Overnight Soaked Oats with Seasonal Berries and Rhubarb Recipe
British summertime means a wonderful abundance of rose coloured fruits – strawberries, raspberries, cherries, rhubarb, red currents and much more, and this breakfast recipe of overnight soaked oats with seasonal berries and rhubarb showcases some of June’s beautiful produce.
2 Servings
Image: Nicola Wilkinson
Ingredients
- 1 heaped cup of wholegrain oats (I use organic jumbo oats)
- 2 cups of your preferred milk (dairy, coconut, soya, etc.) or water (for a thicker consistency substitute 1 cup of liquid for each ½ cup of yoghurt)
- 1 tablespoon pumpkin seeds
- 1 tablespoon of chia seeds
- A generous dollop of stewed rhubarb chunks
- 1 dessertspoon ground cinnamon
- 1 tsp vanilla extract
- A handful of sliced British strawberries
- A handful of British raspberries
- 1 tablespoon of cacao nibs
- A sprinkle of dried coconut shavings
Method
- Combine the oats, milk/water/yoghurt, chia seeds, vanilla extract, and cinnamon. Cover and put in the fridge overnight.
- The next morning, divide the lovely smooth mixture into two dishes, add a dollop of stewed rhubarb*, some sliced strawberries and a handful of raspberries.
- Sprinkle with cacao nibs and dried coconut shavings.
- Enjoy with your favourite cuppa, preferably sat outside in the morning sunshine!
*To stew your rhubarb, simply cut into chunks about an inch wide, place in a large saucepan with a couple of tablespoons of water and a generous sprinkle of ground cinnamon. Heat over a moderate heat till the water is simmering, then cover and turn down to cook, stirring occasionally until the rhubarb is soft and has released lots of lovely juices. I love the natural sharpness of rhubarb but if you prefer it sweet then add a little natural sweetener of choice whilst stewing.
