Cherry Bakewell Tart Overnight Oats

Originating in England, Derbyshire to be exact the Cherry Bakewell tart is a variation of the traditional Bakewell tart. With the addition of a almond flavour fondant and half glace cherry on top of the classic frangipane and cherry jam.

Now funnily enough I've never been a huge fan of the sweet treat, always having to peel off the fondant and cherry as I held strong disdain for both. My father or sister happily ate it for me. The same as they would always eat the icing from birthday cakes I got from parties. I'd leave it in the fridge, having eaten all the sponge and they'd fight over it every time.

But from the moment I began changing up recipes I knew I had to try making some form of the tart. Having attemptd to make it in baked form, an attempt that wasn't a 100% a success, but I'd happily try again soon, I immediately thought about how much better it would be as overnight oats.

Cherry Bakewell Tart Overnight Oats

For the frangipane a.k.a the oats, I wanted a really thick, dense consistency and so used ground almonds, giving it texture as well as adding to the strong almond flavour. For the jam layer I used frozen cherries cooked down with sweetener and vanilla, but feel free to use fresh. Of course you will need to add a little water to fresh, to stop them from sticking to your saucepan, I didn't have to as the my cherries gave out their water and juice as they defrosted. Alternatively just use a couple tablespoons of cherry jam. I didn't have any myself, and wanted a chunky jam layer so used the fruit. For icing I of course used my yogurt recipe, but use any yogurt you wish, vanilla or almond flavour, you could even make up actual icing, but I think that might be a little much for breakfast. Don't you agree?

Ingredients:

Oat layer:

1/2 Cup/40g Rolled Oats

Pinch of Salt

1/4 tsp Vanilla Extract

1 tsp Almond Extract

1/2 Cup/120ml milk of choice

2 TBSP Ground Almonds

Optional: 2 TBSP Flaxseed, or 1 TBSP Chia seeds

Cherry layer:

1 Cup Cherries, fresh or frozen

1 tsp Maple syrup or sweetener of choice

1/2 tsp Vanilla Extract

Toppings:

1/2 serving of Maple Vanilla yogurt or yogurt/icing of choice

Some flaked almonds

1 Cherry, fresh or glace

Instructions:

1. Mix up all oat ingredients and chill overnight or for at least four hours. In the morning check its consistency if its too thick for you just whip in some extra liquid. I kept it at a medium thickness.

2. To make the cherry layer heat the ingredients in a small saucepan over a low heat until the fruit is soft. Burst all the fruit so all the juice is released and the cherries breakdown into smaller chunks. Keep stirring or swiveling the pan every once and awhile till the juice thickens and it comes to a jam consistency. Set aside to cool. Of course you can make this the night before too and just store it in the fridge.

3. Make up your yogurt/icing of choice.

4. To serve pour half the oats into a bowl/mason jar etc. Pour over the cherries, then the rest of the oats. Top with the icing, flaked almonds and cherry and enjoy!

Bounty Bar Oatcakes

As I put in my last post yesterday, Chocolate Banana Oatcakes you can also use the basic chocolate recipe to make other chocolate combos. Like Chocolate Coconut. But as I stuffed half with a coconut oatcake filling, they are bounty bar oatcakes.

Bounty Bar Oatcakes

These Oatcakes are perfectly indulgent, coconuty gloriousness. Not to toot my own horn or anything. When I walked past my mother on my way up to my room to gobble these beauties she stopped me to say how good they looked, and when I told her they were bounty bar based she demanded I make them for her soon. The coconut inside is very dense, packed with desiccated coconut and the alternating yogurts and chocolate sauce give the stack a chocolate gateau like feel.

The recipe for the maple and chocolate yogurts, as well as the raw chocolate sauce can be found in my last post.

