Easy 10 Minute Pickled Onions

A quick recipe for red pickled onions that can be made in under 10 minutes and ready to serve once cool. You need a red onion, red wine vinegar, maple syrup, chilli flakes, salt and pepper. Scroll down for a free printable recipe.

Overhead shot of jar of quick red pickled onions

Quick, quick, quick! Yes you know I love quick and easy recipes and this recipe for easy pickled onions is certainly that. A few minutes to make and they're ready to enjoy once they're cool.

Pickles usually take a while to make and then you have to wait for month's until they mature. Don't get me wrong, they are delicious and they perk up meals so much, but you really have to plan ahead or have a well stocked store cupboard.

The joy in these pickles is you can make then while dinner is cooking and once they are cool they can be served alongside everything else.


14

Apple Cinnamon Overnight Oats



A 5 minute recipe for apple pie flavoured overnight oats made with oats, cinnamon, maple syrup, green apple, milk and yogurt. Recipe suitable for vegetarians and vegans with free printable recipe.

Apple Cinnamon Overnight Oats  in a glass bowl

Apple cinnamon overnight oats or as I like to call them apple pie oats.

Did you ever think you'd hear a good Scottish girl like me talking about overnight oats instead of good old-fashioned porridge. No? Neither did I.

I still say the best possible breakfast is a bowl of hot creamy porridge, especially in the winter. You can't beat it. It warms you up, it's like a hug in a bowl and it will keep you full until lunchtime.

Those of you that know me are probably laughing at me extolling the benefits of breakfast as I usually run out the door in the morning (heading to work) on an empty stomach. 

I really can't face food before 9 am at the earliest, but I do enjoy breakfast on my days off, sometimes even a full Scottish cooked breakfast, just at a more godly hour.

And just in case you are worried, I can assure you the first thing Cooper thinks about in the morning is food. seriously you can forget him having a shower or getting dressed first thing. He refuses to do anything until his stomach is full and that child eats enough for three of us, and probably our neighbours too, yet he continues to be a beanpole pinging with energy. I wish I could burn calories off like he does. Sigh!
Apple Cinnamon Overnight Oats

How do you make overnight oats?


Overnight oats is basically a bowl or jar of porridge that is soaked overnight instead of cooked in a pan and it's eaten cold.

When making overnight oats you combine porridge oats with milk. 

The equation is double the amount of liquids to oats, so ½ cup of porridge oats would be mixed with 1 cup of milk, but I like to add 1⁄3cup of plain yoghurt to the mixture too. Try it yourself and tweak it to suit your taste. Some people like it much drier.

This is the type of recipe that a cup measure or a teacup is your friend. It makes it super quick to measure out your ingredients. I have included metric in the recipe in case you prefer to be precise, but honestly after you make it a couple of times, you'll just be pouring it in freehand. 

Mine is actually thicker than it looks. It separated while I was setting up my shot. I should have given it another stir so you could see how luxurious it is.

Oh and I thought I should mention which oats I used. We just call them Scottish porridge oats, we have a rougher variety too and a finer variety for instant oats, which is more like gloop. A check of the packet and I can tell you they are rolled oat flakes.


Soaking overnight oats


Apple Cinnamon Overnight Oats mixed in a bowl, ready to chill


Start with double the quantity of liquid to oats, you can also add yoghurt as an extra or instead of the milk.

  1. Milk
  2. Soy milk
  3. Coconut milk
  4. Almond milk
  5. Milk and plain yoghurt (dairy or dairy free)
  6. Fruit juice
  7. Fruit juice and yoghurt


Sweetening overnight oats


I would never add sugar to oats, but I do add sweet alternatives. Here are a few sweeteners:

  1. Mashed banana
  2. Apple sauce
  3. Raisins
  4. Chopped dates
  5. Fresh fruit
  6. Maple syrup
  7. Agave nectar
  8. Honey 

Overnight oat flavours


porridge oats and cinnamon in a bowl

There are so many ingredients you can add to overnight oats to add flavour and texture. Just choose two or three for the best oats. More flavours can be overwhelming.

