Sorry for the poor pictures, I only had my phone with me
I think I found my new go-to cake recipe for the next few months. You would never even know that there were dates in this cake because they practically melt away in the cooking process, only leaving sweet little gooey morsels throughout the cake. The topping, which sunk into the cake during round two of baking, turned out to be this amazing, sweet, coconut filling – almost like a stuffed cake. So good! This is a definite keeper – I may even add some pumpkin to the batter next time (GASP – I’m such a rebel )!
Onto the next order of business. Overnight oats are pretty much a staple for food bloggers. However, whenever they come up in a conversation with friends, family, and co-workers, they have no idea what I am talking about. To this day I get funny looks when I explain it to somebody. Overnight oats, to those who do not know, are my #1 favorite go-to breakfast ever. I have them at least 3 days a week. Convenient, versatile, fast, filling, and good for you. What is not to like? Below is a very basic recipe, but once you get used to making it you can add anything you fancy. Mashed bananas, cocoa powder, granola, diced fruit, vegetables (grated carrots or zucchini actually work really well), etc.
Yield: 1 serving
½ cup rolled oats
¾ cup milk of your choice (I prefer almond milk in my oats – the chocolate almond milk is crazy good)
1 tbsp chia seeds
¼ cup shredded coconut
1 tbsp peanut butter (any nut butter works)
1 tbsp maple syrup for drizzling
Mix all ingredients in a small bowl. Cover and refrigerate overnight. In the morning, add the toppings of your choice and mix well.
Pretty sure the oats in these pictures have more than 1 tbsp of chia seeds. I tend to go a little nuts because they are so healthy. The idea of cold oats might not sound very appetizing (Steve was not excited the first time I made them and he was “forced” to try it either), but I have yet to meet one person who makes these and is not instantly converted into an overnight oats junky.