Overnight Oats

In my quest to lose some weight before the wedding at the end of May I turned to Madeline Shaw’s Get The Glow in the library. There she was smiling smugly on the cover with a bowl of something leafy so I guessed this Overnight Oats recipe that immediately caught my eye whilst flicking through would be super healthy.

Upon consulting friends on Slimming World this was not the case. I had raved to them about this luxurious tasting healthy breakfast which was tough to finish due to its size. Her recipe was for two portions which made each portion highly calorific so I have added a bit of extra almond milk and divided it into 3 portions, but you could probably whittle it down to 4 portions. I also sprinkle a pinch of seeds over the top and a teaspoon of yogurt rather than the suggested 25g of each.

By omitting the yogurt this recipe is dairy free and by omitting the honey also it would be vegan.

Overnight Oats 005 small

Overnight Oats

  • Servings: 3
  • Print

Ingredients
150g oats
350 ml almond milk, plus extra for serving
pinch of sea salt
1 teaspoon vanilla extract
2 teaspoons cinnamon
2 teaspoons coconut oil
50 g pumpkin sunflower and linseeds
1 green apple
1 teaspoon honey (optional)
50 g natural yoghurt

The night before you want to eat the bircher, soak the oats with the milk, salt and vanilla extract in a bowl. Stir well, and put the bowl in the fridge overnight.

Add the cinnamon, coconut oil and seeds to a frying pan over a low heat, and toast them for a few minutes. Leave to cool, then cover and set aside.

In the morning grab the oats from the fridge, grate the apple on top, stir in the honey if using, dollop on the yoghurt and sprinkle some cinnamon seeds over the top.

This will keep in the fridge for 1–2 days.

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