Makes 2 Portions
Apple Crumble Oats
Overnight oats are very easy and quick to make in advance, so they are great for an early start or when travelling. Oats can boost the nutritional value of a gluten-free diet by adding an extra source of B vitamins, zinc and magnesium. Plus, the fibre in oats, called beta glucan, may also help you to feel fuller for longer. If you don’t have any Nut Granola to hand, you can simply add 30g chopped nuts or seeds of your choice instead.
- 170ml almond or unsweetened coconut milk (from a carton)
- 70g gluten-free oats
- 1 tsp ground cinnamon
- 1 apple, grated (although leave the skin on for the extra fibre and phytonutrients)
- 2 tbsp sultanas
- 3 tbsp Nut Granola (Nourish and Glow: The 10 Day Plan, pg 141)
- Top with the apple, sultanas and Nut Granola
Mix the milk, oats and ground cinnamon together and put into a covered bowl (or even better, a jar with a lid). Leave in the fridge overnight to soak. They will keep for 2-3 days like this.
In the morning, take out half the mixture and top with the apple, sultanas and Nut Granola. The rest will keep in the fridge ready for breakfast the next day.
Overnight oats are the ideal recipe to play around with according to the seasons. Just use the basic overnight oat mix (the milk and oats from above), then try adding the following for flavour, or make up your own new favourite.
- Add a handful of fresh blueberries, raspberries and a few almonds to the oats before soaking overnight for a berry burst.
- Add a mashed ripe banana or 110g diced mango and a spoonful of coconut chips to your oats before soaking for a sweet, tropical flavour.
- Mix in a teaspoon or two of organic cocoa powder and a little sweetener (such as honey) for a chocolate hit. You could add a handful of toasted hazelnuts too instead of the Nut Granola.
- Layer up a homemade seasonal fruit compote (try rhubarb in spring, strawberry in summer, and a blackberry or apple in autumn) with your oat mix before serving. Just pop a spoonful of compote into a glass, top with a spoonful of soaked oats, then another spoonful of compote and keep going until you have a beautiful fruit-oat sundae.
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