A few weeks ago (and on our wedding anniversary no less!) I spent a lovely couple of hours in the company of Ella Woodward (Deliciously Ella) who is collaborating with Quaker Oats to promote the many benefits of overnight oats – not only are there so many different variants to try, you can make them night before (obviously) meaning you have a healthy and nutritious breakfast ready for the next day which if you’re anything like me is a Godsend since I’m always running late in the mornings.
Now, an important note for gluten-free peops: oats are naturally gluten-free. However, since they’re often produced in factories which also manufacture wheat-based items, to ensure no contamination you must buy gluten-free oats which are available in most supermarkets. The three recipes I’m posting below can be made either with standard oats or with gluten-free ones, yet another benefit of this super yummy foodstuff.
First up, strawberry cheesecake. I adapted this from the one you will find here which is on my Pinterest board, using gluten-free oats, unsweetened almond milk instead of dairy, no cream cheese and agave instead of maple syrup.
1/2 cup rolled oats
2/3 cup of unsweetened almond milk (I prefer Rude Health over other brands since there are less nasties in it)
1/2 cup of plain Greek yoghurt (look for the Yeo Valley one, it comes in a black carton and is full-fat. Anything with ‘0% fat’ or ‘low fat’ normally has lots of extra sugar)
1 tablespoon chia & flax seed mix
1/2 teaspoon vanilla extract
1 tablespoon agave (you can buy this from most supermarkets if you haven’t seen it before)
1/4 cup fresh, finely chopped strawberries
1/2 lemon, juice and zest of
Mix the ingredients together in a large bowl and spoon into an airtight jar, ready for the next morning.
If you prefer a thicker consistency simply drop your liquid content a little. This is SO, so good and completely delicious.
Then I tried apple and cinnamon which I came across on this Instagram account. It makes slightly less than the strawberry cheesecake version and is much thicker consistency but just as delicious.
1 cup oats
1 cup unsweetened almond milk
1 apple finely chopped (no need to peel)
1 tablespoon agave
1 teaspoon cinnamon
Mix the ingredients together in a large bowl and spoon into an airtight jar, ready for the next morning.
Lastly, I tried one of Deliciously Ella’s recipes with a slight adaptation. We were given three of her recipes to try and I opted for the ‘Simple Coconut and Vanilla’ to which I added some Bioglan Supergreens Cacao Boost, so I’m calling my version ‘Bounty Overnight Oats‘.
50g oats
1 teaspoon vanilla essence
160ml unsweetened almond milk
3 tablespoons chia and flax seed mix
3 tablespoons coconut yoghurt (I used Rachel’s Organic Coconut Yoghurt)
1 teaspoon agave
Handful of coconut flakes/berries to sprinkle on top
1 teaspoon Bioglan Supergreens Cacao Boost
Mix the ingredients together in a large bowl and spoon into an airtight jar, ready for the next morning. I loved this one too, however I felt that the other two benefitted from having the fruit content to add a bit of variety to the oats and I’d probably add a little bit of dessicated coconut next time.
If you’ve never tried overnight oats before then you really must. I’d never bothered but they are so so good and you’ll definitely be able to find a recipe that you absolutely love, plus they’re so easy and quick to make. I’ve got my eye on a few more recipes to try so look out for round two soon!
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