Last night, I was browsing through Kath's blog (one of my favorites) and I stumbled across a recipe of hers, the Dough Boy Smoothie, and as soon as I stopped drooling, I headed to the kitchen to prepare it. The breakfast is a cross between overnight oats and a smoothie, so I was still going to get my oatmeal fix after the gym.
Apparently, I was so excited to make the recipe that I misread the instructions. The recipe says to stick all the ingredients in the blender and let it sit in the fridge overnight, to thicken, then blend in the morning. I blended everything the night before, then put the mixture in a bowl in the fridge. Whoopsie!
I realized this soon after I finished, but I definitely was not going to waste everything to make it again. So I went to bed last night a little nervous because I didn't know what I was going to find the next morning.
To my surprise, everything in the bowl still thickened like it was suppose to! I was definitely thanking my lucky stars as I headed to the gym.
When I got home, I emptied the mixture into a microwave-safe bowl and boy, it sure was thick. I live for super thick oatmeal so I was on cloud nine scooping out this new creation. The original recipe says to add more milk in the morning, blend, and serve cold. But I figured, since I already made the recipe my own from the start, I might as well just keep on following my crazy ideas.
So, I popped my oatmeal in the microwave. And as I heated and stirred, and heated and stirred, I realized that a cake-like texture was beginning to form. This was the final result...
My oatmeal had blueberries and a half of a banana, hence the color. It definitely was no longer a smoothie, but it also wasn't a traditional oatmeal. Therefore, I introduce to you, the delectable, the delicious, the decadent, the Overnight Oatmeal Cake!
I loaded this "cake" up with sweet, salty, and savory toppings, as you can see. By the first bite, I had died and gone to heaven. Toppings include: walnuts, broken-up Kashi dark mocha almond chewy bar, PB2 (with extra water to make it running for drizzling on top), and puffed kamut cereal. Like I said, I'm currently sitting on an oatmeal cloud, blogging this from nirvana. The topping superstars were definitely the Kashi bar, with it's chocolatey goodness, and the slightly salty and melting PB2. I gave myself a pat on the back for that combo.
Now, if you're on a diet, you may not want to add as many topping as I did because my bowl was a whopping 630 calories (oatmeal cake by itself is 345 calories). But I love having a hearty and filling breakfast that will fuel me for the rest of my day, so if you're just managing your weight like I am, go right ahead and fill-up your bowl.
Overnight Oatmeal Cake
Adapted from Kath Eats Real Food
- 1/2 c. Rolled oats, dry
- 1/3 c. Plain low-fat yogurt
- 3/4 c. Milk (I use plain, un-sweetend almond milk)
- 1/2 Banana
- 1/3-1/2 c. Fruit of choice, or other half of banana
- 1 T. Chia seeds, or ground flax seeds (essential for a more cake-like texture)
2. The next day, heat the thickened mixture in a bowl until hot.
3. Add toppings and enjoy!
The texture of the oatmeal is a cross between a cooked cake and cake batter. It's not in any way runny like batter, but it also isn't light and fluffy like a cake. This recipe make a very dense, very moist cake. I cannot wait to make this again.
Something to think about: Have you ever made a mistake in the kitchen that turned out to be a miracle?