This is the Swiss way of eating oats. It’s become very popular recently under the name overnight oats and there are some really delicious recipes on Pinterest. This is my basic version to get you started. Once you have the base recipe, you can then add all sorts of yummy things.
Serves 2-3
Ingredients
1 cup rolled or porridge oats (quick oats in Australia)
2 tsp maple syrup or 1 tsp brown sugar (optional)
½ cup milk
¼ cup natural/Greek yoghurt
Method
Mix everything together and leave in the fridge overnight… or if you forgot to do that, mix everything together and leave it in the fridge for 20 minutes while you feed the kids, put the washing on, or get dressed! Add more milk if needed to get the consistency you like. For the traditional way to serve it, add a grated apple and some nuts and/or seeds before eating.
The good thing about using porridge (quick) oats and yoghurt is that it is creamy after a few minutes, there’s no need to leave it overnight. With rolled oats, it is better to put it together the night before.
Options: you can add coconut, any dried fruit, fresh banana, pear, berries, pineapple, chia seeds, pumpkin seeds, sunflower seeds, jam, cocoa/cacao powder, nut butter… have fun experimenting!
Overnight oats will keep in the fridge for 2-3 days.
What’s your favourite way to eat oats for breakfast? Let me know in the comments.
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