Three Sisters Bake: Overnight Oats

Nichola from Three Sisters Bake explains why overnight oats are now part of her daily routine:

“I’m not a fan of breakfast cereals. They are generally highly processed, full of sugar and leave you feeling hungry about an hour after you have eaten breakfast. Until about a year ago I ate porridge everyday which though healthy and delicious can be time consuming. I discovered overnight oats on a blog and they have revolutionised my mornings! They require no cooking and are immediately ready to eat in the morning.

Overnight oats are prepared in the evening and left in the fridge to soak overnight. In the morning toppings are added to the softened oats. The amount of oats you use is up to you. I have a trusty 1/3 cup measure that I use every day. These will keep for up to 3 days so you could make a bigger batch.

I favour jumbo oats as I like the bite they give and find they keep me fuller for longer. I also add linseeds (for a healthy digestive system) and pumpkins seeds (a great source of protein – which helps keeps you full through to lunch).

The fun part is adding the toppings. One of my favourite combinations is sultanas, grated apple, cinnamon and pumpkin seeds but feel free to get experimental with any combination of fruit, seeds, dried fruits or even nut butters!”

Three Sisters Bake: Overnight Oats

Three Sisters Bake: Overnight Oats Nichola from Three Sisters Bake explains why overnight oats are now part of her daily routine: “I’m not a fan of breakfast cereals. They are generally highly processed, full of sugar and leave you feeling hungry about an hour after you have eaten breakfast. Until about a year ago I ate porridge everyday which though healthy and delicious can be time consuming. I discovered overnight oats on a blog and they have revolutionised my mornings! They require no cooking and are immediately ready to eat in the morning. Overnight oats are prepared in the evening and left in the fridge to soak overnight. In the morning toppings are added to the softened oats. The amount of oats you use is up to you. I have a trusty 1/3 cup measure that I use every day. These will keep for up to 3 days so you could make a bigger batch. I favour jumbo oats as I like the bite they give and find they keep me fuller for longer. I also add linseeds (for a healthy digestive system) and pumpkins seeds (a great source of protein – which helps keeps you full through to lunch). The fun part is adding the toppings. One of my favourite combinations is sultanas, grated apple, cinnamon and pumpkin seeds but feel free to get experimental with any combination of fruit, seeds, dried fruits or even nut butters!” Print This
Serves: 1
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1/3 cup of jumbo oats
  • 1/3 cup of semi-skimmed milk
  • Small handful of pumpkin seeds
  • Small handful of sultanas
  • Two big pinches of linseeds
  • 1/2 teaspoon of cinnamon
  • One apple, grated
  • One dessert spoon of full fat natural yoghurt.

Instructions

Combine everything but the apple and the natural yoghurt into a bowl. 

Cover, and pop in the fridge overnight.

In the morning stir through the apple and the yoghurt, and enjoy!

Related Articles

ScandiKitchen Christmas: Chocolate & oat balls

Foodies

Principally Perfect: Make these new cocktails from Edinburgh’s Printing Press at home

Foodies

Great British Bake Off: Danish Dreams

Foodies

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Skip to toolbar