This week saw my first pickings of rhubarb at the allotment and a definite sign of spring. I’ve got 4 big plants on my plot so the challenge begins again of finding different ways of eating it. This one came about because I had a rather manky looking orange to use up, and however manky oranges look, you can always squeeze out some juice.
Orange Rhubarb overnight oats (serves 1)
Juice and zest of one orange
1 stick of rhubarb – thinly sliced
1 medjool date – chopped
50-100ml plant milk (soya/oat or other milk of choice)
Date syrup (or maple syrup or other sweetener)
Sesame seeds to decorate
Put the orange juice, rhubarb and the medjool date into a pan and simmer until the rhubarb has stewed – about 10 minutes. Turn off the heat and mix in the oats. Add the milk (you may want to adjust depending how thick you like your overnight oats to be – you can always add more before you eat it if it’s too thick)
Put the oat mixture into a bowl and leave overnight. Drizzle the syrup, orange zest and sesame seeds over the top.
This is definitely a homage to the favourite chocolate bars of my youth. I especially loved the ‘whole hazelnut’ bars and hazelnut whirls (my mums favourite), and who doesn’t like a chocolate raisin?! I’ve added some coconut because Bounties were another favourite of mine (and my dads). Really I was just looking for an excuse to throw in all my favourite things and pretend it’s healthy – but these overnight oats are at least heathier than eating all of the above.
Fruit & Nut case overnight oats
1 tablespoon whole hazelnuts
1 tablespoon raisins
1 tablespoon shredded coconut
1 teaspoon raw cacao (or coco)
2 squares of dark chocolate chopped into bits (I will admit I used more than 2)
200ml Hazelnut milk
Layer up a jar with all of the dry ingredients, add the milk last and pop it in the fridge. Mix it all together in the morning.
I like using both chia seeds and oats in my overnight soakings, a mix of protein and carbs. I find the consistency can become a little more solid, much like the old Irish tradition of porridge slabs kept in drawers! It’s like eating a soft flapjack and I love this consistency especially with some maple syrup and yoghurt spooned on top before eating. This is another healthy way to have chocolate for breakfast.
Blueberry Choc Chioaty
2 tablespoons chia seeds
2 tablespoons oats
juice of one orange
1 teaspoon raw cacao powder (if you want a stronger cacao hit then add a bit more)
1 tablespoon cacao nibs
Mix together and put in the fridge overnight. Top with yoghurt and maple syrup or some chocolate sprinkles!
Fresh, summery with a bit of zing – the perfect spring into summer overnight oats. I love mixing mango with ginger and coconut – the GMC combo, one of the perfect combos for summer. Try and save some mango for the decoration – just because it makes the whole dish look pretty and vibrant. A great breakfast to refuel after a morning run or walkies (my dog loves coconut flakes, so some of my extra flakes ‘accidently’ fall on the floor during preparation.)
GMC Overnight Oats
150ml coconut milk
40g porridge oats
1/2 mango diced (plus a bit extra sliced to serve)
1 tablespoon coconut flakes
2 tablespoons desiccated coconut
A generous grating of ginger (a good 1cm piece or more if you’re a ginger fan)
Mix it all together and put in the fridge. Lovely with some sliced mango and an extra sprinkle of coconut on top
I love opening the fridge to find my brekkie looking appetisingly back at me. Today it was some sesame overnight oats and a lovely mix of sesame, tahini, dates, mango, banana and coconut.
This is really quick to put together, just a bit of chopping. You don’t need a blender either as you can easily stir or whisk the milk and tahini together, so not much washing up which is always a good result.
I use tahini a lot in salad dressings and of course humus but it’s fantastic for sweeter, non savoury dishes as well. It’s slightly less sweet than the nut butters and it works brilliantly with coconut and tropical fruits.
Open Sesame overnight oats (serves one)
150ml coconut milk
2 teaspoons tahini
2 teaspoons sesame seeds
2 teaspoons desiccated coconut
1 medjool date – chopped
Whisk or stir the tahini into the coconut milk, then stir through the sesame seeds and oats.
In a jar or bowl layer up the mango, followed by the oat mixture, then top with sliced banana, chopped date and the desiccated coconut. Leave overnight.