Ingredients:

Oatcake Batter:

1/2 Cup/45 g  and 1 TBSP Rolled Oats

1/2 tsp Baking powder

Pinch of Salt

1/2 Cup/120ml milk of choice

1/2 tsp Vanilla Extract

1 Ripe Banana

1-2 TBSP Cocoa powder

Coconut Batter:

1/4 tsp Coconut Extract

1 tsp desiccated coconut

Coconut yogurt:

Half serving of my Maple greek yogurt

1/4 tsp Coconut Extract

1 tsp desiccated coconut

Instructions:

1. Blitz 1/2 cup oats, salt and baking powder to flour consistency.

2. Add the banana, vanilla and half the milk and blend. Scrape down any stuck flour. Add extra milk and blend again if to thick. You want a paint like consistency. Pour a third of this mix into a little bowl and set aside.

3. Add the cocoa powder to the remaining mix, along with a little more of the milk since the powder will thicken it a bit and blend once more till thoroughly combined. Add in a third of the tsp of extra oats and sir in.

4. Add the remaining oats, coconut extract and desiccated coconut into the plain batter and mix it up.

5. Heat a pan or griddle over a medium heat. Once its ready spray with non stick spray.

6. Spoon half a tbsp of the coconut batter into the pan and smooth into a round. When bubbles form, flip. Spoon a full heaped spoonful of the chocolate batter on top of the little coconut oatcake and smooth down over the sides so its fully covered. Cook until the sides are set enough to get a spatula underneath and flip once more. Cook for a further minute on the other side. To make the plain chocolate oatcakes just cook as regular pancakes. Repeat till both batters are used up.

7. Layer with toppings of choice, I used coconut yogurt, chocolate yogurt and my raw chocolate sauce as well as more desiccated coconut.

Coconut yogurt: 

Whip up the regular yogurt with the additional extract and coconut.

Chocolate Banana Oatcakes

Have I already posted two other recipes today? Yes. But that's because I create multiple new recipes over a week or two and its easier to just post in bulk. Saying this I will be returning to college soon and this will probably change how much time I can spend on cooking.

Chocolate Banana Oatcakes

Now when I say chocolate Banana, I mean chocolate banana. I added an extra banana for layering, two different yogurt fillings and a raw chocolate sauce. As well as topping with walnuts and cacao nibs.

Ingredients:

Oatcakes:

1/2 Cup/45g and 1 tbsp Rolled Oats
1/2 tsp Baking Powder
Pinch of Salt
2 Tbsp Cocoa powder
1/2 Cup/120ml milk of choice
1/2 tsp Vanilla Extract
1 Banana, ripe to over ripe

Raw Chocolate sauce:

1-2 tbsp cocoa powder
2 tsp Maple syrup
2-3 tbsp milk of choice

Maple/Chocolate greek yogurt:

1/2 Cup/100g serving greek yogurt, or yogurt of choice
1 tsp Maple syrup
1/2-1 tbsp Cocoa powder

Instructions:

1. Blend Oats, baking powder and cocoa powder to a fine flour, saving the tbsp for adding later.
2. Blend in the banana, vanilla and half the milk at first. Add the rest tablespoon at a time till you get the right consistency. It should be thick like paint. Add in the oats and mix in.
3. Heat a pan or griddle over a meduim heat. Once its ready spray with non stick spray.
4. Spoon batter into the pan and smooth into rounds, 1/4 measures or a heaped TBSP is the right size. When bubbles form on the surface and the edges of are set enough to get a spatula underneath flip them over and cook for another minute on the other side. Repeat till on the batter has been used up.
5. Serve layered with toppings of choice.

Raw chocolate sauce: 

Beat all the ingredients together starting with 1 tbsp each of cocoa and milk, add more cocoa to taste and milk to the consistency.

Maple/Chocolate yogurt: 

Whip up all but the cocoa, half into two bowls and add the cocoa to one to taste.

 Variations:

You can easily use the same pancake batter to make other chocolate oatcake combos; chocolate strawberry, peanut butter, banana peanut butter, coconut etc. I have already tried the first three and plan on having coconut tomorrow. Chocolate goes with so much, experiment.

Peach, Nectarine and Almond Baked Oatmeal

Is there really a difference between peaches and nectarines? Aside from the fuzzy or no fuzzy skin. Aka the reason I can't eat unpeeled peaches. Cause I say there is. Nectarines are paler in colour and maybe a little sweeter than peaches, but peaches still have a much stronger flavour overall.

