10-Minute Oats

March 7, 2018

 

Overnight oats don't have to take all night. It's really easy to make this breakfast if you're in a rush in the morning. You just have to be a little bit organised and follow me. 


It's packed full of goodness and as I've used frozen berries you won't find them gone off in the fridge. If you're eating it straight away, you'll need to defrost them so either pop them in the microwave on defrost, or even better leave them in the fridge the night.

 

If you've not go time to eat it in the morning then simply layer the ingredients in some tupperware and eat it on the hoof or when you get into work. If you're planning to eat them on the hoof or at the office then simply layer it up in some Tupperware and you'll be good to go.

 

You can add all sorts of things to it. Experiment with different nut butters, fruit and berries, and add toppings like nuts and seeds. I've used Greek yoghurt but you can a plant-based one. If you have a sweet tooth, add some honey or maple syrup to taste.


 

 

 

Serves 1

 

INGREDIENTS

30g of Jumbo Porridge Oats

70ml of boiling water from the kettle

Pinch of cinnamon

45g Blueberries

40g of Greek Yoghurt, or a plant-based yoghurt of your choice

45g of Raspberries

5g flaked almonds

1-2 tsp of Maple Syrup or Honey, or to taste

 

METHOD
1. Start by measuring out your oats and add the cinnamon. Pour boiling water from the kettle, give it a quick stir with a teaspoon and cover it with a lid or a plate. Leave for at least 5 minutes. (The best time to do this is first thing in the morning. This way, you can jump in the shower and by the time you're out the oats will have swelled up nicely and you can begin layering up the other ingredients).


2.
 Spread the almond butter evenly over the top of the oats. I find heating up my measuring spoon with a little water from the kettle help it to run off the spoon more easily.

 

3. Next up, scatter the blueberries over the nut butter and add about half a teaspoon of syrup or honey.

 

4.
Then spoon your yoghurt over the blueberries and drizzle another half teaspoon of syrup or honey over the yoghurt.

 

5. Then top with the raspberries and scatter over the nuts. Finish by drizzling over the rest of the syrup or honey.

 

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload

© 2018 Too Many Foodies