Overnight Oats with Almonds, Chia, and Flax Seeds Recipe
This Overnight Oats with Almonds, Chia, and Flax Seeds recipe is a nutritious and delicious breakfast or snack that’s easy to make ahead of time. Packed with healthy fats, fiber, and protein from the almonds, chia seeds, and flax seeds, it’s a great way to start your day. The combination of oatmeal and apple provides a natural sweetness, while the cinnamon and toasted oatmeal add depth of flavor.

Preparation, Cooking, and Total Times:
Preparation Time: 15 minutes
Cooking Time: 10 minutes (for toasting the oatmeal)
Refrigeration Time: At least 2 hours or overnight
Total Time: 15 minutes + 2 hours (or overnight) refrigeration
Servings: 2 servings
Cuisine: Breakfast, Healthy, Vegetarian
Ingredients:
1/4 cup (30 g) almonds
1/2 cup (60 g) oatmeal
1 cup (240 ml) water
2 tablespoons chia seeds
2 tablespoons flax seeds
Salt, to taste
Ground cinnamon, to taste
1 apple, sliced
Step-by-Step Cooking Directions:
1. Prepare the Almonds:
Pour boiling water over 1/4 cup (30 g) of almonds and let them soak for 15 minutes. This will soften the almonds, making them easier to eat and more digestible.
After soaking, drain the almonds and set them aside. Once cool, you can chop them if preferred, or leave them whole for extra crunch.
2. Toast the Oatmeal:
In a dry pan, fry 1/2 cup (60 g) of oatmeal over medium heat for about 7-10 minutes, or until it turns golden and aromatic. Stir occasionally to prevent the oatmeal from burning and to ensure even toasting.
3. Combine Ingredients:
In a mixing bowl, combine the toasted oatmeal, 1 cup (240 ml) of water, 2 tablespoons of chia seeds, and 2 tablespoons of flax seeds.
Add a pinch of salt and ground cinnamon to taste. Mix well to ensure the seeds are evenly distributed.
4. Refrigerate:
Cover the mixture and place it in the refrigerator for at least 2 hours, or preferably overnight, to allow the oats and seeds to absorb the liquid and thicken. The longer it sits, the better the oats will absorb the liquid and become creamy.
5. Serve:
Before serving, slice the apple and set it aside.
Top the chilled oatmeal mixture with the soaked almonds and sliced apple just before serving to keep the apples fresh and crunchy.
Enjoy your nutritious and delicious Overnight Oats with Almonds, Chia, and Flax Seeds as a quick breakfast or a healthy snack!
Serving Suggestions:
With Fresh Berries:
Top the oats with a handful of fresh berries like blueberries, strawberries, or raspberries for an added burst of flavor and extra antioxidants.

With Yogurt:
For a creamier texture, serve the oatmeal with a dollop of Greek yogurt or non-dairy yogurt on top.

Add Sweeteners:
If you prefer a sweeter flavor, drizzle a bit of honey, maple syrup, or agave nectar over the top of your oats.

For Extra Protein:
Add a spoonful of protein powder or a scoop of peanut butter for a protein-packed breakfast that will keep you full for longer.

As a Snack or Dessert:
This dish can be enjoyed as a healthy snack or dessert. You can even add dark chocolate shavings or cocoa nibs for a sweet treat!

Cooking Tips:
Customize the Flavor:
Feel free to add different spices such as nutmeg, cardamom, or a splash of vanilla extract to customize the flavor to your liking.

Make it Creamier:
For a creamier consistency, add almond milk, coconut milk, or another plant-based milk instead of water. This will enhance the texture and flavor of the overnight oats.

Use Pre-chopped Nuts:
If you’re in a rush, use pre-chopped almonds or other nuts like walnuts or pecans for convenience.

Use Flavored Yogurt:
To enhance the taste, consider adding a bit of vanilla yogurt or coconut yogurt for a flavor boost when serving.

Avoid Over-soaking:
Don’t leave the oats in the fridge for too long as they can become too soft if soaked for more than 24 hours. A minimum of 2 hours or overnight works best.

