Apple Pie Overnight Oats

My dear friend Katy was in town this week, and we had the best time partaking in very upstate and seasonal activities — eating donuts, drinking hot cider, lunching at Mrs. London’s , marveling at the leaves ( and then the snow! ) — cooking as much as possible, giggling at Catastrophe , and crying at Brooklyn .

We made pad Thai without noodles, three-hour roast chicken, pan-broiled ginger-soy salmon, all of which were delicious. What’s exciting me more than anything at this very moment, however, are these apple pie overnight oats, a mix of rolled oats, almond milk, yogurt, chia seeds, and cubes of apples quickly sautéed with cinnamon and maple syrup. You mix it up at night (or 4 hours before you wish to eat them), and in the morning you awake to a hearty and completely delicious breakfast. It’s a miracle.

The recipe comes from my friend Serena Wolf’s new book The Dude Diet , and I find the texture and sweetness to be ideal. Before making this recipe, I had never added chia seeds to overnight oats, but I love the texture (pleasantly slimy) they provide. I’ve made several variations of the recipe, keeping the ratio of almond milk, yogurt, oats, and chia the same, omitting the cinnamon one time, upping the vanilla another, adding toasted almonds — it always turns out well. This is a recipe you can tailor to your liking. Katy, new to the world of overnight oats, has discovered her favorite breakfast, and the family is raving in general — Tig and Ben are particularly enthusiastic fans.

The Dude Diet , by the way, is a hilarious read and a great resource for dudes and non dudes alike. Before Katy arrived, I made the “faux-tisserie” chicken, which was so tender and juicy. I ended up pulling all the meat from the bones and tossed it with kale, parmesan cheese, and a shallot vinaigrette, which we ate for dinner one night, then snacked on all week — it was so good and held up well.

PS: Baked Steel Cut Oatmeal , another favorite fall breakfast.

Sleep tight little oats. See you in the morning.

Rise and shine!

Breakfast with Katy!

And the littles.

Tig has been living on these oats.

Description

From Serena Wolf’s The Dude Diet

I have made this recipe several times now making small changes here and there, but keeping the ratio of oats, chia, almond milk and yogurt the same — it always comes out well.

If you omit the apples altogether, I would suggest using 1 tablespoon of maple syrup, then adjusting with more to taste in the morning. Use any apples you like. I’m still making my way through our bushel of Honey Crisps from Riverview Orchard.

I am sure cow’s milk could be used in place of the almond, but the almond milk is so light and tasty. If you have yet to discover almond milk, I highly recommend the Califia Farms brand.

• 1 teaspoon extra-virgin coconut oil
• 1 apple, peeled, cored, and diced
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon, plus extra for serving
• pinch kosher salt
• 3/4 cup old-fashioned rolled oats
• 1 cup unsweetened almond milk, plus extra as needed
• 1/4 cup nonfat plain Greek yogurt, I use 2% bc that’s what I always have on hand
• 1 tablespoon chia seeds
• 1/2 teaspoon pure vanilla extract
• 1/4 cup chopped pecans, optional

1. Heat the coconut oil in a small skillet over medium heat. When the oil is hot and shimmering, add the diced apple, maple syrup, cinnamon, and salt. Cook for 5 to 6 minutes, stirring occasionally or until the apple has softened and caramelized. Remove from the heat and let cool slightly.
2. In a medium bowl, combine the oats, almond milk, yogurt, chia seeds, and vanilla. Stir in the cooled apple mixture.
3. Cover the bowl with a bowl cover or plastic wrap and refrigerate for at least 4 hours or overnight.
4. Give the cold oats a stir. They will be thick, so add a splash of almond milk to achieve a looser texture if you wish. Top with pecans, if using, and extra cinnamon, if you wish.

• Prep Time: 10 minutes
• Cook Time: 4 hours
• Category: Breakfast
• Method: Refrigerator
• Cuisine: American

Description

From Serena Wolf’s The Dude Diet

I have made this recipe several times now making small changes here and there, but keeping the ratio of oats, chia, almond milk and yogurt the same — it always comes out well.

If you omit the apples altogether, I would suggest using 1 tablespoon of maple syrup, then adjusting with more to taste in the morning. Use any apples you like. I’m still making my way through our bushel of Honey Crisps from Riverview Orchard.

