My predilection for pre-paring and pre-cooked prep took a new turn when I was introduced to Overnight Oats – oats that require no cooking but are simply soaked overnight for an instant morning breakfast. Firstly, it really does make a magnificent breakfast, so tasty. Then it is extraordinarily healthy. And most of all, it is quick and easy. Do what I do and take it to work for lunch sometimes too.
Although you can put the ingredients together for individual serves, it is more convenient to make a month’s worth of oats mixture at a time. About once per month, I take 15 – 20 medium jars, and prepare the mixture. The jars line up on my bench, waiting patiently for their ingredients one by one. Then they go into the pantry cupboard.
Take some jars and place into each one:
1/3 cup traditional oats, 1 tspn cinnamon, coconut flakes, ground nuts, sesame seeds, goji berries, cacao (optional), 1 Tbspsn chia seeds, 1 tspn cardamom powder, LSA (if available), seeds and whole nuts, sultanas or raisins, dried cranberries. Put the jars in the pantry.
Soak them overnight
The night before (for breakfast), or in the morning (if having the oats for lunch), take a jar and add a half a cup or so of milk and half a cup or so of yoghurt and mix well. You can use water, juice or coconut water instead of the milk. Optional additions are ghee, coconut oil, flax seed oil.
If you are preparing the night before, screw on the lid and put in the fridge to soak. In the morning, top with fruit. I like to eat it out of the jar, but you can also turn it out into a bowl. If it is a bit thick, add some additional water or milk. In Winter, you might like to add a touch of boiling water just to take the chill off of the soaked oats.
If you are taking the jar to work, just add the fruit with the milk and yoghurt in the morning. If there isn’t enough room in the jar, place them in a small container and take to work as well. Pop your jar and fruit in the work kitchen fridge until lunch time. Eat it from the jar or turn out into a bowl. If it is too think, add water or milk.
The fruit can be any chopped fruit, or grated pear or apple, or frozen berries. I love passionfruit in my oats and so drop an ice-cube of pre-frozen passionfruit pulp into my jar.
I know that you will love this dish. You are welcome.
Take a cup of overnight oats and half a cup of rolled oats. Toast in a heavy based pan, stirring often, until toasty but not burnt.
Tip into a bowl and cool. Add about 1 cup apple juice (fresh if you can) and a tspn or two of honey. Mix well and refrigerate overnight.
Also, place in a bowl a mix of berries (frozen is ok), cutting larger pieces in 2. Add passionfruit if desired. Sprinkle with sugar and the juice of half an orange. Stir well and put in the fridge to macerate overnight.
In the morning, grate an apple. Top each bowl of muesli with 2 – 3 Tblspn yoghurt, grated apple and the berries.
Making in Bulk
Eventually I shifted away from jars and make my mix in a large bowl, then store in a large container – a very large old fashioned pickle jar or a large plastic storage container. I measure it out this way (feel free to vary to meet your own needs):
this makes approx 20 – 30 servings,depending on size. It fits into a 5L Decor Cereal container. Adjust proportions to your own preferences.
1kg rolled oats
50g cinnamon powder
50g coconut flakes
40g ground nuts
70g sesame seeds
40g goji berries
250g chia seeds
40g cardamom powder
30g coriander powder
50g LSA or 50g linseeds
200g cashews or other nuts
100g sunflower seeds, and/or other seeds
200g dried cranberries
200g each of raisins, currants and sultanas
Mix well and store in airtight container.