Apple Crumble Overnight Oats

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Always wanted to share my overnight oats recipe here because it’s one of my go-to recipes for a lazy breakfast when I get sick of eating bread. I’m always eating my peanut butter bread in lectures which got really boring, so at one point, I started bringing my overnight oats in a small flask to school. But it’s a bit difficult to multitask eating oats with writing notes, so I gave up on that and reverted back to peanut butter bread. On a side note, the amount of peanut butter I consume scares me.

Even though I stopped bringing my oats to school, I never stopped making them at home for my weekends. I always have green apple and ground cinnamon at home, and can never say no to apple crumble so tadah, apple crumble overnight oats 🙂

I made these for my Swiss friends when they came to stay in Singapore in June and they looooved it. So I’m sure you’ll love it too. And even if you don’t like apple and cinnamon, you can always play around with the flavours and add weird things to the oats. Just stick by the yogurt, milk and oats ratio for everything you do and you’ll be fine.

Oh, and don’t try adding milo. Looks like diarrhoea and doesn’t taste fantastic. Don’t say I didn’t warn you.

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Ingredients
1/2 cup rolled oats
1/2 cup plain yogurt
1/2 cup fresh milk
2 tbsp chia seeds
1/2 grated green apple
cinnamon
1 tbsp flax seed powder
Granola

Directions
1. Mix rolled oats, plain yogurt, fresh milk, chia seeds and grated green apple 2. in a mason jar/ bowl.
3. Sprinkle as much cinnamon as you desire.
4. Place it in the fridge overnight.
5. In the morning, top the jar of oats with more grated green apple, flax seed powder and some granola. It’s up to you! 🙂
*You can add more milk in the morning if the oats are too thick for you

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Yogurt Pancakes

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It is very very coincidentally, Pancake Day! Which happens the day before Lent starts because it’s full of fat which is traditionally forbidden during Lent. Whoa. That’s cool.

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This is probably my fourth pancake recipe on the blog but probably the easiest and most full-proof one out of all. The best part of this recipe is that it can be done in 30 minutes because it requires no whipping of egg whites separately. I was super tempted to whisk the egg whites separately but I decided to trust that the yogurt would do its job. And sure it did, the yogurt made the pancakes fluffy and tender.

This recipe is going to be part of my breakfast-in-bed series that I’m currently working on for The Auricle, a med school yearly publication so do keep a look out for that :>

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Ingredients
makes 15 pancakes
1 1/2 cup self raising flour
3/4 tsp baking soda
3 tbsp sugar
3/4 cup milk
3/4 cup yogurt
2 large eggs

Directions
1. Sift flour and soda into bowl.
2. Add in sugar. Make a well in the centre.
3. Whisk milk and yogurt until smooth.
4. Whisk in eggs and butter until mixture is foamy.
5. Pour mixture into well and fold.
6. Let the batter rest for 10 minutes before frying the pancakes.