I’ve been making overnight oats rather a lot recently, for my friends, for my cousin when I went over to New York last weekend, and for myself, of course. They’re super simple and make for the best breakfast, are great on the go and the perfect snack. In my cookbook Saffron Soul, I have a luxurious saffron porridge recipe with jaggery, so here’s the overnight oats version of that with a few extra edits. Just soak overnight and eat the next day – you will love it!
Makes 2 bowls
To soak together
- 7-8 tablespoons, 70g oats
- 150ml nut milk (or any milk of choice), around ¾ cup
- 100ml apple juice, around ½ cup
- 2 teaspoons flax seeds
- 2 teaspoons chia seeds
- 2 teaspoons pumpkin seeds
- 1 apple, peeled and grated (or julienned)
- pinch of saffron
- ¼ teaspoon ground cardamom
Optional garnishings
- 1 tablespoons coconut yoghurt or any yoghurt
- handful blueberries
- handful goji berries
- sprinkle of bee pollen
Soak together all the ingredients for the bowl and stir well. Leave to soak for a few hours or overnight (you can also just soak for an hour but the longer the better!). Divide into two bowls and serve with garnishings.
