Tuesday, 20 August 2013

Overnight Oats

     When I need to leave the house in a rush to get to work in the morning, I make myself a batch of overnight oats the evening before. This simple but tasty recipe has at least one serving from all the food groups, which is much healthier than my usual: buttered toast. Plus it's incredibly easy. 
     I make my overnight oats with ground flaxseed, which is a good source of essential omega-3 fatty acids, antioxidants and fiber. All the more reason to add flax to your diet!
     Below, I've included my favourite preparation for overnight oats, but the possibilities are endless. I love blueberry oats, but I've also used dried dates, raspberries, strawberries and apple in place of the blueberries.

Serves: 1 (or 2 depending on how much you can eat for breakfast. I eat it all...)


1/2 cup of oats, I use half large flakes and half quick oats
2 tbsp ground flaxseed
1/2 banana 
1 cup non-dairy milk
1/2 tsp vanilla extract (omit if using vanilla flavoured milk) or 1 tbsp coconut milk
1/2 tbsp - 1 tbsp agave, maple syrup or honey
1 heaping tbsp unsweetened shredded coconut
1/4 cup chopped almonds or other nuts
1/3-1/2 cup blueberries or other berries or chopped fruit

Having my oats poolside,
while I prepare for a long day at work.


In a small jar, combine oats and ground flax seed.
Add half of a banana and mash into the oat-flax mixture. The other half of the banana can be used in a second batch or eaten in the morning with the oats.
Next add the wet ingredients to the jar, including the milk, vanilla extract or coconut milk and sweetener of choice, as well as the shredded coconut and nuts. 
Screw on a lid and shake well to combine, making sure there are no ingredients sticking to the walls of the jar.
Finally, add in your fruit and mix gently, either with a fork or by shaking it.
Refrigerate overnight and enjoy in the morning!
Can be refrigerated for up to 4 days.