Apple Crumble-Inspired Overnight Oats with Berries & Yoghurt
I discovered overnight oats more than four decades ago while living in Australia, and at the time, cold porridge felt like a strange concept. Now it’s one of my favourite make-ahead breakfasts. Creamy, wholesome and wonderfully convenient, it’s perfect for busy mornings, lunchboxes or a quick bite at any time of day.
Course Breakfast, Brunch, Lunch, lunchbox, Snack
Servings 2
Ingredients
- 100 g Jumbo oats GF if needed
- 2 tsp golden linseeds flaxseeds
- 1 level tsp cinnamon
- Pinch nutmeg
- Pinch salt
- ½ tsp vanilla extract
- 300-350 ml water
- 2 medium apples roughly grated
- 4 tbsp Greek yoghurt or soy or coconut yoghurt (optional)
- 100 g berries of choice local and seasonal if possible
- 20 g your favourite granola opt
Instructions
- In a bowl, mix oats, linseeds, cinnamon, nutmeg, salt, vanilla extract, water and grated apple. Cover and leave in the fridge overnight.
- Next morning top with yoghurt, berries and granola (if using). Enjoy!
Maggie's Tips
• I enjoy oats made with water, but for a creamier version use full fat milk or nut, oat or coconut milk. Or alternatively use a freshly squeezed fruit or veg juice combination: e.g. orange, carrot, apple, pureed seasonal berries etc.
• Vary toppings and flavours: e.g. blend in nut butters; add stewed apple or rhubarb or caramelized bananas. Try various fresh berries, nuts, dried fruits. Vary spices: cardamom, ground ginger, allspice, turmeric.
• Instead of oats use quinoa flakes, millet flakes, buckwheat flakes, rye flakes or spelt flakes.
• Can be prepared 2-3 days in advance.
• Vary toppings and flavours: e.g. blend in nut butters; add stewed apple or rhubarb or caramelized bananas. Try various fresh berries, nuts, dried fruits. Vary spices: cardamom, ground ginger, allspice, turmeric.
• Instead of oats use quinoa flakes, millet flakes, buckwheat flakes, rye flakes or spelt flakes.
• Can be prepared 2-3 days in advance.