If you don't think they do, then try this recipe. Both fruits shine, their contrasting flavours on full display. And the almond just ties it all together.

Peach, Nectarine and Almond Baked Oatmeal

When it comes to the fruit either slice it or dice it. Diced the fruit will be more mixed, but will cook down faster.

Ingredients:

1 Ripe Nectarine, peeled and sliced

1 Ripe Peach, peeled and sliced

1 tsp Maple syrup or sweetener of choice

1/4 tsp Almond Extract

1/2 Cup/ 45g Rolled Oats

1/4 tsp Baking Powder

1/3 Cup/80ml milk of choice

1 tsp Vanilla Extract

Pinch of salt

Handful of flaked almonds

Instructions:

1. Preheat the oven to 350F/180C/Gas Mark 4. Mix all the filling ingredients and pour into your ramekin.

2. Mix up the oats, add a few of the almonds to the mix. Pour on top of the filling and top with the rest of the almonds. Bake for 17-20 minutes.

3. Serve when the oats are firm and the almonds lightly toasted and golden. Juices might start bubbling up the sides, but I like it like that.

Peach Galette Baked Oatmeal

I decided to get a little fancy with my breakfast this week. With TGBB (The Great British Bakeoff) taking over my Wednesday nights nowadays I delved into my copy of Mary Berry's Dessert's recipe book and found lots of slightly posh recipes to transform. One of them being Peach Galette.

Now I've never tried a real Peach Galette. I didn't have a the time to try out all the recipes in the book before I changed my diet. To be honest the only thing I tried was her recipe for 'Key lime pie' which became my favorite dessert of all time, so I never gave other ones a chance. So even if the flavour isn't quite perfect, understandably since my base is oatmeal and not dessert pastry, it still tastes pretty darn good.

Peach Galette Baked Oatmeal

Two notes. One, you want ripe peaches for this, soft, golden and juicy. If their not ripe then it won't work. Only one peach will be cooked, the other is for topping, and nobody wants to bite down into rock hard unripe peach. Tried it once. Its all kinds of wrong. The flavour hasn't developed far enough and the texture is disgusting. 

Two, I used my regular ramekin for this recipe and so I had a very thick base. Originally Peach Galette is glazed peaches layered on peach spread with a base of dessert pastry. Meaning a fairly thin crumbly base. Now if you want the authentic thinner base then spread the mixture out on a grease proof papered baking tray, pushing the edges up slightly as a barrier. This will make a more realistic almost pizza style galette. I only thought about this after making my breakfast and personally found the thick, cakey almost doughy texture with the fruit to be a great contrast. You chose which you want, just remember that a thinner base with need significantly less baking.

Ingredients:

Peach filling:

1 Ripe Peach, peeled and diced

1 tsp Maple syrup, or sweetener of choice

1/2 tsp Lemon juice

1/4 tsp ginger

2-3 Tbsps water

If you want add a TBSP of peach or apricot jam or preserve for extra bulk and flavour. I would have used some but had non at hand.

Oat Base:

1/2 Cup/ 45g Rolled Oats

1/4 tsp Baking Powder

1 tsp Maple syrup or sweetner of choice

1/2 tsp Vanilla Extract

Pinch of Salt

Optional: 2 TBSP Flaxseed

Topping:

1 Ripe Peach

Instructions:

1. Preheat the oven to 350F/180C/Gas Mark 4. Heat all the ingredients for the filling in a small saucepan over a low heat till the peaches are soft enough to be mashed by a fork. If the pan starts to go dry before this add another 1-2 tbsp water, you don't want the peaches to get stuck whilst cooking but you also don't want lots of liquid left once they have. Mash with a fork or if you want a potato masher, and heat for a further minute, stirring continuously. Take off the heat and set aside to cool.

2. Mix all the ingredients for the oat base and either pour into your prepared ramekin or onto a baking tray. For the former, bake for 17-20 minutes or until firm and lightly golden. Once done, set aside to cool slightly whilst you finish the topping.

3. Peel the second peach, cut in half and slice the halves into thin slices diagonally down to the core so that when you push them down the form a fanned effect.

