Mention to me overnight Oats In A Jar (OIAJ) and I’ll tell you that it’s possibly the most convenient, healthy, filling and yummy breakfast idea. EVER. Whoever thought of this must be pretty clever: you just throw some old-fashioned rolled oats, milk and Greek yogurt into a jar the night before, shake – and VOILA! You get yourself a substantial fuss-free breakfast the morning after!
Ever since I learnt about overnight oats, I’ve been trying out all sorts of combinations of flavors – strawberry, mango, PB&J (trust me, I have a penchant for sweet x salty combinations), Nutella even though it’s sinful and cancels out every healthy aspect of these wholesome oats – and I’m always pleased with the creamy, flavorful results. These versatile oats really act as a canvas to your imagination as they work with pretty much every thinkable flavor. One thing I like to do is top them with fresh fruit before serving, making it a little extra light and generally more awesome!
Considering the plethora of different flavor combinations possible, I guessed there must also be some other way to reinvent these overnight oats. My recent craving for pancakes provided me with some inspiration – to combine one of our favorite breakfast meals together with overnight rolled oats to make these Chocolate & Peanut Butter Overnight Oat Pancakes. For my first attempt, these pancakes turned out to be way better than I thought they’d be – fluffy yet a tad crisp by the edges. I experimented with different amounts of ingredients (milk, egg and olive oil) for the batter before I was finally satisfied with the result of these pancakes. My favorite thing about this is that there’s no need for buttermilk – which scares me as hell because I haven’t tried using it at all. All the ingredients for this can be easily found in any home kitchen, so get your spatula out and get ready to start flipping some pancakes!
Chocolate & Peanut Butter Overnight Oat Pancakes
Original recipe from Smitten Glutton
Ingredients (Serves 1 greedy glutton/2 regular eaters)
For the overnight oats:
1 cup old-fashioned rolled oats
1 cup low-fat/soy/almond/regular cow’s milk
3 1/2 tbsp of your favorite yogurt (I used plain Greek yogurt)
2 tbsp peanut butter (chunky for me!)
2 tsp cocoa powder
2 heaped tsp brown sugar
*Note: You can have this as it is the next morning if you decide against pancakes – they’re equally yummy!
For the pancake mix:
2 heaped tbsp plain flour
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp olive oil
A splash of milk
Step 1: Into an empty jar (about 500-600ml) or even better – an almost empty PEANUT BUTTER jar, throw in the rolled oats, milk followed by all other ingredients meant for the overnight oats. Using a spoon, stir to incorporate the peanut butter so that it’s a nice even mixture. Shake the jar and leave it in the fridge for a minimum 2-3 hours (preferably overnight).
Step 2: Empty the overnight oats into a bowl. Add in the beaten egg and olive oil.
Step 3: Sift in the rest of the dry ingredients, stirring till just incorporated. Add a splash of milk when the mixture gets too sticky. The right consistency should be a mixture that is pourable into the pan and not a lumpy glob.
Step 4: Oil a non-stick pan slightly with olive oil and keep it at a medium-low heat.
Step 5: Once your Masterchef instincts tell you that it’s hot enough, using a ladle, pour in the pancake mix to make pancakes of your desired size. I was in the mood for thin, stacked pancakes this time round!
Step 6: After about a minute (depending on your flame/pan size), use a spatula to flip the pancake. It should be easily turned to the other side. Let cook for about half a minute and you’re done with your first pancake! Repeat steps 4-6 until you’re done with the batter.
To keep the pancakes warm while you continue to flip some more, set your oven to a warm setting (60-70 deg Celcius) and stack them on a plate to sit inside until ready to serve. Serve with freshly-cut bananas, a dollop of butter and generous dribbles of glorious maple syrup – or anything that pleases you. Bon appetit!