Overnight oats recipe
This super-simple breakfast uses jumbo oats, omega-rich seeds and skin-on almonds, which plump up and soften as they soak in orange juice and kombucha (or water). The result is juicy and mild, ready to be sweetened with a little fruit.
Ingredients
For the overnight oats- 120 g (around 7–8 tbsp) jumbo oats (or porridge oats)
- 1 generous handful (30g/1oz) of mixed nuts and seeds (such as almonds and pumpkin, sunflower, poppy, flax and chia seeds)
- 1 large (or 2 small) orange(s), juice only
- 1 small glass (about 150ml/5fl oz) kombucha or water
- 1 handful raisins, chopped dried apricots or other dried fruit (soaked with the oats if you like), and/or a handful of berries, or a sliced small banana, or an apple, chopped or coarsely grated
- 1 –2 generous tbsp natural yogurt or kefir, optional
- 1 handful toasted buckwheat groats (optional)
Details
- Cuisine: British
- Recipe Type: Oats
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Combine the oats, nuts and seeds in a breakfast bowl (adding some dried fruit if you like). Add the orange juice and the kombucha or water. Mix well.
- Cover the bowl and place in the fridge or a cool place for 6–8 hours or overnight. If possible, take the soaked oats out of the fridge half an hour before you want to eat them, so they’re not too chilly.
- Serve with your chosen fruit. You could also add a spoonful or two of yogurt or kefir and, to bring some crunch, a few toasted buckwheat groats.
This recipe is from Eat Better Forever by Hugh Fearnley-Whittingstall (Bloomsbury Publishing, £26). Out now. Photography by Simon Wheeler.
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