Variations to Try:
Vegan Version:
Make this recipe vegan by using plant-based milk (like almond or oat milk) instead of water and ensuring your yogurt is dairy-free.

Tropical Overnight Oats:
Add mango, pineapple, or coconut flakes instead of apples for a tropical twist on this dish.

Nut Butter Version:
Swirl in a spoonful of peanut butter or almond butter for added creaminess and flavor.

Cocoa Version:
Add a tablespoon of cocoa powder to the oat mixture for a chocolatey version, and top with chocolate chips.

Berry and Almond Version:
Add fresh or frozen berries to the oatmeal mixture before refrigerating, and top with sliced almonds for extra texture.

Conclusion:
This Overnight Oats with Almonds, Chia, and Flax Seeds is a delicious and nutritious breakfast option that’s easy to prepare the night before and ready to go in the morning. Packed with fiber, healthy fats, and protein, this dish will keep you satisfied and energized throughout the day. Plus, with endless possibilities for customization, you can make it your own and enjoy a variety of flavors and textures each time. Give it a try for a healthy start to your day or a convenient snack!

Frequently Asked Questions (FAQs):
Can I use a different type of nut?
Yes, feel free to use any type of nuts, such as walnuts, pecans, or cashews instead of almonds.

Can I add other fruits?
Yes, you can use other fruits like berries, pears, or bananas to top your oats, depending on your preference.

Can I prepare these oats without soaking overnight?
You can prepare them without soaking overnight, but the texture may not be as creamy. Let them sit in the fridge for at least 2 hours to allow the oats to absorb the liquid.

Can I make this recipe gluten-free?
Yes, if you use gluten-free oats, this recipe will be gluten-free. Always check the label on your oats to ensure they are certified gluten-free.

How long will the overnight oats last in the fridge?
These oats can last in the fridge for up to 3 days. However, they are best enjoyed within 1-2 days for optimal freshness.

Can I warm these oats up?
Yes, you can warm them in the microwave for 30 seconds to 1 minute, or on the stove with a splash of milk for a comforting warm meal.

Can I use other seeds besides chia and flax?
Yes, you can substitute with pumpkin seeds, sunflower seeds, or even hemp seeds for different textures and nutrients.

Can I skip the sweetener?
Yes, you can skip any sweeteners if you prefer a less sweet version of overnight oats. The fruit and spices will provide enough flavor.

Lemon Pudding Cake Recipe
This Lemon Pudding Cake is a light, refreshing dessert that combines the zesty flavor of lemon with a smooth, creamy pudding-like texture and a soft, sponge-like cake top. Perfect for any occasion, this cake is easy to prepare and sure to impress your guests with its tangy and sweet flavor profile.

Ingredients:
For the Pudding:
Lemon Peel (from 1 lemon)
1 Egg
90 g Sugar (1/2 cup)
1 tablespoon Cornstarch
1 tablespoon Flour
400 ml Milk (2 cups)
For the Cake:
3 Eggs
A Pinch of Salt
180 g Sugar (1 cup)
120 ml Vegetable Oil (3/5 cup)
90 ml Milk (2/5 cup)
Orange (or Lemon) Peel (zest from 1 orange or lemon)
290 g Flour (almost 2 cups minus 1 tablespoon)
2 teaspoons Baking Powder
50 ml Lemon Juice (1/4 cup)
For Baking:
Casserole Dish (24 cm diameter)
Powdered Sugar for decoration
Instructions:
1. Prepare the Pudding:
In a saucepan, combine lemon peel, 1 egg, 90 g sugar, 1 tablespoon cornstarch, and 1 tablespoon flour. Mix well.
Slowly add 400 ml milk (2 cups), stirring constantly to avoid lumps.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it comes to a boil and thickens into a pudding-like consistency. Remove from heat and set aside.
2. Prepare the Cake Batter:
In a large mixing bowl, beat 3 eggs with a pinch of salt. Add 180 g sugar (1 cup) and continue beating until the mixture is smooth and creamy.
Add 120 ml vegetable oil, 90 ml milk, and the zest of orange or lemon. Mix well.
In a separate bowl, whisk together 290 g flour and 2 teaspoons baking powder. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
Finally, add 50 ml lemon juice (1/4 cup) and mix again.
3. Assemble the Cake:
Preheat your oven to 180°C (360°F).
Grease a 24 cm diameter casserole dish and pour the cake batter into the dish.
Gently spoon the prepared pudding mixture on top of the cake batter. Do not mix; the pudding will sink to the bottom during baking and form the creamy layer.
4. Bake the Cake:
Place the casserole dish in the preheated oven and bake for 40 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly before serving.
5. Serve:
Once the cake has cooled, dust the top with powdered sugar for a decorative touch.
Serve warm, and enjoy the light, creamy, and tangy flavors of the lemon pudding cake.
Serving Suggestions:
With Whipped Cream:
Serve slices of this cake with a dollop of freshly whipped cream for added richness and texture.