4. Strain the filling into a bowl, your get a transparent syrupy liquid, this is your glaze.

5. Run a knife around the edge of your base and transfer out onto a plate turning it back over so its the right side up. Or slip your 'pizza' base onto a plate. Spread the top with the filling, top this with the fanned peach. For the thicker base your only need one half, for the thinner you may need both. Brush or spoon over the peach syrup as your glaze and serve as you like. I had mine with my usual yogurt and remaining peach half and glaze.

Peaches and Cream Stove top

Peaches, Peaches, Peaches. When I made the overnight oat recipes I said I would make the stove top. And I did. This is in fact my first stove top recipe on my blog. Big moment ;P

Now when it comes to stove tops I always use a half and half milk to water ratio, sometimes using all milk or with most savory recipes, all water. I recommend using all milk for this as it will give it a silkier texture.

Peaches and Cream Stove top

There are two parts to this recipe, the 'cream' and the oats. Adding half of the cream to the oats makes for an extra smooth and of course creamy texture to the oats. For me these were the pinical of summer. Light, fresh and sweet. Beautiful.

 Ingredients:

Cream:

1/2 Cup/ 100g serving of yogurt
1 tsp Maple syrup or sweetener of choice
1/2 tsp Vanilla extract

Oats:

1/2 Cup/40g Rolled Oats
Pinch of Salt
1 Cup milk of choice
1 tsp Vanilla extract
2 ripe peaches

Optional: 2 TBSP Flaxseed

Instructions:

1. Make the 'cream' by whipping the ingredients together. Put in the fridge to chill as you make the oats.
2. Bring the liquid to the boil. Add the oats and salt and turn down to a simmer. If adding flax, add it now.
3. Dice 1 1/2 peaches and stir into the oatmeal once some of the liquid has absorbed. (Peeling is optional but again, peeled makes it creamier)
4. Add in the vanilla.
5. When the oats reach a consistency your pleased whip in half the cream and transfer into a bowl. Top with the remaining cream and peach slices. Add a splash of milk if you wish or additional toppings. I added walnuts, my go to topping.

Peach and Orange, Baked and Overnight Oats

Double post. My specialty. I don't know why the majority of my recipes pair up so well but oh well. This week was peach week breakfast wise, as is next week. I'm trying to use the best of the seasonal produce before Britain's harsh Autumn/Winter kills them off and I can only get imported goodies.

I've found that oranges go with pretty much everything, Im planning on a Orange Berry Overnight Oat Trifecta soon but since I was making the same combo in baked form I decided I should post both peach recipes.

Peach Orange Overnight Oats

Ingredients:

1/2 Cup/ 40g Rolled Oats
1/2 Cup/ 120ml milk of choice
2 ripe peaches
1 Orange, Zest and segmented
Pinch of Salt
Pinch of ginger

Optional: 2 TBSP Flaxseed

Instructions:

1. Zest the orange first. If you wish to have a slice for decoration like I did then only zest around either end and cut the slice from the middle before segmenting the orange. To see a tutorial on segmenting citrus from The Oatmeal Artist follow the link here.
2. Peel and chop up 1 peach into bite-size chunks, save the other for serving/decoration. Mix all in a jug/bowl/mason jar, cover and chill overnight or for at least four hours. If there's lots of juice from the orange left in the fruit or on your plate/chopping board mix it in for extra orangey-ness.
3. Chop 1/2 the second peach into bite-size pieces and the other half into slices for decoration.
4. Serve the oats either layered or topped with the extra peach chunks, and arrange the slices as you desire.

Peach and Orange Crumble Baked Oatmeal

Another health-ified breakfast from M&S's Crumbles and Cobblers cook book. You deffantly need ripe peaches for this, if their are ripe than bake the filling in the oven for 5-8 minutes, tossing it every few minutes to stop the mix from drying out. As you will notice, unlike with my other oatmeal's I did not add flaxseed to this recipe as I thought it would ruin the flavour of the crumble topping. Your welcome to add it if you wish, but you will be needing more liquid to bring the mix together.