More training fuel today with some anti inflammatory ginger, a perfect pre and post running brekkie – the hit of ginger at 6.30am certainly helped to wake me up. The chia seeds add some protein as well, so a perfect combo. If you are a big fan of ginger you may want to up the quantities a little, I like mine quite potent, but not overwhelming. However go easy on the crystalized ginger, you don’t want to ruin a healthy brekkie by too much sugar – although if you’re running I believe it’s not such a sin!
Triple Ginger & Pear overnight oats (serves one)
200ml coconut milk
A big thumb sized piece of fresh ginger – skin removed
1/2 teaspoon ground ginger
2 lumps of crystalized ginger finely diced
1 pear – grated with skin
1 tablespoon chia seeds
Blend the milk and fresh ginger – taste and add more ginger if you want a stronger ginger milk. Mix the milk with the oats, ground ginger, crystalized ginger, grated pear and chia seeds. Leave to soak overnight.
We’re coming back into Rhubarb season (for forced rhubarb) and my allotment rhubarb is starting to come back to life. In anticipation I’m trying to clear my freezer of the batches I froze at the end of last season. I adore rhubarb, it’s so versatile and quick and easy to cook. Of course you can’t beat the old favourite that is rhubarb crumble, so here is my healthy breakfast version of overnight oats.
Rhubarb Crumble Overnight Oats (makes 2 portions)
300g stewed rhubarb
200ml almond milk
1 teaspoon mixed spice
1 teaspoon ground ginger
1 tablespoon maple syrup
Yoghurt to serve
Topping (makes two portions – although it’s very moreish)
Around 10 hazelnuts or almonds (or other nuts of choice)
1 tablespoon pumpkin seeds
2 teaspoons demerara sugar
Blend 1/2 the stewed rhubarb with the almond milk, spices and maple syrup. Add this to 100g oats and then stir through the rest of the rhubarb. Put in the fridge overnight.
To make the topping – crush the nuts and seeds in a pestle and mortar and stir through the sugar.
To serve – layer up with yoghurt and sprinkle the topping on top.
We have a play on words here, this is a great pre or post marathon training (or half marathon, or any run) breakfast and also a homage to the delight that is a snickers bar. Anyone of a certain age will remember the days when Snickers was called Marathon. I loved marathons and I love snickers, beware anyone leaving a packet of celebrations around, there will be no mini snickers left. So this is perfect combo of delight and running fuel that tastes like a snickers bar, but much healthier of course!
This recipe is for one portion – I can only make one portion at a time because it is impossible to leave alone.
Marathon overnight oats
200ml almond milk
2 medjool dates
1 teaspoon maple syrup
2 teaspoons cacao powder
1 tablespoon crunchy peanut butter*
Blend the milk, dates, syrup and cacao. Put the oats into a bowl and add the blended mixture. Then add the peanut butter and stir through well by hand.*
Leave in the fridge overnight. Maybe sprinkle some grated dark chocolate over the top if you want to make it look a bit prettier.
*A note about the peanut butter – the final consistency will depend on the texture of your peanut butter. Personally I cannot say enough good things about the new deep roast peanut butter by Manilife, it mixes into this recipe with perfection. More gloopy versions will require more whisking abilities to break it up.
PS – if you liked this, you might like the Snicker Smoothie which you can find under smoothies.
I love overnight oats – so easy and convenient. This is a quick easy put together option – making use of all the lovely apple choices out there at the moment. I made a batch last week so it’s easy to double or triple the recipe and it keeps in the fridge for a couple of days. I like to eat mine either at room temperature or after a couple of seconds in the microwave to take the chill off. But you may prefer it straight from the fridge.
These are great to have pre or post a run too.
Apple maple overnight oats (one portion)
150ml Almond milk (any milk will do)
1 medjool date
1 apple – grated with skin on
1 teaspoon cinnamon
Grating of nutmeg (I find nutmeg a strong taste so whilst I like quite a lot – around 1/3 teaspoon, you may prefer some trial and error here)
1 tablespoon pumpkin seeds
1 teaspoon maple syrup (or more if you fancy a little more sweetness)
Blend the milk with the date. Add this liquid to the oats, grated apple and spices. Mix well and put into a bowl. Pour the maple syrup over the top and sprinkle on the pumpkin seeds. Cover and put in the fridge overnight.
PS – Thank you to Joe Delucci ice cream – the ice cream is wonderful and the containers very useful!