I am sure cow’s milk could be used in place of the almond, but the almond milk is so light and tasty. If you have yet to discover almond milk, I highly recommend the Califia Farms brand.

• 1 teaspoon extra-virgin coconut oil
• 1 apple, peeled, cored, and diced
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon, plus extra for serving
• pinch kosher salt
• 3/4 cup old-fashioned rolled oats
• 1 cup unsweetened almond milk, plus extra as needed
• 1/4 cup nonfat plain Greek yogurt, I use 2% bc that’s what I always have on hand
• 1 tablespoon chia seeds
• 1/2 teaspoon pure vanilla extract
• 1/4 cup chopped pecans, optional

1. Heat the coconut oil in a small skillet over medium heat. When the oil is hot and shimmering, add the diced apple, maple syrup, cinnamon, and salt. Cook for 5 to 6 minutes, stirring occasionally or until the apple has softened and caramelized. Remove from the heat and let cool slightly.
2. In a medium bowl, combine the oats, almond milk, yogurt, chia seeds, and vanilla. Stir in the cooled apple mixture.
3. Cover the bowl with a bowl cover or plastic wrap and refrigerate for at least 4 hours or overnight.
4. Give the cold oats a stir. They will be thick, so add a splash of almond milk to achieve a looser texture if you wish. Top with pecans, if using, and extra cinnamon, if you wish.

• Prep Time: 10 minutes
• Cook Time: 4 hours
• Category: Breakfast
• Method: Refrigerator
• Cuisine: American

Find it online : https://alexandracooks.com/2016/10/28/apple-pie-overnight-oats/

I have no doubt that most of you have long discovered the one-pan pasta phenomenon. I, for reasons I cannot explain, only recently tested out Martha Stewart’s well-known method, and I’m kicking myself because it is so good—its virtues extend far beyond having one pan to clean.

Here, leeks, garlic, pepper flakes, olive oil, pasta and water unite at the start and simmer together until the pasta is cooked and the starchy cooking water has emulsified with the olive oil, reducing into a silky, spicy, aromatic sauce that tastes creamy without cream and rich without any enrichment. I made this once mostly to put my CSA leeks to good use, but shortly thereafter found myself back at my co-op buying more bundles. I’ve been loving this one.

Loving this bucatini :

Description

Adapted from Martha Stewart’s genius one-pan pasta.

Bucatini: I love the Barilla bucatini Collezione line (photo above). I mention this because I read mixed reviews on MarthaStewart.com — some people found the water too starchy and the noodles to be overcooked. This has not been my experience, and I wonder if the type of noodle makes a difference.

• 1 to 1 1 / 2 pounds leeks
• 12 ounces bucatini, see notes above
• 4 cloves of garlic, thinly sliced
• 1 / 4 to 1 / 2 teaspoons red pepper flakes
• 2 tablespoons extra-virgin olive oil
• kosher salt
• freshly cracked black pepper
• 4 1 / 2 cups water
• Zest of one lemon
• 1 / 2 cup finely chopped parsley
• Parmigiano Reggiano, for serving, optional

1. Trim off the root end and dark green portions of each leek. Slice in half lengthwise. At this point, you want to slice the leek into long, thin strips. This is the method I have been using: Place each half cut side up, and slice in half again, then slice each half in half again — essentially you’re cutting the leek into eights. Once the leek is in eighths, most of the strips will be nice and thin — you may just need to cut the outer most layers in half again. If leeks are dirty, soak them in a bowl of cold water to allow dirt to settle. Once clean, scoop leeks out from bowl.
2. Combine leeks, pasta, garlic, 1/4 teaspoon red pepper flakes (or more if you like heat), oil, 2 teaspoons kosher salt, pepper to taste, and water in a large straight-sided skillet (the bucatini should nearly lay flat).
3. Bring to a boil over high heat. Simmer mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 9 minutes. Add lemon zest and parsley and toss to coat.
4. Season to taste with salt (I consistently add another 1/2 teaspoon kosher salt plus more to taste), pepper, and pepper flakes for more heat. Serve with Parmesan, if using.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian