Soaking rolled oats the night before means that this breakfast only takes a minute to pull together in the morning. Cold overnight oats are a delicious summery alternative to hot porridge. They taste a little like rice pudding. You can make a bigger batch to last a few days if you like.
Porridge oats are so good for you; they are a filling source of soluble fibre known as beta-glucan which can help to maintain healthy cholesterol levels.
Makes 1 breakfast
50 g jumbo Redbournbury Mill porridge oats
1 tbsp chia seeds
125 ml your choice of milk, almond works well
1 tbsp Greek yoghurt
- Tip the oats and chia seeds into a bowl or sealable jar, and give them a quick stir. Pour in the milk and yoghurt and stir again. Cover and put in the fridge overnight.
- In the morning, add whatever topping you like, and eat cold as it is. Alternatively for a hot breakfast, tip the mixture into a saucepan and heat through for 1 minute until hot. You might need to add a little water to loosen.
Porridge topping ideas:
Add a variety of fruit, seeds and nuts to your porridge each time you make this to get a full range of vitamins and nutrients; a few pistachio nuts or chopped almonds, a sprinkle of pumpkin or sunflower seeds, a handful of fresh berries (add frozen berries the night before so they can defrost), chopped apricots, nectarines or peaches, dried goji berries, sliced banana or sultanas.
Packed, by Becky Alexander & Michelle Lake (Dip ION mBANT) is published by Nourish, £12.99. Becky writes the food column for The Herts Advertiser and Michelle runs Mission Nutrition, a nutritional therapy consultancy based in St Albans.