Wednesday, August 15, 2018

overnight oats with raspberries

OK, I'm back.

I have a cool breakfast for you on this hot and hazy summer's day.

And by cool, I do mean cold. Which is nice when you wake up and the house is already too hot to do anything but walk around very slowly as you wake up and consider whether you actually want that hot cup of tea.

And by cool, I mean: the work is already done. You can make it up the night before and pop it in the fridge. Total prep time is a cool five minutes.

How did I come across this cool recipe, you ask?

Well, I was doing a breakfast survey of what y'all eat for breakfast and my friend Chira suggested this. I was intrigued. She shared the recipe. The rest is history, and overnight oats are now a firm favourite at the breakfast table chez Mitchell Campbell.

It's a very forgiving recipe. Scale it up or down as you please. I'm giving you enough to feed two people for three days. Or three people for two days. And so on. Do feel free to use other frozen or fresh fruit, too. Of course, you can also use flavoured yogurt and remove the honey and vanilla. See what I mean about it being a forgiving recipe?

one year ago: scotland
two years ago: eating out from amsterdam to vienna
three years ago: chicken coconut curry soup


overnight oats with raspberries
feeds 6 

2 c. quick oats*
1 c. milk
1 c. plain yogurt
1 — 2 tsp. vanilla extract
2 — 3 tbsp. honey
few grinds of salt
2 c. frozen raspberries

The night before breakfast, stir everything together but the raspberries. Taste and see if you'd like more honey or salt. Stir in the frozen raspberries. Cover and store in the fridge. Eat.

*Make sure those oats are certified gluten-free if you're feeding a Celiac.

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