Overnight Oats are a healthy and delicious meal-prep breakfast option. Easy to prepare, and fun too as the options for the ingredients are endless, and you can just pop them in the jar.
No added sugars, just the naturally occurring ones from the fresh fruit, high in fibre, protein and lactose free, although you can simply add your own milk choice. If your following a diabetic diet this suits perfectly, due to the low glycaemic rating of the oats.
What I love, is that on those hurried mornings when my children are in a hurry, they can grab this very easy to prepare snack. In actual fact, at home, they make a great meal-prep idea. Store in the fridge in tupperware containers and grab and go.
My eldest has to run out to catch a bus and on those mornings she starts early they are a quick, filling and healthy breakfast option for her. Of course, there is my son who will use Overnight Oats as a quick healthy snack option. Will grab one and eat in the car when I have picked him up in the afternoon to take to cricket on Monday afternoons and on Thursday night prior to tennis practice, unbeknown to them it is extremely healthy and provides piece of mind to me, they are nutritionally eating the right things even though they are busy.
Sunday mornings would be incomplete without these light and fluffy Oat and Spelt Pancakes.
- 6 heaped tablespoons ( 120g) Pure Multigrain Oats
- 3 teaspoons Chia Seeds
- 1 Red or White Apple Diced
- 3 tablespoons Sultanas ( optional)
- 3 teaspoons pepitas or pumpkin seeds
- 3 apricots diced finely
- 3 teaspoons finely crushed walnuts
- 1 cup unsweetened almond milk
- 1 teaspoon cinnamon
- 3 tablespoons yoghurt ( optional )
- 3 tablespoons Frozen Raspberries
- 1 tablespoon water
- 3 kiwi fruit, skin removed
The Instructions are for making in 3 separate containers of your choice.
If fresh apricots are not in season, the dried variety work well as a substitute.
Add 2 tablespoons of Oats, 1 teaspoon chia seeds, 1/3 diced apple, 1 tablespoon sultanas, 1 teaspoon pepitas, 1 apricot finely chopped, a tiny drop of honey (optional for added sweetness), 1 teaspoon walnuts, 1/4 cup milk, pinch of cinnamon and 1/2 yoghurt into each of your storage containers.
The liquid should completely cover the dry ingredients and should cover the mixture by an extra 1 1/2 cm - 2 cm.
Stir the ingredients thoroughly.
Seal with their lids and place in the fridge overnight.
In the morning, feel free to add liquid, if you find you would like the mixture to have a porridge consistency.
Head the raspberries and water together. Pour over the top.
Slice the kiwi fruit and using cutters make desired shapes, place on top.
The Ingredients listed make 3 serves of Overnight Oat Pudding. You can store in the fridge in 6 sealed tupperware containers or perhaps sealed glass jars, or store in olne large container and take out as needed.
Ensure there is room in your containers for the mixture to expand when in the fridge.
I find the apple, sultanas and apricots carry enough of the sweetness on their own, and tend to omit the honey. But for added sweetness, half a teaspoon of honey for each serve should suffice.
If you omit any one of the three fruit ingredients, add extra of the other two. So if you choose to not add apricots, perhaps add a litte extra apple.
There are many flavour variations, if you liked this one, write a comment and will be happy to post more flavour variations.
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Amount Per Serving: Calories: 274 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 1mg Sodium: 19mg Carbohydrates: 43g Fiber: 12g Sugar: 19g Protein: 9g