Regular visitors here and those who especially follow me on Instagram (click here) will know I am a huge supporter and lover of ‘overnight oats’ for making breakfast time easy. Most of the time I make these for mid-week eating when time is at a premium but these days, other than the times when we really want more of a full English brunch, I have them at the weekend too.
They are simple to assemble if it’s just a question of oats, milk, some sweetening, spices and fruit but sometimes I go a bit wild and make them super delicious with grated fruit, yogurt, fruit juice, nuts, seeds and even grated vegetables.
This one is a case in point using grated carrots, pear, apple, cinnamon, nut milk, chia seeds, fruit juice and yogurt and has dried cranberry pieces, pumpkin seeds and soft dried pineapple on top. Those wishing to boost their protein intake could happily add a scoop of protein powder – I use vanilla.
It’s a special mix for any ‘easy like Sunday morning’ type breakfast – although I have been known to have it for supper too!
40 g/about ½ cup porridge oats
2 tbsp chia seeds
1 carrot, grated
1 apple, grated
1 pear, grated
about 2 tbsp granulated sweetener (I used Natvia and this is used to taste)
1 tsp ground cinnamon
300 ml/1¼ cups unsweetened almond or oat milk
50 ml/4 tbsp unsweetened apple or orange juice
2 tbsp fat-free Greek yogurt
dried unsweetened cranberry pieces, pumpkin seeds and dried pineapple to sprinkle (optional)
- The night before serving, mix the oats with the chia seeds, grated carrot, apple and pear in a bowl. Add sweetener to taste.
- Add the cinnamon, milk, fruit juice and yogurt and mix well. Transfer to a lidded pot or container and chill overnight in the refrigerator.
- The next day serve sprinkle with your choice of toppings as liked.
WLS PORTION: ½-1
V suitable for Vegetarians
CALORIES PER PORTION: 233
Image courtesy of Natvia