I was introduced to overnight oats a year or so ago but was never really bitten by the bug. Recently though a friend told me about Bircher Muesli which is a form of overnight oats. You start with rolled oats and soak them in apple juice overnight, in the morning you mix in some grated apple, top with yoghurt, et voilà! I tried it and it was delicious just a wee bit sweet for my taste. I thought I would give it a go with some coconut water and given that NZ is experiencing an apple famine I thought I would add in some peaches and blueberries which, are very much in season and just exploding with flavour.
I love the fact that you can prepare them, for the most part, the night before and they are perfect for a transportable brekky, simply soak the oats in a jar and top with fruit and yoghurt before you head out the door. If you need one more reason to try overnight oats, let it be known that they are pretty healthy too! The soaking activates the oat germ, initiating the sprouting process making them easier to digest and generally better for you.
I like to use a mix of steel-cut oats and rolled oats. If you haven’t had steel-cut before they look a little different to regular rolled or quick oats. Instead of being submitted to pressure and steam the oat groats are simply sliced into two or three sections. They tend to have a lower glycemic index but are otherwise nutritionally very similar to the other types. The reason I like them though is they have a chewy almost nutty texture and stand up to the overnight soaking. If you can’t find them you can just double the amount of rolled oats you use.
In a medium bowl combine the oats and coconut water.
Cover and leave in the fridge overnight.
Divide mixture into two bowls and top with yoghurt, diced peach, blueberries finally scatter over the chopped almonds.
If you want to make them totally transportable or ready to roll for the following day simply build the layers in a straight sided jar, screw or clamp the lid on and you are set.
Peach and Blueberry overnight oats
prep time: 5 minutes previous night + 5 minutes in the morning
serves 2, cost per serve: $1.50
- 45g/1/4 cup steel-cut oats
- 45g/1/3 cup rolled oats
- 180ml/3/4 cup coconut water
- 2/3 cup thick set or Greek style yoghurt
- 2 peaches
- 2 tbsp almonds, chopped
- In a medium bowl combine the oats and coconut water.
- Cover and leave to soak overnight in the fridge.
- Divide the soaked oats between two bowls or jars and top with the yoghurt, fruit and chopped almonds.
You can soak the oats overnight to 48 hours and once constructed your ensemble with keep fresh for 24 hours.
Mix it up, try soaking the oats in milk or juice, change the fruits and nuts also try adding in some spices or nut butters to make it richer. I will be experimenting for sure, the possibilities are endless.