Every year in January our extended family gathers at the beach for breakfast to remember my Grandad on his birthday.
It’s always a bring and share affair; fruit, savoury muffins, bacon and eggs, pancakes … And I’m pretty well not allowed to attend without bringing some form of fruity overnight oats.
This is the one I took this year.
It’s a super simple way to make a delicious, filling, summer breakfast when you are short on time in the mornings (ok – so every morning then?!).
- 2 cups rolled oats
- 2 cups unsweetened almond milk (or other milk of choice)
- 1 tsp ground cinnamon
- 1 large very ripe green pear, grated
- 1 pomegranate, seeded
- 6 medjool dates, quarted
- Small handful of dry roasted almonds (or sunflower seeds), roughly chopped
- 1 heaped tbsp each pumpkin seeds and hemp seeds
- Several mint leaves, torn
Place the oats, milk and cinnamon in a bowl and mix together. Cover and place in the fridge over night, or for at least 2 hours.
In the morning, fluff up the oats with a fork, then grate the pear and stir it though.
Top with the fruit, nuts and seeds and then mint and serve.
Add a spoon of your favourite yoghurt (dairy, soy or coconut) if you’d like too.