With Fresh Berries:
Top the cake with fresh berries like raspberries, strawberries, or blueberries for a refreshing contrast.

As a Brunch Treat:
This cake is perfect for brunch or a light dessert after a meal. Pair it with a cup of tea or coffee.

For Special Occasions:
The bright lemon flavor and the fluffy texture of this cake make it a great choice for birthdays, picnics, or any celebration.

Cooking Tips:
Ensure Constant Stirring:
When preparing the pudding, it’s important to stir constantly to avoid burning and to ensure the mixture thickens evenly.

Check the Cake with a Toothpick:
Baking times can vary slightly depending on your oven, so check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.

Adjust the Lemon Flavor:
If you prefer a stronger lemon flavor, you can increase the lemon juice or zest to suit your taste.

Make it Lighter:
For a lighter version, you can reduce the amount of oil or use a combination of oil and applesauce as a substitute.

Variations to Try:
Orange Pudding Cake:
Replace the lemon juice and peel with orange zest and orange juice for a sweeter, milder version of this cake.

Ginger Pudding Cake:
Add a teaspoon of ground ginger to the batter for a warm, spiced variation that pairs perfectly with the citrusy flavors.

Vegan Version:
For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based milk and oil.

Raspberry Lemon Pudding Cake:
Add fresh raspberries between the cake and pudding layers to create a sweet and tart contrast.

Conclusion:
This Lemon Pudding Cake combines the best of both worlds with its soft, spongy cake layer and rich, creamy pudding layer. It’s easy to make, wonderfully tangy, and perfect for a special occasion or a simple afternoon treat. Enjoy the light citrus flavors and indulge in a comforting dessert that everyone will love.

Frequently Asked Questions (FAQs):
Can I make this cake ahead of time?
Yes, you can prepare the cake in advance and store it in the refrigerator for up to 3 days. Reheat in the oven before serving for the best texture.

Can I freeze this pudding cake?
Yes, you can freeze the cake for up to 2 months. Allow it to cool completely before wrapping it tightly and storing it in the freezer. To reheat, simply bake at 180°C (355°F) for about 15-20 minutes.

What can I use instead of eggs?
You can use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as a substitute for the eggs in this recipe. The texture may vary slightly, but it will still be delicious.

Can I add more lemon juice for a tangier flavor?
Yes, you can adjust the lemon juice to your preference. If you prefer a tangier cake, add an extra tablespoon of lemon juice to the batter.

Can I use a different type of sugar?
Yes, you can substitute the white sugar with brown sugar, coconut sugar, or a sugar substitute like stevia for a different flavor profile.

Gluten-Free Cottage Cheese Bagels

Ingredients

• 1 cup (240 g) cottage cheese
• 1/4 cup (25 g) hard cheese, grated
• 1 egg
• 1/4 cup (30 g) gluten-free all-purpose flour
• Salt, to taste
• Sesame seeds, for topping

Nutrition Information

• Servings: 6 bagels
• Calories: 100 per bagel

Preparation Time

• Preparation time: 10 minutes
• Cooking time: 20-25 minutes
• Total time: 30-35 minutes

Instructions

Step 1: Prepare the Dough

1. Preheat Oven: Preheat your oven to 200°F (93°C).
2. Mix Ingredients: In a large mixing bowl, combine 1 cup of cottage cheese, 1/4 cup of grated hard cheese, and 1 egg. Mix until well combined.
3. Add Flour and Season: Gradually add 1/4 cup of gluten-free all-purpose flour to the mixture. Add salt to taste. Mix until the dough is fully blended and has a slightly sticky consistency.

