Hello everyone! Welcome to another exciting edition of Oatmeal With A Fork.
I hope you all had a wonderful weekend! Ours was a bit maddening! My husband and I are anxiously awaiting a decision regarding his Prescott application. He has made it to the final round of interviewing, which means there are four guys left and two positions available. 🙂 We have both been praying a lot for the best outcome, but we are still very nervous! His last interview takes place Wednesday, so we should know by Friday what the dilly is….
Over the weekend, I came across some info I thought might appeal to some of you. I was prepping some veggies to roast, and when it came to tossing them in sesame oil, I noticed the bottle stated ‘350 degree smoke point’. I usually roast at 400 degrees, so I did a little research and discovered that exceeding the smoke point on an oil can have carcinogenic effects! I’ve actually read somewhere that olive oil shouldn’t be used in high heat situations, but I didn’t realize it was detrimental to my health. I switched out my usual olive oil in favor of walnut oil, which has a smoke point of exactly 400 degrees.
This also varies with oil origin and degree of refinement. This is a chart of the various smoke points of some oils. Grapeseed, avocado, walnut, and macadamia nut oils have some of the highest smoke points, while flaxseed and extra virgin olive oil have the lowest. This is definitely good to know because heating above these temperatures can cause more free radical formation in the body, leading to a greater likelihood of cancer. Yipe!
Bring on the food!
Today’s recipe is a cool twist on a new classic….
Overnight oats are a staple at my house! I probably eat them at least 4 times a week for breakfast, and my husband always wants them before he goes to work. Recently, I began mixing in some oat bran for a change as well as some extra fiber, and adding maple syrup for a different sweetness (I usually use honey). That, along with layers of both sautéed peaches and The Veggie Nook’s delicious no sugar, no fat, raw granola, is what creates this delicious blend of flavors and textures!
OVERNIGHT MAPLE BRAN OATS
1/2 c. oat bran
1/2 c. rolled oats
1/4 c. greek yogurt (I like 2% Fage), or use 1-2 T. chia seeds as a vegan alternative
1/4 t. salt
1/2 t. vanilla
1/2-1 t. cinnamon
8 drops liquid stevia
2-3 t. maple syrup
1 1/4 c. almond milk
Mix all. Let sit in fridge, covered, overnight.
1 peach, sliced thinly
1-2 T. coconut oil
1/2 t. cinnamon
1 t. maple syrup
Heat oil in a small pan. Add cinnamon, salt, maple syrup, and peaches. Stir and saute all for about 5-7 minutes. Remove from heat and place in the freezer for a few minutes to speed cooling.
You can make two smaller parfaits from this, or a single large one for a hungry, hard-working mama! Ahem…
For two, spoon about half of the overnight oats into two glasses (so about 1/4 cup for each glass). Top that with a spoonful of the peach mix, and top that with your favorite granola or the one above (which I highly recommend!). Repeat this procedure using the remaining ingredients.
It’s always hard for me to try new variations of overnight oats because, quite frankly, I love my favorite overnight oats recipe, and I want to eat them all the time! This recipe is worth the change-up, I promise, and it’s so easy!
Sweet and creamy with a delicious crunch spread throughout…..heaven.
What is your favorite oil to cook with?
What is your favorite breakfast?
Hmmm…could mine by oats in some form? It’s not like my blog name gave me away or anything. 😉 I’m split, though, between overnight oats and oatmeal pancakes….love ’em both!