Thanks to this great weather we're having, there is no way I'm eating hot breakfasts these days. I'm all about smoothies on weekday mornings and these delicious overnight oats at the weekend. If you are new to overnight oats, they are basically a hot weather version of porrridge. Make them the night before and let them sit in the fridge overnight, ready for breakfast.
This recipe is made with a delicious mixed berry compote and topped with homemade almond butter and crunchy granola. While you are making the compote, it's always a good idea to make extra and use it on top of ice cream for dessert. This recipe is 100% plant based and so will suit vegans or anyone who simply likes some of their meals to be plant based. I make them in little individual pots and layer the oats on top of the berry compote. But if you are making them for a family, you could make bigger batches of the oats and compote, keep them separately and then just assemble them in the morning time.
Keep scrolling for the recipe for these Mixed Berry Compote Overnight Oats.
Summer Berry Compote Overnight Oats
(serves 2)
Ingredients
For the oats
1 cup gluten free oats
1 cup nut milk
For the berry compote
I cup mixed berries
1 tbsp coconut sugar
1 tsp lemon juice
2 tbsp water
To serve
Almond butter
Fresh mint leaves
Granola
Method
In a bowl, mix together the overnight oats and nut milk and leave to one side to allow the oats to thicken in the milk.
To make the compote, place the berries, coconut sugar, lemon juice and water in a pot and heat gently. Use a potato masher to break down the berries as they heat. Bring to a boil and allow to simmer for 3 minutes. Remove from the heat and allow to cool slightly.
Take your serving jars and pour about 2 tbsp of the compote into the base of the jars. Top with the oat mixture. Place in the fridge to set overnight. When serving, top with a dollop of nut butter and a sprinling of crunchy granola.
