Overnight Oats
apple pie, blueberry pie, and carrot cake
Varied and delicious breakfasts with 3 variations on overnight oats. The essentials? Oatmeal, chia seeds, fresh fruit, nuts, and other tasty toppings! With a little patience you can have 3 days of breakfast for 2 people in 1 fell swoop.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1000 milliliters
Organic semi-skimmed milk
(Contains Milk)
400 g
Oats
(Contains Oats May be present Gluten, Tree nuts, Peanuts, Sesame)
20 g
Chia seeds
(May be present Tree nuts, Sesame, Peanuts)
150 g
Organic Greek yogurt
(Contains Milk)
1 unit
Apple
80 g
Raisins
(May be present Peanuts, Tree nuts, Sesame)
3 teaspoon
Ground cinnamon
30 g
Speculaas pieces
(Contains Wheat May be present Gluten)
125 g
Blueberries
½ unit
Carrot
80 g
Chopped walnuts
(Contains Walnuts May be present Peanuts, Tree nuts, Sesame)
Not included in your delivery
7 tablespoon
Water
1 teaspoon
Honey [or plant-based alternative]
1 tablespoon
Sugar
½ tablespoon
Plant-based butter
Nutrition Values
Utensils
Cooking Steps
- In a bowl, mix the oatmeal with the organic semi-skimmed milk, yogurt, chia seeds and a pinch of salt.
- Cover the bowl with plastic wrap, put it in the fridge and leave to soak for at least 6 hours, or overnight.
- Heat a clean frying pan over high heat and toast the walnut pieces until golden brown, then remove from the pan and store in a closed container.
- Divide a third of the overnight oats between two bowls.
- Core and dice the apple.
- Melt a knob of butter in a frying pan over medium-high heat, add the apple, half of the raisins and half the cinnamon along with 3 tbsp of water and 1 tsp honey. Fry for 4 - 5 minutes (see Tip).
- Top the oats with the apples and half of the toasted walnuts.
Tip: you can also make the apple pie base in advance and store it in an airtight container in the fridge until use.
- Divide a third of the overnight oats between the bowls.
- Add two-thirds of the blueberries to a saucepan over medium-high heat. Add 4 tbsp of water and the sugar. Simmer for 4 - 5 minutes over medium-high heat, or until the sauce has a thick, syrupy texture (see Tip).
- Top the oats with the blueberry jam, the rest of the blueberries and the speculaas pieces.
Tip: you can also make the blueberry syrup in advance and store it in an airtight container in the fridge until use.
- Divide a third of the overnight oats between the bowls.
- Grate the carrot.
- Add the carrot, half of the cinnamon and some honey to taste to the oats and mix well.
- Top the oats with half of the walnut pieces and half of the raisins.