If you, like me, give yourself the delicate assignment of Weekday Breakfast Maker, you absolutely need to introduce overnight oats into your kitchen. This recipe, adapted from Whole Bowls, comes together in a matter of minutes and feeds you for a workweek.
There’s no head-scratching in the morning, and, what I like most of all about overnight oats, they’re ready when you are. This means that overnight oats (or bircher muesli or OO or soaked oats or whatever the world is calling them) can be packed up and transported in a jar or locking container with ease for a morning commute or leisurely desk breakfast.
Alas, as fabulously life-friendly as muesli is, it’s not always photo-friendly, looking like Twist-era gruel, turning a greyish-mauve from the natural colours present in the oats and apple peels. To combat this, you absolutely must dress your bowl up.
I always turn to fruit or jam, along with a splash of milk (almond, coconut, whole, etc.) and seeds and/or nuts. Go ahead and skip the additional nuts and milk, but consider the fruit or jam mandatory, not only for visual appeal, but for tangy contrast and additional sweetness; the added sugar in the muesli itself is low for this reason.
The oats are kept “raw,” soaked with fermented milk, in this case, yogurt, to be made highly digestible. Anything cultured, I’m there. Fermented foods speak to the Dane in me!
I’ve made this recipe nearly every week for the past 3 years. It’s gone through two moves, dozens of road trips, crossed international borders, been taken to meetings, coffee dates, work, picnics and, it’s enjoyed as dessert around here, usually with a little extra jam or drizzle of honey on top (probably chocolate chips, too).
The seasonality of the recipe is only reflected in the toppings you employ. Winter, spring, summer and fall are all suitable times of year to eat overnight oats.
The original recipe in Whole Bowls uses pears, a fine replacement for the apples I tend to use more regularly, only because that’s what I usually have around. You want raisins in there? Be my guest. Ditto dried cranberries, sliced dried apricots or dried currants. You like banana better than berries? Splendid. Throw that on top. While you must follow the recipe as written for the base, the add-ins are up to you. If you’re extra-hungry, a bit of almond butter or coconut oil on top will bring this all together.
Healthy carbs, fats, protein, iron, fibre and probiotics, all in one tidy bowl.
Good morning, 2017!
- 2 cups quick-cooking or large-flake rolled oats
- 2 tsp psyllium powder
- 1 cup chopped raw walnuts or a combination of walnuts, almond, pistachios, etc.
- ¼ tsp salt
- 2 cups water IF USING psyllium powder or 1¼ cups water IF OMITTING psyllium powder
- 1 cup plain whole milk yogurt
- 1 to 2 Tbsp honey or maple syrup, to taste
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 1 apple, grated
- fresh or frozen, defrosted fruit, to serve
- chopped nuts, to serve
- milk of choice, to serve
- In large bowl, thoroughly combine oats and psyllium. Mix in nuts and salt.
- In a separate large or medium bowl, whisk water (2 cups with psyllium powder; 1¼ cups without psyllium powder), yogurt, honey or maple syrup, lemon juice and vanilla; stir into oat mixture. Stir in apples, cover and chill for at least 2 hours, up to 1 week.
- Pack to-go or serve in bowls with fruit, nuts and a splash of milk.