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.
- 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
- 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.
Recipe notes by Nicola Wilkinson
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.