The temperature is dropping here and I know some have already seen their first snow of 2017. This is just the time when I turn to oats for breakfast but I don’t always have the time to prepare them fresh in the early morning. My solution? To make overnight oats which magically transform into a creamy ensemble for eating when I rise or ‘on the road’.
I like to eat them swirled with raspberry chia jam – not quite a completely new find but one I had forgotten about for a while. I have just made a new batch that will last me for a week and seems much more saintly than the sugar-laden ones (and healthier than the reduced-sugar variations).
In both cases, for oats and jam, I have tried making with agave syrup, maple syrup and also Sweet Freedom – all work well and the latter is my current favourite. When fresh raspberries are expensive then don’t hesitate to use thawed frozen raspberries instead.
Hope you enjoy this pot of loveliness and wrap up warm!
BERRYWORLD OVERNIGHT OATS WITH RASPBERRY CHIA JAM/JELLY
6 tbsp rolled oats
2 tsp agave, maple or Sweet Freedom syrup
120 ml/generous ½ cup unsweetened almond or low-fat milk
½ vanilla pod, scraped or few drops vanilla extract
1 tsp almond butter (optional)
handful raspberries plus extra to serve
500 g/1 lb raspberries
4-5 tbsp agave, maple or Sweet Freedom syrup, to taste
pinch of salt
3 tbsp chia seeds
1 tsp lemon juice
- To make the oats, place the oats in a bowl. Mix the syrup with the milk, vanilla and butter if using.
- Roughly mash the raspberries and add to the oats with the milk mixture. Stir well and leave to soak overnight (or for at least 2 hours)
- To make the chia jam, mix the raspberries with the syrup to taste. Place in a pan and gently simmer for 10 minutes.
- Add the salt, chia seeds and lemon juice. Stir well and continue to cook for 10 minutes until thickened. Allow to cool then chill until required.
- To serve, layer the oats and some of the jam into a bowl or jar and top with a few extra raspberries if liked.
SERVES 1 (jam will serve up to 7)
WLS PORTION: ½-¾
V suitable for Vegetarians
CALORIES PER PORTION (for oats only): 225
Image courtesy of www.berryworld.com