Overnight oats recipe: How to make overnight oats three ways

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Porridge, cereal, cooked breakfast and even toast can be a rush in the morning, particularly for those with churn or who have to rush to work. However, one trend has seen foodies preparing their breakfasts the night before – overnight oats.

Overnight oats are an alternative to porridge, as by soaking the oats overnight they absorb the liquid they are left in.

This is a longer process than cooking, and soaking the oats helps the starches break down.

Some believe this can help your body use the oats’ nutrients much more efficiently.

So if you want to give this nifty breakfast a go, here is how to make overnight oats three ways.

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Easy Overnight Oats

Ingredients

  • ¼ tsp ground cinnamon
  • 50g rolled porridge oats
  • 2 tbsp natural yogurt
  • 50g mixed berries
  • drizzle of honey
  • ½ tbsp nut butter (almond or peanut butter, whichever you fancy)

Method

The night before serving, stir the cinnamon and 100ml water (or milk) into your oats with a pinch of salt.

The next day, loosen with a little more water (or milk) if needed.

Top with the yoghurt, berries, a drizzle of honey and the nut butter.

You can also add more spices, maple syrup and any nuts you fancy.

Chocolate Overnight Oats

Ingredients

  • 40g/1½oz rolled oats (use gluten-free oats if required)
  • small handful hazelnuts
  • 150ml/5fl oz milk or soya milk
  • 1 tbsp maple syrup
  • ½ banana, chopped
  • 1 tsp cocoa nibs

Method

Preheat the oven to 200C/180C Fan/Gas 6. Put the oats and hazelnuts on a baking tray and toast for seven minutes, until they smell fragrant.

Alternatively, toast them in a frying pan. Set aside to cool.

Roughly chop the hazelnuts and put them in a lidded jar. Add the oats.

Pour over the milk and maple syrup and top with the banana and cocoa nibs. Leave overnight in the fridge.

To serve, top with more banana and cocoa nibs if you like.

Peanut Butter Overnight Oats

Ingredients

  • 80g frozen raspberries
  • 50g rolled porridge oats
  • 1 tsp maple syrup
  • 1 tbsp peanut butter

Method

Stir the frozen raspberries into your oats with 150ml water and a pinch of salt, then cover and chill in the fridge overnight.

The next day, mix in the maple syrup, then top the oats with the peanut butter.

Add banana, cinnamon, cocoa powder, blueberries or any other toppings you wish.

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