Raspberry and Pomegrante Overnight Oats 

​Hi Everyone – porridge is a breakfast staple in our house 365 days of the year but sometimes you need to mix it up just a little.  Last night I had a few moments to spare before heading to bed for some breakfast prep.

As I am a avid baker I always have vanilla and spices in the pantry to add flavour to absolutely everything.  I am using @

Gewurzhaus apple cake spice in my oats at the moment, it adds such a wonderful christmas flavour.

The easiest way to make the oats is to use a large bowl so you can make as big a batch as you like.  The mix will keep for a few days covered in the fridge.  You can use whatever flavours and ingredients that you enjoy in your breakfast in the morning. I have used raspberries and pomegranates today as that is what was in the fridge and freezer.

Recipe:

1-2 cups of rolled oats (I used Dad’s oats)

1 cup coco quench, almond milk or soy milk (I have kept it dairy free for this recipe)

zest of 1 orange

1/2 cup frozen raspberries

pinch salt

1 teaspoon apple pie spice but cinnamon, nutmeg, cloves, mixed spice will be just as wonderful

1/4 cup coconut yoghurt

1 teaspoon vanilla paste

1 teaspoon maple syrup

2 tablespoons chia seeds (can use any nuts and seeds that you have in your pantry)

  • mix all together in a bowl or a container with a lid until all combined.  Have a sneaky taste to see if you need to add anything
  • I placed mine into mason jars for presentation and popped into the freezer overnight.
  • this morning I added a little more coconut yoghurt on the top with a sprinkle of crushed pistaschios, pomegranate seeds and raspberries and a drizzle of honey.

Quick, easy and really delicious

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