Ode to Oats: Snickerdoodle Success

Happy Monday! Hope everyone’s week is off to a great start. I’m thankful the sun is shining, birds are singing, and spring is firmly in the air. While that means I’ll be munching on fresh fruits and veggies more than ever, I won’t be neglecting my oats anytime soon. I’ve shared the story of how I accidentally created my oatmeal cakes. These are a staple for me, usually eaten two or three or even four mornings each week! More in winter, a little less in summer. I still much prefer them to regular bowls of oatmeal because they’re more substantial, and it takes just as much effort to cook oatmeal on the stove when you factor in time spent standing over a pot, so why not have your cake and eat it too instead?

When I started blogging and reading other blogs, I discovered the phenomenon of so-called ‘overnight oats’ and literally hundreds of recipes. I tried a few of them, thinking that it combined oats with Greek yogurt, which I love, so it must be good. Truth be told, I was not blown away. The most promising combination basically tasted like those Chobani Oats yogurts, which is to say, oat-y yogurt. It was fine, but not what I was expecting. And overnight oats without yogurt did not float my boat, because I definitely prefer anything where oats are the dominant flavor to be served warm.

I’d also seen a few recipes for “growing” your oatmeal. I didn’t want to stand over the stove, so I ignored them. And then I found Chocolate Covered Katie’s voluminous oat trick. I gave it a try, and though my microwave is so touchy that I need to stand in front of it pushing start and stop for a few minutes, the whole cooking process takes about five minutes! However, though an awesome trick and one I am thankful to Katie for sharing, the resulting bowl of oats was a little too pudding-like for my taste. I stirred a little Greek yogurt in next time I tried, and that worked better for me. The third time, I hit the jackpot, by adding in some egg whites as well, and a bit of ground flaxseed. Together, these extra ingredients gave the oatmeal a slightly fluffier but more substantial consistency, and there was an extra punch of protein. I consume a bit more protein than average and can definitely feel it when I don’t have enough in the morning, so this was great.


Trying Katie's trick

Trying Katie’s trick


Finally, I discovered Peanut Butter Fingers, a blog I found because I was Googling to find deals on peanut butter (don’t ask, I’m a fiend, and I like peanut butter that happens to be a little bit pricier than average!) Julie’s recipe for egg white oatmeal provided the last tip I needed for a truly great bowl of oats. Her instructions included stirring every so often, which I had not thought to do when I reheated my oats the next morning after removing them from the fridge. So I ended up taking some ingredients and instructions from each recipe, and combining them to create the bowl that works best for my breakfast needs. There’s a saying about how all art builds on other art, and I think that’s true for cooking too – but I want to give credit where credit is due, so many thanks to both Katie and Julie! Below is the recipe for my Snickerdoodle Cloud Oatmeal Bowl. I wouldn’t have perfected it without them!


A cinnamon snickerdoodle cloud

A cinnamon cloud



1/2 cup gluten-free rolled oats

Scrumptious snickerdoodle spoonful

Scrumptious snickerdoodle spoonful

1/2 cup milk of choice

1 cup water

1 egg white

2 Tbsp Greek yogurt

1 Tbsp flaxseed

1 Tbsp maple syrup

2 tsp cinnamon

1/4 tsp salt

1 tsp sugar or other sweetener



1. Use Katie’s voluminous oat trick the night before by stirring together all the ingredients and microwaving in a large bowl or measuring cup. But my recipe includes some extra thickening ingredients, so you will only want to microwave for 3 minutes or so (depending on your microwave) and if it’s anything like mine, you’ll need to stop/start more often! Let sit for 5 minutes.

2. Leave the mixture in your fridge overnight.

3. The next morning, take out your oatmeal and microwave for 2 minutes, stopping halfway through to stir.

4. Sprinkle with extra cinnamon if desired. Enjoy!


Have you tried any tricks from other bloggers and stumbled upon a new favorite recipe? 




© 2015 Renaissance Runner Girl. All rights reserved.


A Breakfast Is Born


First things first – my initial thought I wanted to share with all of you this Thursday was one of thrills and thanks! (Yes, I like alliteration.) Yesterday’s WIAW post meant the first day of the month was also the first day my blog received over 500 reads. It’s not why I blog, but I’m so happy that people are interested in what I have to say, and I welcome any input on what you might like to read in future. More recipes, or ramblings on life, just post in the comments below!

Now, here’s what I was thinking about yesterday when I drafted this, when a friend of mine joked that I ate more oats than anyone she knew and I should have gone to her alma mater because then I would have been a Quaker. Now, I’ve shared a lot of oat-based recipes with you, but I’m going to let everyone in on a little secret – for the first 18 years of my life, I had a major aversion to oatmeal. Crazy, right? I just had this thing about any “lumpy” foods (I loved mashed potatoes, but refused to eat them if I found even a single lump, when the fork was put down for good). Neither the color nor texture of oatmeal was visually appealing. The first time I tasted it, I was five years old and had a bowl foisted upon me by my well-meaning grandmother, who is not known for her cooking. It was lukewarm and grayish and pretty much the opposite of appetizing, and that was it. I ate oatmeal cookies, especially because even before my wheat allergy was diagnosed I had bad reactions to a lot of other baked goods, but no oatmeal.


A bowl of oats

A bowl of oats


And then I arrived in Oxford for my first year at university. The food served up in my college dining hall was mostly unappealing, as it seemed to operate on the principle of maximum calories for minimum cash – good for starving students, but not so good for a student with a sensitive stomach and lots of allergies. To make matters worse, there was a small refrigerator in the hall of my dorm, but no kitchen, and we weren’t allowed to have cooking appliances in our rooms (because of the risk of burning down a beautiful 500-year-old building, to be fair!) There was a microwave on the floor above mine but I didn’t discover it until the spring. So for the first two terms, I pretty much subsisted on yogurt, salads, cheese, fruit and veggies, and other food eaten cold, and unfortunately, more junk food (chips and crisps and chocolate) which played a role in distorting my eating habits. The saving grace of this time was my electric tea kettle – the one appliance permitted in every room in Oxford, because it was always time for tea. I could boil water, so I could make anything to which you added hot water, which meant soup, and yes, oatmeal.


Matriculation at Oxford with my dear friend Elli

Matriculation at Oxford with my dear friend Elli

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