Ingredients:

Filling:

2 ripe Peaches

Juice and zest of half an Orange

Oats:

1/2 Cup/ 45g Rolled Oats

1/2 tsp Vanilla extract

2 tsps Maple syrup

1-4 Tbsps of milk of choice

1/4 Cup of Hazelnuts, roughly chopped

Pinch of Salt

Instructions:

1. Preheat the oven to 350F/180C/ Gas Mark 4. Slice the peaches and toss in the orange zest and juice, you want to add it tbsp at a time, you want the peaches coated with just a little extra. Don't drowned them. Pour into your ramekin and let sit for a couple of minutes to let the flavours meld whilst you make the topping.
2.Mix oats and salt. Add vanilla and maple syrup and stir with a fork, it will begin to clump. This is what you want. Add the milk tablespoon at a time till the mix comes together loosely into a crumbly texture. You want some bigger clusters and some small. Roughly mix in the hazelnuts.
3. Pour the oats over the peaches, lightly pack it down so it fits down around the fruit but still has still has a loose rubbley look. Bake for 17-20 minutes or till the oats are golden brown and the juices are mostly likely bubbling up the sides.

Coconut Strawberry/Cream Pie Overnight Oats

Two basic but good recipes I wanted to share. Unfortunately I don't have an image for the first but you can find it way back on my Instagram profile: @theediblewhims

With both recipes I used a mix of desiccated and shredded coconut as I'm very particular with my coconut. I wholly prefer desiccated as it mixes better and doesn't have the chewy texture of shredded but I use shredded for decoration because it looks fancier. I also despise toasted coconut because I think it takes away from the flavor of the coconut but that's probably just me. Use what you wish. Its your breakfast :P

Coconut Cream Pie Overnight Oats

In regards to yogurt you have two choices. You can use coconut yogurt. I used Waitrose's Coconut Collabarative plain, but this is only available in England. There is another brand 'Coyo' which can be purchased at wholefoods both in American and British stores but both products are expensive and high in calorie. So for those who don't have access to, can't afford or simply is watching their intake cause I know many fall into these categories there is a simple alternative. Mix any yogurt; plain, greek etc, with 1/2 tsp coconut extract. If using greek yogurt, which is the only one I ever use, do also add some sort of sweetener to take away the sour taste.

Ingredients:

1/2 Cup/ 45g Rolled Oats
Pinch Salt
1/4 tsp Vanilla Extract
1/3 Cup/ 80ml milk of choice
1 tsp maple syrup or sweetener of choice
About a 1/3 Cup Coconut yogurt (View notes above)
Coconut (I used desiccated within the oats and shredded for decoration)

Optional: 2 TBSP Flaxseed

Instructions:

1. Set aside 1/3 of the yogurt for topping. Mix everything up in a jug, bowl or mason jar.
2. Cover and chill overnight or for at least four hours.
3. Serve in a new dish or the vessel in which you chilled, top with the rest of the yogurt and coconut.

Strawberry Coconut Overnight Oats

Ingredients:

1/2 Cup/ 40g Rolled Oats
Pinch Salt
1/2 Cup/ 120ml milk of choice
1 tsp maple syrup of sweetener of choice
1/4 Cup/ 50g serving of yogurt of choice (I used greek)
Big handful of Strawberries (hulled and quartered)
Another handful of Coconut (Again I used desiccated and shredded)

Optional: 2 TBSP Flaxseed

Instructions:

1. Mix it all up, save some coconut and strawberries for decoration.
2. Chill overnight or for at least four hours.
3. Serve and decorate.

Strawberry Scone Cobbler Baked Cobbler, and Scone Style

Again I have a double post. The first recipe is for a scone style baked oatmeal, the second, uses the basic recipe to make an even more beautiful breakfast.

As a Brit I was brought up on all the high tea classics; cherry bakewell, crumpets, shortbread and bourbons, Victoria sponge. But one of the best treats would always be a perfectly buttery, crumbly sweet scone. Though it has to be said, I never looked at any of these sweet treats as 'treats', I used to have them all the time. Now, not so much. I've only had them (Scones) twice in this last year, at afternoon teas my family has hand on special occasions. Both times it reminded of how much I love them. But we all know that classic scones are nothing but fat, white flour and sugar. With some raisins thrown in for a jokey "But there's fruit in there!" excuse.

