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.
*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.
This recipe for overnight soaked oats with seasonal berries and rhubarb combines three of my favourites ingredients to create a truly delicious, healthy breakfast. Wholegrain oats are naturally cholesterol-reducing, a great source of fibre, and B vitamins.
They are also a source of protein – vital for muscle repair and growth, and when paired with chia seeds (a source of omega 3), and pumpkin seeds (a source of zinc and protein) produce a wonderfully soft texture.
Vitamin C and flavonoid packed strawberries and raspberries contrast perfectly with sharp rhubarb and bring out the rich bitterness of the cacao nibs. A delicious and well-balanced start to your summer’s day.
To explore June’s seasonal bounty try using the following this month: peas and broad beans, lettuce, tomatoes, raspberries, strawberries, asparagus, beetroot, broccoli, carrots, cauliflower, cherries, elderflower, rhubarb, gooseberries, radishes and spinach.
This recipe is courtesy of Nicola Wilkinson of Nicola Wilkinson Fitness
Nicola Wilkinson Fitness
Lewknor, Watlington OX49
07793 021 155 | nicolawilkinsonfitness.com