Breakfast is, hands down, my favourite meal of the day. I love the freshness of flavours and textures in the morning as my body and mind are gearing up for the day. Overnight oats sit particularly well for me, the oats feel easily digestible having been soaked overnight creating a beautifully creamy texture, and I love making some subtle changes to the recipe, bringing in fruits and spices to reflect the season.
As with every recipe I’m drawn to - this is incredibly simple! Combine all of the ingredients and let them soak in the fridge overnight - no cooking needed. You can easily adapt it, I recommend playing around with the quantities to suit your preferences. In the morning top with fresh fruits, compote, toasted seeds, yogurt and maple syrup.
This year I made this recipe a lot while blackberries were in season (topped with blackberry and apple compote), I then froze batches of blackberries so that I could continue using them later in the season - these are what I’m using today, along with apples from the orchard here at Botelet. Freezing foraged foods is a great way of making them last through the seasons - especially as we head into winter and there isn’t such an abundance of fruit to be found in the garden and hedgerows.
On a very chilly morning, warm your overnight oats gently with an extra splash of milk in a pan before serving.
Overnight oats are on the menu at our monthly Botelet Breakfast Club - this recipe will be appearing at our November event for the last time this year before we move into our winter recipe! I hope you enjoy - I’d love to know your thoughts.
Tia x
Autumn Overnight Oats
Makes 2 large or 3 smaller bowls
Ingredients:
90g oats
1 tbsp chia seeds
1/2 tbsp flaxseed
1 apple peeled, cored and grated
1 cardamom pod, seeds crushed
Few shavings fresh ginger
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Handful blackberries (fresh or frozen)
1/2 tsp vanilla extract
1 tbsp maple syrup
250ml organic milk (cows or nut milk for vegan version)
Method:
Place all of the dry ingredients in a large bowl and stir to combine.
Add the blackberries, stir gently then add the milk, vanilla extract and maple syrup, continue stirring to combine.
Place a lid or plate on top of the bowl and store in the fridge overnight.
Notes:
If using frozen blackberries, I like to remove them from the freezer a couple of hours before making the recipe, that way they start to defrost before going back in the fridge, and they give the dish a lovely purple hue.
The apple peelings can be laid flat on a baking tray and dried in a slow oven making a tasty snack for later in the day, or a chewy topping for your breakfast.
