'Once-a-week' Seedy Overnight Oats with Grated Ginger
Overnight oats are a brilliant high-fibre breakfast that can mostly be prepped ahead of time ready to grab and go in the morning when you’re short on time. This recipe is called ‘once-a-week’ because the dry ingredients + milk/sweetener can all be prepared at the start of the week, then each morning you simply stir through some yoghurt, add your fresh seasonal fruit or dried fruit (less of this due to concentrated sugar content) and other toppings then you’re all set. My bowl of overnight oats often changes based on whatever I have in my pantry or fridge that needs to be used up, but this is a basic outline so you can get creative.
Servings: 5
Ingredients
To Make Ahead Of Time:
250g jumbo oats
50g pumpkin seeds
50g sunflower seeds
3 tbsp chia seeds
3 tbsp ground flaxseed
1 tbsp ground cinnamon
pinch sea salt
500ml milk of choice
2 tbsp maple syrup/ honey or 2 tbsp unrefined brown or coconut sugar
2 tbsp grated ginger
To Add Each Day Per Portion:
2 Tbsp Full-Fat Live Yoghurt (Greek Or Coconut)
Additional Toppings:
Fresh fruit (sliced banana, blueberries, kiwi, pomegranate seeds)
Dried fuit (raisins)
Nut butter/tahini
Toasted coconut flakes
Roasted nuts
Sprinkle of cinnamon, ginger or cardamom
Method
1. In a large mixing bowl, combine all of the dry ingredients.
2. In a separate measuring jug, measure out the milk, add the sweetener and grated ginger and stir well.
3. Pour the wet into the dry and stir again.|
4. Pour this mixture into a large airtight tupperware or kilner jar and store in the fridge.
5. Each morning, simply take 3 tbsp of the oat mixture and mix with 2 tbsp of live yoghurt (Greek or coconut) and stir well. This is your base.
6. Serve this in a breakfast bowl if eating at home or a small jar or container if taking away.
7. Add your toppings and enjoy!
