture and1 Tbsp coconut.

7. Bake at 350F for approximately 30 minutes. Allow to fully cool for at least 30-40 minutes before gently removing from pan. Slice and then store in a container in the fridge to keep firm.

Handy Notes:

  • For those of you with a sweet tooth, try sprinkling dark chocolate chips or shavings on top before baking, and press into the strawberry jam mixture.
  • Coconut can also be substituted with sesame seeds!
  • Source: Oh She Glows! by Angela Liddon
  • How to make a flax egg:

The overall goal of a flax egg is to create a jelly like substance that will substitute for an egg. Boil some water and mix 1 Tablespoon of ground flax seed with 3 Tablespoons of hot water. Stir the water into the flax seed until thick and gelatinous. This process can be done with chia seeds and whole flax seeds as well. For chia seeds the water to seed ratio is the same, however with whole flax seeds more water may be needed and the mixture should be blended.