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.