Bacon and Cabbage Frittata paint

I first came across overnight oats when I lived in Australia over 30 years ago. Back then I thought it strange to eat raw porridge – but times have moved on. This makes for a quick and simple breakfast, lunchbox item or snack. I recently developed this recipe for the wonderful team behind Natural Life magazine which is free in your local HF shop.

Serves 1-2


  • 100g jumbo oats (GF)
  • ½ level tsp cinnamon
  • Pinch salt
  • 1 tbsp golden linseeds (flaxseeds)
  • ¼ tsp vanilla extract + extra ½ tsp
  • 250-350 ml  water or liquid of choice
  • 125g blueberries + 2 tsp water
  • 1-2 tsp Manuka honey
  • 1 tbsp roasted hazelnut nuts, lightly chopped  (*opt)
  • 2 tbsp Greek yoghurt or soya yoghurt or coconut yoghurt (opt*)
  • Gluten Free

  • Dairy Free option

  • Vegetarian

  • Vegan

  • Low GI

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  1. Mix oats, cinnamon, salt, linseeds, water and ¼ tsp vanilla extract together in a bowl.  Cover and leave overnight in the fridge.
  2. Make the blueberry compote by warming the blueberries with 2 tsp water over gentle heat (5 min). Leave to cool then add ½ tsp of vanilla extract and Manuka honey.
  3. In the morning, combine blueberry compote with the Greek yoghurt and hazelnuts. Enjoy!  

Maggie's Tips

  • I enjoy mine made from water but if you want a creamier version use milk, nut milk, coconut milk or creamy yoghurt. Alternatively use any of the following freshly squeezed juice  or vegetable combinations: orange, apple, mango and lime, papaya, pureed seasonal berries, carrot and ginger etc.
  • Vary toppings and flavours:  blend in nut butters, or add chopped or stewed apple or stewed rhubarb, or caramelized plums. Vary berries, vary nuts, add dried fruits, vary spices: cardamom, cinnamon, nutmeg, turmeric, etc. 
  • Can be prepared 2-3 days in advance.