I love how overnight oats can transform into a deliciously creamy brekky! As I’ve mentioned in numerous posts using oats, even if I like to follow a mainly Paleo diet (which eliminates grains), oats is the one grain I can’t resist because they’re just so versatile. They’re kind of like the little black dress of the health food world – the perfect canvas for throwing anything on it and, somehow, it just works.
This recipe is a raw and satisfying breakfast with a good mix of protein and fats (nuts and flaxseeds) complex carbohydrates (oats) and natural sweetness (strawberries and apricots). Oats are an excellent source of beta-glucan, a type of soluble fibre which is good for heart health, keeps you regular and leaves you feeling fuller for longer.
If you’re gluten-intolerant, swap the oats for some cooked quinoa.
Prep time: 20 minutes + overnight soaking time
3/4 cup of rolled oats
1 pinch cinnamon
Juice of 1 lemon
3/4 cup almond milk
2 tbsp of chopped walnuts
1 tbsp flax seeds
1/2 cup of chopped strawberries
4 fresh apricots, chopped
2 tbsp shredded coconut
Bananas, dates and strawbs, chopped, to serve
1. Mix together all the ingredients in a bowl until well combined.
2. Divide mixture into two well-sealed jars or an air-tight container overnight.
3. Serve chilled with a drizzle of honey and some chopped banana, dates and strawberries.