Overnight oats
These overnight oats work their magic while you sleep, so you can enjoy a healthy, filling and faff-free breakfast in the morning. This is a peach-based recipe, but there are near-endless ingredient options (fresh or frozen berries are nice with honey; we also like fresh mango with cardamom and freshly grated coconut). If you make overnight oats regularly, you can ring the changes by adding a teaspoon of chia seeds the night before, or using millet or quinoa flakes in place of the oats. The quantities given will make one serving, but can be scaled up easily.
Ingredients
45g Jumbo or Porridge Oats
100g Greek or Coconut Yoghurt
120ml Milk of your choice
1 small ripe Peach or Apricot, stone removed, flesh chopped into small dice
A tiny squeeze of Honey, Agave Nectar or Maple Syrup (or more if you like things sweeter)
½ tsp teaspoon ground Cinnamon
5 or 6 whole skin-on Almonds (optional)
Method
*If you need a portable breakfast, find a glass jar or container (large enough to hold everything) with a leak-proof lid. If you’re having breakfast at home, just put everything into a cereal bowl and cover with a clean cloth or clingfilm before refrigerating.* Put the peach pieces in the bottom of your jar or bowl and sprinkle over the cinnamon. Put the oats in on top of the peaches, then pour in the milk and add the yoghurt and your choice of sweetener. Cover or seal the container and leave it in the fridge overnight, or for at least eight hours. In the morning, if you are using the almonds, chop them into rough slivers and put them in a dry saucepan over a medium-high heat for a couple of minutes (shake the pan every so often to prevent burning). As soon as they smell toasted and have coloured lightly, tip them on top of the oats and serve.
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