So I found a healthier solution. The Oatmeal Artists 'Irish Soda Bread Baked Oatmeal'. To me it tastes like a scone. Buttermilk scone of cause, but still a scone. I won't copy out the recipe and put it up as my own. I didn't make enough changes, or any really, to claim it as my own. What I will say is to make it more like a scone, add more raisins, 1/3 Cup should do it but of cause alter it by how much you like, and add other dried fruit you like; currants, sultanas, cranberries, and cherries. Plus though I didn't use it I'm sure a bit of butter extract would make it even more realistic. I had mine with my 'Maple Vanilla Greek Yogurt' as a substitute for the artery clogging clotted cream and fresh strawberries.

Strawberry Scone Cobbler Baked Oatmeal

As I said in my previous post 'Mixed Bean and Veggie Cobbler' I've been looking through my old recipe books for inspiration, and recipes I can turn clean and found this beauty. It uses the the basic scone recipe, with an added filling and so I will post it for this reason.

Ingredients:

Oats:

1/2 Cup/45g Rolled Oats

1/2 tsp Lemon juice

1/3 Cup/80ml milk of choice

1/4 tsp Baking powder

1/4 tsp Bicarbonate of soda (Baking soda)

Pinch of Salt

1/2 Cup/40g serving of Raisins

Filling:

5 medium sized strawberries (enough to fill your dish)

1 tsp Maple syrup (You can sub in honey, stevia, real sugar, or any other sweetener)

1/2 tsp Vanilla extract

Instructions:

1. Mix up the milk and lemon juice. Leave for 10-15 minutes to properly curdle.
2. Cut the strawberries in half or quarters, depending on size. You want them big enough to retain shape whilst cooking. Coat in the maple syrup and vanilla. Place in your dish and roast in the oven for 5-8 minutes at 180C/350F/Gas mark 4. Mix halfway through, spooning any juice back over the berries.
3. Mix up the cobbler topping, to a wet but not sloppy consistency. The mix will smell funny and 'off' because of the baking powder/soda and of course the curdled milk, but I assure you its still all good.
4. Top the strawberries with the mix. You want to lightly pack it down, I had a little extra leftover and baked it next to my dish for a mini oatmeal raisin cookie. Bake at 180C/350F/Gas mark 4 till the top is cooked, or like mine, the juice is bubbling up the sides with the top set solid. I was happy with the outcome, cause the juices made the bottom of the cobbler a little soggy and extra moist.
5. Enjoy with a side of of my 'MRGY', any other yogurt, coconut cream, or for dessert, dairy cream or even ice cream.

Question of the day: How do you pronounce scone? Like SC-OWN or SC-ON. You know what I mean. I pronounce it like the former, the latter is way to posh for me.

Mixed Bean and Veggie Cobbler Baked Oatmeal

Long name. I know. But oh well. It was rather good.

I had my heart set on creating a savory baked oatmeal. And I did it.

I tried this before, attempting a 'Spicy Bean and Veg Cobbler' weeks ago, but it failed. The base was dry and the 'Cobbler' tasted of nothing but baking powder. I didn't revisit the recipe, because after tasting it I decided it wasn't worth another try. Instead I went on to this recipe. Which I loved a lot more.

This is based of a recipe for a proper sized cobbler which I found in one of my books that I abandoned when I changed my diet. So I thought it a great idea to use it, even just as inspiration. If your interested, its from Marks and Spencer 'Crumbles and Cobblers' book.

Mixed Bean and Veggie Cobbler Baked Oatmeal

There are a few things you must know about this recipe.

First, that I only used a 1/4 of my filling for my finished cobbler. This is because I really didn't want to only use 1/4 of my tin of tomatoes, so I had to adjust. When I made it, I mixed up all the ingredients, and halved it. Saving half for my dinner the next day, which I had on top of quinoa and veggies, and cooked the remaining half to make my final oatmeal. Now this half I cooked in a larger dish than poured as much as I could into my ramekin, eating the rest as a mid cooking snack. If you don't want all this hassle than you could just 1.4 all the ingredients OR double the amount of topping and make TWO individual baked oatmeal's or times by four and make FOUR. Its up to you.

