Overnight oats – Clean eating goodness

I love breakfast, I have always loved breakfast. I have vivid memories of weekend breakfasts growing up. I remember Alpen with full fat goats’ milk, croissants with strawberry Bonne Maman jam and the weekly comic strips in the Funday Times. It always felt like the easiest time of the week – eating what we wanted and pottering before the day found any momentum or pace.

Breakfast is a time when we don’t use food to comfort us or make amends for a bad day. It’s the time where we get in gear and prepare ourselves for the day ahead. The day is untouched and is there for the taking.

I’m smitten by overnight oats. I like the concept or preparing my breakfast peacefully in the evening so it’s good to go first thing. (Breakfast time is more chaotic when you have a one year and five year old in tow).

I’ve put together a trio of tried and tested options, but there are so many more taste combinations to try. The pots here major on fruit, but for more crunch try pecans, almonds, flaxseeds or chia seeds.

Trio overnight oats_2


Please note the following recipes make quite small pots. These work for me before the school run and are equally great for people trying to exercise some portion control. I would literally double the ingredients for a more hearty breakfast.

Pumpkin and Apricot – Top of the pots

I make this one the most, it’s my fall back, fool proof option – particularly when tired. The flavour balance is great and it’s got a good crunch too.

Apricot and Pumpkin

What goes in?

  • 20 grams oats
  • 10 grams pumpkin seeds
  • 20 grams unsulphered dried apricots
  • 50ml milk of choice
  • Sprinkle of cinnamon

For this one I put half the oats in a pot, then the seeds and fruit. I follow with the milk and cinnamon before covering in clingfilm.

This small pot contains approximately 190 calories

Carrot and cranberry – The vitamin C goddess pot

This is absolutely stunning. I use the orange juice to soak the oats rather than soya or milk. It’s got a lively fruity flavour. The chewiness of the cranberries and crunch on the carrot give great texture to the pot.

Vit C Goddess

What goes in?

  • 20 grams oats
  • 20 grams dried cranberries
  • 20 grams grated carrots
  • 50ml squeezed orange juice (and consider grating some rind on top too)
  • Sprinkle of cinnamon

For this one I mix everything together then sprinkle cinnamon on top, cover and put into the fridge.

This small pot contains approximately 162 calories

Zingy plum puree

The lime and ginger give this one a little kick. I love both ingredients, be as liberal or frugal as you want when adding these to the pot.

Plum puree

What goes in?

  • 20 gram oats
  • A sliced plum – I used yellow plums but you can use whatever is best quality and ripe
  • Good squeeze of lime
  • ½ teaspoon of ginger
  • 50ml milk of choice
  • 2 teaspoons of maple syrup or honey

Put the plums, ginger and lime in a pan, heat on the hob until the plums soften. It should just take around 2 – 3 minutes. Then place these in the bottom of your pot, top with the oats and milk. Then cover and leave overnight. Pour the maple syrup over the next morning before eating. Sublime.

This small pot contains approximately 140 calories.

These pots are a cereal mixers delight, the combinations are endless. They epitomize clean eating at its finest and taste fantastic…

..I really hope you enjoy.

Clean eating Granola

Crunchy, nutty, glorious granola!

I haven’t made granola before, but after some fresh air and exercise this morning, I came back with granola on the brain.

This granola isn’t overly sweet, but that makes a pleasant change from the stuff you buy in the shops. You may want to put in more sweetness to the recipe, or even a tiny sprinkle of salt. It’s down to personal preferences, but this recipe allows you to finish off with a little extra honey or maple syrup when served. Delicious.

For around 5 40g servings you will need:

  • 100g oats
  • Tablespoon of oil
  • Tablespoon of honey
  • Sprinkle of cinnamon
  • 60g dried fruit – I used raisins, dates and unsulphered apricots
  • 40g pumpkin seeds
  • 20g almonds or almond flakes

Here’s how:

  1. Preheat the oven to 180c
  2. Place all the dry ingredients into a shallow baking tray – excluding the dry fruit
  3. Mix the oil and honey together then pour over the dry ingredients and work in with your hands. It doesn’t feel like there is enough moisture but go with it and mix well.
  4. Bake for between 20 – 25  minutes. I wouldn’t leave this alone as it needs a few shuffles in the oven through the baking to make sure the heat gets evenly distributed.
  5. When brown and crispy, incorporate the dried fruit and leave to cool down.

Each 40g serving contains approximately 185 – 190 calories

Hope you get a chance to try it out and enjoy