Overnight oats

Name: Overnight oats recipe
Yield: 4
Ingredients: 120g jumbo oats (or porridge oats); 30g mixed nuts and seeds (almonds and pumpkin, sunflower, poppy, flax and chia seeds); Juice 1 large or 2 small oranges; 150ml kombucha or water; A handful of raisins, chopped dried apricots or other dried fruit (soaked with the oats if you like), or a handful of berries, or a sliced small banana, or an apple, chopped or coarsely grated; 2 tbs natural yoghurt or kefir, optional; Toasted buckwheat groats (optional)

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by Hugh Fearnley-Whittingstall

Feb 15, 2021

Begin this recipe at least 6 hours ahead. This is an edited extract from Eat Better Forever by Hugh Fearnley-Whittingstall (Bloomsbury, $45).

120g jumbo oats (or porridge oats)
30g mixed nuts and seeds (almonds and pumpkin, sunflower, poppy, flax and chia seeds)
Juice 1 large or 2 small oranges
150ml kombucha or water

To serve

A handful of raisins, chopped dried apricots or other dried fruit (soaked with the oats if you like), or a handful of berries, or a sliced small banana, or an apple, chopped or coarsely grated
2 tbs natural yoghurt or kefir, optional
Toasted buckwheat groats (optional)

Method

1.

Combine the oats, nuts and seeds in a breakfast bowl, adding some dried fruit if you like. Add the orange juice and the kombucha or water. Mix well.
2.

Cover the bowl and place in the fridge or a cool place for 6-8 hours or overnight. If possible, take the soaked oats out of the fridge half an hour before you want to eat them, so they’re not too chilly.
3.

Serve with your chosen fruit. You could also add a spoonful or two of yoghurt or kefir and, to bring some crunch, a few toasted buckwheat groats.