  1. Straight up, with maple syrup or honey
  2. Apple and cinnamon
  3. Chocolate nut spread & peanut butter topped with chopped peanuts
  4. Pear and cocoa powder
  5. Mashed banana and chocolate chips
  6. Raspberry and and chocolate chips
  7. Peach and raspberry
  8. Strawberry and chopped almonds
  9. Grated carrot, raisins and mixed spice
  10. Pineapple and orange juice (instead of milk) and yoghurt
  11. Blueberry and cinnamon
  12. Peanut butter and strawberry jam
  13. Mango and coconut
  14. Mixed berries and yogurt
  15. Pumpkin puree, cinnamon & mixed spice


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An easy recipe for apple pie flavoured oats. These apple and cinnamon overnight oats can be made in 5 minutes before you head to bed, then they are ready to eat when you get up in the morning. #overnightoats #breakfast #porridge #porridgeoats #quickbreakfast #veganbreakfast #maplesyrup #apples #greenapples


Overnight oats toppings and added extras


A white bowl full of black chia seeds


These are little extras that can be mixed through the oats or added on top as a finishing touch. Some are for an extra nutritional boost while others are for a bit of texture or crunch. Choose wisely!

  1. Chia seeds
  2. Flax seeds (best ground for nutrients), also known as linseeds
  3. Pumpkin seeds
  4. Hemp seeds
  5. Chocolate chips, cocoa/cacao nibs or grated chocolate
  6. Coconut flakes or desiccated coconut
  7. Chopped pistachios
  8. Flaked almonds
  9. Pecan nuts
  10. Toasted hazelnuts

Apple Cinnamon Overnight Oats and green apples

What is bircher muesli?


Bircher muesli is like a mixture of muesli and overnight oats in one bowl. If muesli and overnight oats had a child they would name it bircher muesli.

Like traditional muesli (which was created by Swiss doctor and nutritional pioneer Maximillian Bircher-Benner), bircher muesli contains oats, dried fruit and often nuts too.

It is made the same way as overnight oats but usually includes yoghurt and fruit juice in the mixture.


Three bowls of Overnight Sweet Potato Oats topped with yoghurt, maple syrup and almonds.

Overnight Sweet Potato Oats


For something a bit different, try these overnight sweet potato oats I shared with you last summer. The creamy sweet potato is paired with maple syrup, yoghurt, cinnamon and roasted almonds. It's super luxurious and high in Vitamin C & Iron.


Apple Cinnamon Overnight Oats


In the one large bowl of overnight oats, I made with almond milk and Alpro yoghurt there are 366 calories. It is high in calcium and a good source of iron, vitamin D and potassium.



If you are looking for an special breakfast for a lazy Sunday morning, try my traditional Scottish Potato Scones.



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Breakfast
Scottish, vegan, vegetarian
Apple Cinnamon Overnight Oats
An easy recipe for apple pie flavoured oats. These apple and cinnamon overnight oats can be made in a few minutes before you head to bed, then they are ready to eat when you get up in the morning.https://4.bp.blogspot.com/-tXIxWPHF8sk/W8ce3c6SGpI/AAAAAAAAxQA/YrnttnbuPioD0qXTwV3AhPqHkUMGVlGogCLcBGAs/s1600/Easy%2BApple%2BCinnamon%2BOvernight%2BOats.jpg2018-01-17
Yield: 1 bowl of oats

Apple Cinnamon Overnight Oats

An easy recipe for apple pie flavoured oats. These apple and cinnamon overnight oats can be made in a few minutes before you head to bed, then they are ready to eat when you get up in the morning.
prep time: 5 minscook time: total time: 5 mins

ingredients


  • 1/2 cup/50g porridge oats (rolled oat flakes)
  • ½ tsp ground cinnamon
  • ½ tsp vanilla extract
  • 2 tsp maple syrup
  • 1 green apple, grated
  • 1 cup/250ml) milk 
  • 1⁄3 cup/80ml plain yoghurt 

instructions


  1. In a large bowl mix together all the ingredients.
  2. Transfer into a cereal bowl, glass or jar, cover and chill in the fridge overnight.
  3. That's it! It's ready to enjoy for breakfast. You can take it out 10 minutes before eating it to take the chill off if you prefer.
  4. Enjoy!
calories
366
fat (grams)
8.4
sat. fat (grams)
1.2
carbs (grams)
63
protein (grams)
11.5
sugar (grams)
28.3
Created using The Recipes Generator




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Creamy Blueberry, Banana and Coconut Porridge

A creamy bowl of porridge made with blueberries, cinnamon and coconut with mashed banana added for sweetness. This healthy breakfast will see you through the day and keep you full longer.
20

Mushroom, Lentil & Nut Wellington

An easy vegan mushroom, lentil and nut wellington made with ready rolled puff pastry. Perfect for special family gatherings like Sunday dinner, Thanksgiving and Christmas dinner.