Step 2: Shape the Bagels

4. Prepare Work Surface: Dust your working surface with some gluten-free flour.
5. Form Balls: Form the dough mixture into balls and lay them on the floured surface. Lightly flatten each ball with your hands.
6. Cut Hole: Using your finger or a small round cutter, cut a hole in the center of each flattened ball to shape it like a bagel.

Step 3: Bake the Bagels

7. Transfer to Baking Sheet: Gently transfer the bagels to a parchment paper-lined baking sheet.
8. Top with Sesame Seeds: Sprinkle the top of each bagel with sesame seeds.
9. Bake: Place the bagels in the preheated oven and bake for 20-25 minutes, or until they are golden brown and firm to the touch.

Step 4: Serve

10. Cool and Serve: After baking, remove the bagels from the oven and transfer them to a serving plate. Allow them to cool slightly before serving.

Storage Notes

• Room Temperature: Store the bagels in an airtight container at room temperature for up to 2 days.
• Refrigerator: Store in the refrigerator for up to 5 days.
• Freezer: Freeze for up to 2 months. Thaw at room temperature before serving.

Enjoy these gluten-free cottage cheese bagels for a healthy breakfast or a savory snack. They are quick to make, delicious, and perfect for those looking for a nutritious option!

Orange-Spiced Pecan Cookies: A Delightful Holiday Tradition

Ingredients

For the Cookie Dough:

• 2½ cups (250g) ground pecans
• 1 cup (120g) powdered sugar, plus extra for coating
• 3 large egg whites, room temperature
• 1 tablespoon fresh orange zest (from approximately 1 large orange)
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• Pecan halves for decoration (approximately 24-30 pieces)

Step-by-Step Instructions

Preparing the Cookie Dough

1. In a large mixing bowl, combine the ground pecans, powdered sugar, cinnamon, ginger, and nutmeg. Whisk thoroughly to ensure even distribution of the spices.
2. In a separate medium bowl, beat the egg whites until they become foamy but not stiff. This usually takes about 1-2 minutes with an electric mixer on medium speed.
3. Add the vanilla extract and orange zest to the egg whites, stirring gently to combine.
4. Gradually fold the egg white mixture into the dry ingredients using a rubber spatula. Work carefully to maintain the lightness of the batter while ensuring all ingredients are well incorporated.

Chilling and Forming

1. Cover the dough with plastic wrap, ensuring it’s pressed directly against the surface to prevent a skin from forming.
2. Refrigerate for 1 hour. This step is crucial for achieving the perfect texture and making the dough easier to handle.
3. Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
4. Place additional powdered sugar in a shallow bowl for coating.
5. Using clean hands or a small cookie scoop, form the chilled dough into 1-inch balls (approximately 2-3 teaspoons each).
6. Roll each ball in powdered sugar until thoroughly coated.
7. Place the cookies on the prepared baking sheets, leaving about 2 inches of space between each.
8. Gently press a pecan half into the center of each cookie.

Baking and Finishing

1. Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set but still slightly soft in the center.
2. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
3. Once cooled, dust with additional powdered sugar if desired.

Expert Tips

• Ensure your egg whites are at room temperature for optimal volume
• Use freshly ground pecans for the best flavor
• Zest your orange directly into the mixture to capture the essential oils
• Don’t overbake – these cookies should remain tender in the center

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 3 months. Layer them between sheets of parchment paper to prevent sticking.

Persian-Inspired Pistachio Rose Cookies

Nutrition Information

Per cookie (based on 24 servings):

• Calories: 98
• Total Fat: 7g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 1mg
• Total Carbohydrates: 8g
• Dietary Fiber: 1g
• Sugar: 7g
• Protein: 2g

This recipe yields 24-30 cookies, depending on size.

