True Life: I Live at The Grocery Store
If you're ever wondering where I am, it's probably one of three places: class, work, or the grocery store. Friday was payday, and I have been to three different grocery stores since then! It's one of my favorite places to be.
1/2 cup pumpkin flavored greek yogurt (dairy-free friends: try a soy or coconut milk based yogurt instead! Adjust milk according to yogurt consistency)
Instructions:
This week's grocery shopping left me with a lot of nutritious and yummy food. I was most excited about pumpkin greek yogurt, steel cut oats, and sweet potatoes. Feeling pretty hungry and inspired by the season, I came up with this recipe! Overnight oats made with steel cut oats, sweet potato puree, pumpkin flavored yogurt, and cinnamon.
Steel-cut oats are pretty awesome, if you ask me. They take a little longer to cook than rolled oats, but are processed less and provide you with both soluble and insoluble fiber. They're good for your heart and your digestion!
Autumn Overnight Oats
Prep time: 20 minutes
Cook time: 4-8 hours
Serves: 2
Ingredients:
Cook time: 4-8 hours
Serves: 2
Ingredients:
1/2 cup pumpkin flavored greek yogurt (dairy-free friends: try a soy or coconut milk based yogurt instead! Adjust milk according to yogurt consistency)
1/4 cup almond milk (nut-free friends: soy or cow's milk will work too)
1/2 cup steel cut oats
1/4 cup pureed sweet potato (use a medium-large sweet potato!)
1/2 cup steel cut oats
1/4 cup pureed sweet potato (use a medium-large sweet potato!)
2 tsp cinnamon
Instructions:
1. Peel and chop half of a medium-large sweet potato. Boil until soft (~10 minutes).
2. While the sweet potato is boiling, combine yogurt, milk, steel cut oats, and cinnamon. Mix until yogurt is completely integrated and the mixture is without chunks. If you need to add more milk, do it a tablespoon at a time!
3. Once the sweet potato is done, drain most of the water. Save 1/4-1/2 cup of water for pureeing.
Put saved water and sweet potato into food processor or blender. Blend until smooth.
4. Stir 1/4 cup sweet potato into yogurt mixture.
5. Cover and refrigerate for 4-8 hours, preferably overnight. When you're ready to eat, you could top with more sweet potato or cinnamon, nuts, berries, apples... Whatever tickles your fancy, really!
Nutrition Information
Per serving--
Calories: 296 Fat: 4g Saturated Fat: 2g Trans Fat: 0g Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g Sodium: 112mg Cholesterol: 10mg Potassium: 257mg
Carbohydrates: 48mg Fiber: 6g Sugar: 12g Protein: 18g
3. Once the sweet potato is done, drain most of the water. Save 1/4-1/2 cup of water for pureeing.
Put saved water and sweet potato into food processor or blender. Blend until smooth.
4. Stir 1/4 cup sweet potato into yogurt mixture.
5. Cover and refrigerate for 4-8 hours, preferably overnight. When you're ready to eat, you could top with more sweet potato or cinnamon, nuts, berries, apples... Whatever tickles your fancy, really!
Nutrition Information
Per serving--
Calories: 296 Fat: 4g Saturated Fat: 2g Trans Fat: 0g Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g Sodium: 112mg Cholesterol: 10mg Potassium: 257mg
Carbohydrates: 48mg Fiber: 6g Sugar: 12g Protein: 18g
Happy cooking!!!
-Emily
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