Now that we’re all waking up at home and leaving the bare minimum amount of time it takes to get ready before logging-on in our pyjamas, it seems like the right time to introduce you to a quick overnight breakfast trick.
A simple mixture of oats, yoghurt and milk left in the fridge overnight will greet you in the morning with a perfectly textured ‘cold porridge’. It’s so easy you could basically make it by accident.
It’s so easy you could basically make it by accident.
Sure, you may call this bircher muesli, but I don’t want you to be bound by rules like adding grated apple and raisins. Try cinnamon and agave, matcha and honey, or cocoa powder and peanut butter.
A lot of recipes on the internet call for the addition of kombucha, chia seeds or other fancy health things. Add them if you like, but let’s face it, they don’t need to be involved in our weekday mornings.
The process goes like this: Use a 1:1:1 ratio of rolled oats (instant will be a bit mushy), milk and yoghurt. You can tweak the milk as you like for a thicker/runnier texture.
Sweeten and add any flavours you like (honey, sugar, cinnamon, chocolate) mix it up with a spoon and bung it in the fridge.
The next morning, spoon it out into a bowl. If you’re feeling fancy a bit of fried banana on top goes down a treat, otherwise just serve with your desired toppings. Think fruit, nuts, coconut flakes, dried apricots, whatever you have lying around.
To shortcut even further, use a flavoured yoghurt or add all the flavours/fruits to the mix the night before so you can spoon straight into a bowl and serve it up as quickly as a bowl of cereal.
The best parts, it’s good for your gut and good for your butt!
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For this recipe you don’t need to preheat the oven. Once you put the pot in, you turn the oven on to full heat and let the delightful smell fill your home.
Soak these oats the night before, and you can have a creamy, seed and cacao-laced bowl (or jar) of grains ready for breakfast in an instant.