Cranberry and Roasted Hazelnut Overnight Oats
My first encounter with overnight oats was over 30 years ago while living in Australia. At the time, the idea of eating cold, raw porridge seemed completely mad, but how things have changed, or perhaps I have changed!
This creamy oat combination is a testament to how simple and satisfying cold porridge can be. It’s perfect for busy mornings, lunchboxes, a quick snack or a simple supper!
Course Breakfast, Brunch, lunchbox, Snack, Supper
Cuisine australian, International
Servings 2
Ingredients
- 100 g Jumbo oats
- ½ level tsp cinnamon
- Pinch salt
- ½ tbsp chia seeds
- 250 g Greek yoghurt or soya yoghurt
- 100 ml water
- 1 tsp maple syrup
- 3 tbsp cranberries
- 2 tbsp roasted hazelnuts walnuts or almonds
Instructions
- Mix oats, cinnamon, salt, chia seeds, yoghurt, water and maple syrup in a bowl. Cover and refrigerate overnight.
- Next day, bring to room temperature. Top with cranberries and roasted hazelnuts. Add an extra drizzle of maple syrup if desired. Enjoy!
Maggie's Tips
- Instead of yoghurt use 100% water, kefir, nut milk, oat milk or coconut milk.
- Vary toppings and flavours: blend in nut butters, or add stewed apple or rhubarb, or prunes
- Vegan/Dairy free option: Use soya yoghurt, water or dairy free milk
- Vary dried fruits, vary spices: cardamom, nutmeg, turmeric, etc.
- Can be prepared 2-3 days in advance.