Baladna Rice Pudding Overnight Oats
Products used in this recipe
Ingredients
- 1 cup Baladna Rice Pudding
- ½ cup milk
- ½ cup oats
- 1 tsp chia seeds
- ¼ tsp cinnamon powder
- 1–2 tbsp chopped pistachios
- 1 tbsp honey, or to taste
- Blueberries, for topping
- Dates, chopped
- Raspberries
- Banana, sliced
- Extra chopped pistachios, for garnish
How it's made!
- Prepare the Mixture: In a bowl, add Baladna Rice Pudding, milk, oats, chia seeds, and cinnamon powder.
- Add the Toppings: Add the chopped pistachios and honey.
- Mix Well: Whisk everything together until all the ingredients are well combined.
- Refrigerate Overnight: Cover the bowl and place it in the refrigerator. Let the mixture soak and thicken overnight.
- Prepare the Fruits: The next morning, chop the dates and banana, and prepare the blueberries and raspberries.
- Assemble: Transfer the overnight oat mixture into a serving bowl or jar.
- Top with Fruits: Arrange the blueberries, dates, raspberries, and banana on top.
- Garnish: Finish with a sprinkle of chopped pistachios and a light drizzle of honey if desired.
- Serve chilled and enjoy a creamy, nutritious, and delicious breakfast!
More Fresh Recipes
Mini Mozzarella Quiches
Prepare the creamy egg mixture Crack 3 eggs into a mixing bowl and add the Baladna Cooking Cream. Season with a little salt and black pepper. Whisk everything together until smooth and well combined, then set aside. Prepare the vegetable filling Heat a little butter and oil in a pan. Add the chopped onions and sauté until they begin to soften. Add the baby spinach and continue sautéing until slightly wilted. Add the orange and red cherry tomatoes, season with salt and black pepper, and gently sauté until the vegetables are lightly cooked. Remove from the heat and set aside. Prepare the puff pastry Lightly dust your work surface with flour and place the puff pastry sheet on top. Gently roll it out to slightly thin and even the pastry. Cut the pastry into circles large enough to fit into the individual cups of your cupcake tray. Assemble the mini quiches Lightly grease each cup of the cupcake tray with butter or oil. Carefully press a puff pastry circle into each mould, making sure the pastry covers the base and sides. Spoon some of the sautéed vegetable mixture into each pastry cup. Add a generous layer of Baladna Mozzarella Cheese, then carefully pour the prepared egg and cream mixture over the filling. Bake until golden Place the tray in a preheated oven and bake until the egg filling is beautifully set and golden on top, and the puff pastry is crisp, flaky, and fully cooked. Garnish & serve Carefully remove the Mini Mozzarella Quiches from the tray and serve them warm.
Cheese Corn Bake
Start with the baseHeat a pan over medium heat and add a little butter and cooking oil. Once heated, add the chopped onions and sauté until they begin to soften.Add the chopped garlic and continue sautéing until the onions turn lightly golden and aromatic.Cook the chicken & vegetablesAdd the diced chicken to the pan and stir well. Cook until the chicken begins to turn golden and is cooked through.Add the chopped celery, followed by the sliced leeks, and continue sautéing until the vegetables soften.Season with salt and freshly ground black pepper and mix everything together.Make it creamy & cheesyAdd the sweet corn and stir it through the chicken and vegetables.Pour in the Baladna Cooking Cream and cook gently until everything is coated in a smooth, creamy sauce.Add a generous amount of Baladna Mozzarella & Cheddar Cheese and stir until the cheese melts beautifully into the sauce.Add the pastaAdd your already-cooked pasta to the creamy mixture and toss well, making sure every piece is generously coated with the cheesy sauce.Assemble & bakeTransfer the pasta mixture into an oven-safe baking dish and spread it evenly.Top generously with another layer of Baladna Mozzarella & Cheddar Cheese.Place it in a preheated oven and bake until the cheese is completely melted, bubbling, and beautifully golden with a light crust on top.Garnish & serveRemove the Cheese Corn Bake from the oven and allow it to rest briefly. Scoop onto a serving plate and finish with a sprinkle of fresh parsley.