Mushroom, Lentil & Nut Wellington

Just look at that mushroom, lentil and nut wellington. 

Now imagine it on a plate with just-cooked roast potatoes, all crispy on the outside and fluffy inside. On the side there is a selection of  vegetables. Now pick up the gravy jug and pour rich onion gravy over the wellington.

You're in your happy place now aren't you? I know I am.

Who could resist such a meal?

We won't mention my brother-in-law Lachlan who doesn't like mushrooms, because that's just plain odd, isn't it?

For him I would make a Butternut, Red Pepper & Potato Puff Pastry Plait, which is equally good, but no mushrooms in sight. *sigh*

Psssst! Don't tell him I called him odd. He won't stumble across this recipe, not when it has mushroom in the title, so if he finds out I'll know who to blame.



Mushroom, Lentil & Nut Wellington sliced and served with bowls of roast potatoes, carrots and broccoli

Vegan Wellington


A traditional wellington is made with steak, pate and mushrooms in puff pastry. A thin crepe is often used between the pastry and filling to stop moisture leaking into the pastry, but I've found no need to do that with this vegan version.

This vegan mushroom wellington is a crisp, golden puff pastry pie stacked full of flavour and texture. 

Layers of hummus, wilted spinach, mushroom pate and a mixture of thyme scented mushrooms, lentils and nuts. 

It's the perfect family dish to serve for Sunday dinner or for special occasions such as Thanksgiving and Christmas where everyone is gathered around the table to enjoy good food and good company.



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Mushroom, Lentil & Nut Wellington.The most luxurious puff pastry pie to serve up as a vegetarian and vegan main course with roast potatoes, vegetables and onion gravy for Sunday dinner, Thanksgiving or Christmas dinner. #mushroomwellington #veganthanksgiving #veganChristmas #veganpie


MUSHROOMS


chopped chestnut mushrooms


How to get the most flavour from Mushrooms


To get the best out of mushrooms and bring out all the flavour, you just need to take a little care.

Before you think about cooking them you need first need to prepare them. NEVER and I mean never soak mushrooms as they will just end up wet and won't brown and take on all that lovely flavour. 

Peeling Mushrooms


My advice is to trim the stem and peel the mushrooms.

You can clean with damp kitchen paper, but to be honest it is easier to just peel them catching the edge near the stalk and peeling towards the top of the mushroom dome.

A small vegetable knife useful for this. You choose the method, but NEVER soak them!



Love mushrooms and nuts together? Try Mushroom Nut Loaf with Tomato Sauce


Best way to cook mushrooms


Gently saute the mushrooms in a frying pan with a little olive oil over a gentle to medium heat. It really is worth taking your time with mushrooms.

The most important thing is to season mushrooms while they are cooking. The soak it up and taste wonderful. You can also add garlic, fresh or dry herbs, red or white wine and vegetable stock or sometimes just a crumble of stock cube for added flavour.




Vegan cooked breakfast with mushrooms, tattie scones, veggie sausages and baked beans

Mushrooms in a cooked breakfast


When I cook mushrooms to serve on toast or as part of a vegan cooked breakfast, I cook the mushrooms in a little olive oil and season with salt in pepper. It's best to keep the flavours simple and let the mushroom flavour shine.

Creamy mushroom sauce for pasta


When I'm making a creamy mushroom sauce for pasta, I cook the mushrooms with garlic, season them with black pepper.

After they've been cooking for a few minutes and released their juices,  I add white wine, fresh herbs and sometimes a crumble of vegetable stock cube (not a whole cube, from a pinch to half depending on how much sauce I am making), then cook them gently for a few more minutes until most of the liquid has thickened.

I then add the soya cream & creme fraiche. Delicious doesn't cover it.

Mushrooms in a rich stew or sauce


When I'm making a rich tomato based sauce or stew, I cook the mushrooms with garlic, salt and pepper, then add red wine and dried herbs, before adding the other ingredients.

Mushroom Wellington


For this mushroom wellington, I added the mushrooms to sauteed chopped onion and garlic and continued to cook gently, seasoning the mushrooms as they cooked.

I then added thyme (you can use fresh or dried), wine and half a vegetable stock cube crumbled in. I whizzed up a third of the mixture with oats and nuts to make a pate and added lentils to the rest of the mushrooms.