Gluten-Free Cottage Cheese Bagels

Recipe Success Tips

For perfect Orange-Spiced Pecan Cookies every time, remember that room temperature ingredients are crucial. The egg whites will whip up better, and the ingredients will combine more smoothly. The dough might seem slightly sticky when first mixed – this is normal and why the chilling step is so important. Don’t skip it! The final texture should be light and delicate, with a perfect balance of nutty, sweet, and citrus flavors.

Wholesome Apple-Blueberry Oatmeal Bars

Ingredients

Base Ingredients

• 200g (2 cups) old-fashioned rolled oats
• 1 large apple (approximately 180g), grated
• 150g (1 cup) fresh blueberries
• 60ml (1/4 cup) pure maple syrup
• 2 large eggs
• 240ml (1 cup) unsweetened almond milk
• 5g (1 teaspoon) ground cinnamon
• 5ml (1 teaspoon) pure vanilla extract
• 1.5g (1/4 teaspoon) sea salt
• 30g (2 tablespoons) chia seeds (optional)

Detailed Instructions

Preparation

1. Position the oven rack in the middle and preheat to 175°C (350°F).
2. Line an 20x20cm (8×8-inch) baking pan with parchment paper, leaving overhang for easy removal.
3. Wash blueberries and pat dry thoroughly.
4. Grate the apple using the large holes of a box grater, including the peel for extra nutrition.

Mixing and Assembly

1. In a large mixing bowl, combine the old-fashioned oats, grated apple, cinnamon, and salt. Mix well to ensure the apple is evenly distributed and coated with oats.
2. In a separate bowl, whisk together:

• Eggs until well beaten
• Maple syrup
• Almond milk
• Vanilla extract
• Chia seeds (if using)

1. Pour the wet ingredients into the oat mixture, stirring until thoroughly combined.
2. Gently fold in the blueberries, being careful not to crush them.

Baking Process

1. Pour the mixture into your prepared baking pan, spreading it evenly to the corners.
2. Gently tap the pan on the counter a few times to remove any air pockets.
3. Bake for 35-40 minutes, or until:

• The top is lightly golden
• The edges are slightly crispy
• The center is set but still slightly soft

1. Test doneness by inserting a toothpick in the center – it should come out mostly clean.

Cooling and Storage

1. Allow the bars to cool completely in the pan (about 1 hour).
2. Use the parchment paper overhang to lift the bars out of the pan.
3. Cut into 9 equal squares using a sharp knife.

Pro Tips for Perfect Bars

1. Oat Selection: Use old-fashioned rolled oats rather than quick oats for better texture.
2. Apple Tips: Leave the skin on the apple for added fiber and nutrients.
3. Blueberry Choice: Fresh blueberries work best, but frozen can be used – don’t thaw them first.
4. Storage: Keep in an airtight container:

• Room temperature: 2 days
• Refrigerated: up to 5 days
• Frozen: up to 3 months

Nutrition Information

Per bar (recipe makes 9 bars):

Persian-Inspired Pistachio Rose Cookies

• Calories: 165
• Total Fat: 4g
• Saturated Fat: 0.7g
• Cholesterol: 41mg
• Sodium: 95mg
• Total Carbohydrates: 28g
• Dietary Fiber: 4g
• Sugar: 9g
• Protein: 5g
• Iron: 2mg
• Calcium: 80mg
• Vitamin C: 3mg

Variations and Substitutions

• Make it dairy-free: The recipe is already dairy-free using almond milk
• Make it gluten-free: Use certified gluten-free oats
• Fruit variations: Try raspberries or blackberries instead of blueberries
• Sweetener options: Replace maple syrup with honey or agave nectar
• Add nuts: Incorporate 1/4 cup of chopped walnuts or almonds for extra protein

These bars make an excellent meal prep option, providing a nutritious breakfast or snack that’s ready to grab and go. They’re perfect for busy mornings, lunchboxes, or post-workout fuel, combining complex carbohydrates with protein and healthy fats for sustained energy throughout your day.