Second, the method of cooking the filling. I mixed all my ingredients, put them in a dish and cooked in the oven, stirring it every few minutes to stop it from drying out. This method worked fine. BUT I would say the veg was still quite solid so I would offer another method. Cooking it in a saucepan first by starting with the onions and adding the rest, cooking till almost done. With this method I would say there might be a lot of liquid, so you might want to drain a bit of it off so it doesn't make your topping all soggy and spill over the sides of your dish.

And finally, the cheese element. The original recipe was made was just breadcrumbs, chopped hazelnuts, parsley and cheddar cheese. After my first failed attempt at a cobbler I realized you need to add some sort of flavoring to the oats. Cheesy, being the best. Now I used a cheddar Babybel, because of the great portion control. But you can use any cheese you wish, veganize it by experimenting with nutritional yeast or simply just omit it. But I will say it needs flavor.

Ingredients:

Filling:

1/2 an Onion, white or red (I used and prefer red)

1/2 (240g) tin of Kidney Beans (meaning 120g)

1/2 (240g) tin of Chickpeas (120g)

1/2 a Zucchini

2 small carrots or 1 large

1 (400g) tin of plum tomatoes

1 stalk of celery

1 tsp tomato puree

Salt and Pepper to season

Oats:

1/2 Cup/45g Rolled Oats

1/3 Cup/80ml milk of choice

Pinch of salt and pepper

1/2 tsp Parsley, or to taste (You can use fresh or dried, I used dried)

'Cheesy' ingredient

Instructions:

1. Chop up all them veggies. Either use the first method, mix up all filling ingredients together, seasoning to taste, put into a dish and put in the oven for 15 mins at 180C/350F/Gas mark 4, mixing it up every few minutes to stop it from drying out. Or method 2, cook the onions till soft and add the rest, simmering till its all nearly cooked through.

2. For the oats, simply mix up all the ingredients to a wet but not sloppy consistency.

3. Pour the filling into a prepared dish, or leave in the dish and cover with the oats. Bake at 180C/350F/Gas mark 4 till the top is set and cooked solid. It should be lightly golden. I saved 1/3 of my cheese and used it to top my cobbler so it was nice and melty.

Peach Melba Overnight Oats

Whilst making my 'Peach Melba Oatcakes' I thought, "This would fantastic as overnight oats!", funnily enough I have yet to make a 'Peaches and Cream' Overnight Oats to match my prior recipe, but I probably will. It's a simple, easy recipe, but no less glorious in taste.

Peach Melba Overnight Oats

As for the flaxseed, as I have said in previous posts I put it in all my breakfast oats, whether stove, baked or overnight. It acts as a gelling/thickening agent, as well as giving me a great dose of fatty acids and fiber.You could use chia seeds or omit the idea all together. Saying this I have never made overnight oats without it so cannot say what the outcome would be like or if any changes would be needed in measurements. I almost always have to add extra liquid the next morning because my oats are to thick to get the smooth cold stove top consistency that I like in my overnight oats.

Ingredients:

1/2 Cup/ 40g Rolled Oats

1/2 Cup/ 120ml milk of choice
Pinch of salt

1/2 tsp Vanilla extract

1/2 Cup/ 50g yogurt (I use 0% fat greek yogurt which is why I add a good douse of maple syrup)

1 tsp Maple syrup (You can use less, or more, depending on your taste but I use it to mask the slighly sour taste of my yogurt)

2 ripe Peaches

A big handful of raspberries

Optional, 2 TBSP flaxseed

Instructions:

1. Cut the 1 peach into bite-size chunks, you could do it smaller or bigger if you want.

2. Mix the first six ingredients and fold in the peach chunks. Cover and let sit overnight or at least four hours.

3. If the oats are to thick for you, add another splash of milk till you get a consistency you like. Cut up the other peach into small chunks (I saved some in slices do decorate) and blitz the raspberries into a sauce (I left mine slightly chunky). Layer oats, sauce and peaches. Top with the last of the sauce, peaches and extra raspberries.