With these colder mornings, we’re really enjoying a bowl of overnight oats every morning. All we do is put a scoopful of porridge (we use gluten-free organic oats) into a jar, top it off with milk (we use almond milk), stir in a tablespoon of homemade apple puree, a teaspoon of chia seeds and a tablespoon of milled linseeds (Helen’s Seed Topping, pictured) and then leave it in the fridge overnight. The soaking makes the oats more easily digestible and a more pleasing texture.
In the morning, we gently heat it in a pot on the stove, pour it into a bowl and top with half a banana, strawberries, some raisins, toasted almonds and a sprinkle of cinnamon. If we’re feeling really fancy, we might add a spoon of granola, coconut or cocoa!
What’s made this breakfast ritual a lot easier is having a dedicated ‘oatmeal tray’ with all our jars and seeds at the ready. It makes us look forward to breakfast, when breakfast used to be something of a chore or even an anxious worry. I’m the only one in my household that eats porridge, but I like to imagine bigger households really loving this idea – different toppings at the ready for each family member to create their ideal bowl.