For today’s overnight oats post we’re talking rhubarb and what better accompaniment to rhubarb than orange. They play off each other so beautifully and the pink and orange colour combo is just gorgeous.
The orange, with the help of a touch of brown sugar, counteracts the tartness of the rhubarb and makes for a perfect, zingy contrast to the creamy oats. It takes a little longer to prep the night before, but keeps in the fridge for a good few days, so it’s worth a little effort.
Overnight Oats with Roasted Rhubarb and Orange
Makes enough rhubarb for 2 servings
For the basic overnight oats recipe click here
200g (1 1/2 to 2 sticks) rhubarb
1 tbsp honey
Juice and zest of half an orange
Preheat the oven to 175C / 160C / 350F.
Slice the rhubarb into 1 inch pieces and put it in a baking tray (with sides) and pour over the honey, zest and orange juice and give it a little stir.
Cover the baking tray loosely with foil and bake the rhubarb for 20-30 minutes until soft but holding its shape.
Once cooled pop the rhubarb in a bowl in the fridge and serve over your basic overnight oats.
For this week’s overnight oats episode I took a note out of Tracy Shutterbean’s book and roasted some strawberries.
Roasting strawberries intensifies their flavour, adding a cheeky splash of balsamic vinegar gives them an amazing tang and maple syrup provides just the right level of stickiness. This method is especially effective if you’ve accidentally bought a duff batch of watery flavourless strawberries, it really perks them up.
The strawberries cut through the richness of overnight oats beautifully, but I couldn’t resist adding to the richness with a little almond butter. Any excuse!
I recommend you prepare a big batch of these strawberries as there are so many uses for them, such as Tracy’s gorgeous snack idea of popping them on graham crackers topped with ricotta. Heaven!
Overnight Oats with Roasted Strawberries
Strawberries from Shutterbean
You can find the basic overnight oats recipe here
450g strawberries, hulled and sliced in half lengthways
4 tbsp maple syrup
2 tbsp balsamic vinegar
2 tbsp olive oil
1/2 tsp sea salt
Preheat the oven to 175C / 160C Fan / 350F and line a baking tray (with sides) with parchment paper.
Mix all of the ingredients except the strawberries in a small bowl. Pop the strawberries into a larger bowl and pour over the liquid. Toss the strawberries around to coat them thoroughly.
Remove the strawberries from the liquid and spread them out over the baking sheet, then dispose of the remaining liquid. Roast them for 40-45 minutes. They should stay fresh in the fridge for about a week.
Welcome to part 2 of my overnight oats series. Now we’ve gone though the basic recipe, it’s time to start thinking about toppings.
Although this may not look like the most exciting of accompaniments, it’s the one I go back to time and time again. For one thing you don’t need to have any fresh fruit in the house, just raisins, a tea bag and a jar of nut butter.
Secondly, it tastes amazing! Overnight, the tea turns the raisins into juicy, sweet little globes that burst wonderfully in your mouth, with just a hint of citrus and tea flavour. The almond butter adds richness to the oats and provides some marvellous essential fats. It’s the perfect combination.
Go on, give it a go.
Overnight Oats with Earl Grey Raisins and Almond Butter
1 serving of basic overnight oats, for recipe click here
1 earl grey tea bag (or other tea of your choice)
1 tbsp raisins
1 tsp almond butter (or any other nut butter you fancy)
In the evening, once you’ve whipped up your overnight oats and put them in the fridge, make a cup of tea, remove the tea bag and put the raisins into the cup. Cover the cup with a saucer and leave it on the work surface over night.
In the morning remove the raisins and sprinkle them over the overnight oats. Stir through the nut butter and enjoy!
Welcome to my new series, may I present my latest obsession, overnight oats!
Okay, as usual I’m hugely behind the food curve, (see Chocolate Chia Seed Pudding about 6 months too late!) but now I’m seriously making up for lost time.
I am a great believer that breakfast is the most important meal of the day, but the best days for me start with something oaty and yoghurty. So when I discovered overnight oats I got myself into a happy food rut.
Like a perfect bowl of porridge, with the added advantage of not having to get up early in the morning to cook, you mix them up before bed and the next morning you top them with whatever you like.
In this series I’m going to show you a few of my favourite toppings and attempt to persuade you to share in my obsession!
So let’s start with the basic recipe (only 3 ingredients!!) and maybe throw on some pomegranate seeds and maple syrup.
Basic Overnight Oats
Makes 1 serving
1/2 cup oats
1/4 cold water
1/2 natural yoghurt
Before bed, stir the ingredients together in a cereal bowl, cover the bowl with a plate and pop it in the fridge until morning. You’re done!
If you like your oats a little runnier throw in some more water next time.
Stay tuned for toppings!
First thing’s first, I must apologise to anyone who clicked though to this post expecting to see some pancakes. Nope these aren’t pancakes, they’re granola bars, but as far as I’m concerned oats, butter and golden syrup = flapjack. Sorry Americans!
My boyfriend’s first and only attempt at baking, and in addition, the first thing he ever cooked for me, was some coconut and apricot flapjacks. They may have crumbled into tiny shards, but they were utterly scrumptious. Therefore, flapjacks have a special place in my heart. And then, I saw Nigel Slater dip a flapjack into melted dark chocolate and I almost fainted.
So when one of my friends requested a tray bake that could possibly be eaten for breakfast, I knew what had to be done. Admittedly the addition of chocolate makes these a pretty decadent breakfast but it’s only a thin coating, go on treat yourself! (continue reading…)