Mushroom, Lentil & Nut Wellington


Mushroom, Lentil & Nut Wellington.The most luxurious puff pastry pie to serve up as a vegetarian and vegan main course with roast potatoes, vegetables and onion gravy for Sunday dinner, Thanksgiving or Christmas dinner. #mushroomwellington #veganthanksgiving #veganChristmas #veganpie


Nutrients and Calories in Mushroom Wellington


Considering this is such a rich, luxurious pie for special occasions, it's not too bad health wise.

As you can imagine with a pie wrapped in puff pastry it is fairly high in fat but not bad in calories.

6 large slices contain 581 calories and 8 standard slices contain 436 calories.

It is also high in protein, iron and potassium as well as containing some calcium.

Nutrients and calories in mushroom wellington. 436 calories in a standard slice



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dinner
British, Thanksgiving, Christmas, vegan
Yield: 6-8 slices
Mushroom, Lentil & Nut Wellington

Mushroom, Lentil & Nut Wellington

A rich mushroom, lentil and nut wellington in golden, crisp puff pastry. The most luxurious pie to serve up as a vegetarian and vegan main course with roast potatoes, vegetables and onion gravy for Sunday dinner, Thanksgiving or Christmas dinner.
prep time: 30 minscook time: 25 minstotal time: 55 mins

ingredients


  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1kg chestnut mushrooms, chopped
  • 1 tsp thyme
  • 4 tbsp red wine
  • ½ vegetable stock cube
  • 100g salted cashew nuts or peanuts
  • 2 tbsp porridge oats
  • 200g tinned green lentils, rinsed and drained well
  • 375g/1 ready rolled puff pastry
  • 100g spinach
  • 6 tbsp hummus

instructions


  1. Preheat the oven to 200c/180c fan/400f/gas mark 6 and take the pastry out of the fridge. Remove it from the box and place the rolled up pastry on a plate and let it come to room temperature so it doesn't crack when it is unrolled.
  2. In a large frying pan saute the onion and garlic in 1 tbsp olive oil until it is soft, then add the mushrooms and cook them gently until they are soft as well. Season with salt and pepper then add thyme, red wine and then crumble in the half a stock cube. Gently cook until all the juices are gone, then turn of the heat.
  3. In a blender or food processor and whizz up a third of the mushrooms with the oats and nuts until you have a pate texture. Set aside.
  4. Add the lentils to the rest of the mushroom mixture in the frying pan and mix well. 
  5. Rinse the spinach in a colander, then wilt the spinach by pouring a kettleful of boiling water over it. Refresh it with cold water, squeeze out as much water as you can then pat dry on kitchen paper.
  6. Carefully unroll the pastry and place it on a large baking tray, still on the baking parchment it was rolled in or on a baking sheet.
  7. Spread the hummus along one (long) side of the pastry leaving a border. Top with a layer of wilted spinach and the mushroom pate. Next top with the mushroom and lentil mixture. 
  8. Brush a little water around the edges of the pastry. Pull the pastry over the filling and seal to make a large sausage roll shape.  Crimp the edges with a fork and use a knife to cut diagonal slits in the top to let out steam. Brush with the rest of the olive oil.
  9. Bake or 20-25 minutes until golden and crisp.
  10. Serve slices with roast potatoes, vegetables and onion gravy.
  11. Enjoy

NOTES:

Calories and nutrition are for 8 standard slices. There are 581 calories in each of 6 large slices.
calories
436
fat (grams)
24
sat. fat (grams)
7.9
carbs (grams)
40.6
protein (grams)
15.5
sugar (grams)
2.5
Created using The Recipes Generator

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Cheesey Vegetable Puff Pie

Cheesey Vegetable Puff Pie


A gloriously golden puff pie filled with a selection of vegetables in a rich cheese sauce. Make vegetarian or vegan by choosing the appropriate sauce. Recipes included.


For more Winter comfort dishes check out my food guide 48 Easy Winter Vegan Meals and have a look in my Veggie Christmas Page for a full roundup of Christmas recipes.
25

Extra Veg Vegan Shepherd's Pie



This vegan shepherds pie is a comforting winter pie made with extra veg. An easy recipe the whole family will love made with simple ingredients. Scroll down for a free printable recipe.

Extra Veg Vegan Shepherd's Pie

My family love shepherd's pie, well veggie shepherds pie of course. It's the ultimate winter comfort dish.

Savoury mince full of soft onion, carrot and mushrooms in a rich gravy topped with creamy mash that's baked until the mash is golden with crispy bits. We all love the crispy bits don't we?

22
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