Breakfast is probably my favourite part of the day, especially when I’ve made it the night before and it’s ready and waiting in the fridge. It also means I can start the day knowing I’ll be full of energy and not scrambling around for snacks at 10 o’clock!
Overnight oats is one of my go-to breakfasts, it takes 5 minutes to prepare and it’s so easy to swap and change the flavours. I’m loving adding grated apple at the moment, it adds a fresh texture and taste to the creamy oats.
Layering fresh fruit with oats is a great way to add more nutrients to your breakfast, and it just so happens to look extra pretty too!
Here’s how I made it…
- 1 apple, peeled and grated
- 45g oats (gluten free if needed)
- 165ml of milk (I use coconut, almond or rice)
- 1 tbsp of ground almonds
- 100g fresh raspberries
- 1 tsp of honey or maple syrup
- 1/4 tsp of cinnamon
Peel and grate the apple into a bowl, add the rest of the ingredients except for the raspberries, honey and cinnamon (I usually put the bowl on top of the weighing scales and add everything in). Stir well until all mixed together.
Next, add the raspberries to another bowl with the honey and cinnamon. Using the back of a fork, mash the berries together until pureéd.
Layer up the oats and raspberry pureé evenly and leave in the fridge overnight. Or if you don’t want the oats to turn pink, layer it together in the morning.