Overnight oats make the most brilliant breakfast and I also like them as a dessert or light lunch. They are also ideal for a light take-to-work packed lunch.
The apples in these oats are lightly stewed. Sweetener is optional depending on how sweet you like . A bigger quantity of the apples can be prepared and kept in the fridge for a week and added to the oats when required.
Today's quick Breakfast: Cinnamon Apple, Walnut and Blackberry Overnight Oats is diabetic friendly, vegan, wheat free and gluten free
For 2 portions of overnight oats will need:
1 cup oats
1 cup almond milk or water [or half and half]
a few drops of vanilla
1 teaspoon agave or maple syrup or stevia [optional]
a pinch of salt
1/8 teaspoon ground cinnamon
For the lightly stewed apples:
1 large apple [peeled, chopped and diced]
a cinnamon stick
juice of 1/4 lemon
1 teaspoon agave or maple syrup or stevia [optional]
Top with:
150g blackberries
70g walnuts
some mint leaves
My star ingredient - Walnuts - rich in antioxidants, contain more Omega 3 fats than any other common nuts 3 walnuts = 75 calories Rich source of Vitamin E High in Magnesium
To make the overnight oats, place them in a bowl. Add the almond milk or water [or combination of the 2], vanilla, cinnamon and a pinch of salt. Stir, cover and place the the fridge overnight.
Stew the apples by placing the diced fruit, cinnamon, lemon juice and enough water to immerse them in a saucepan. Bring it to boil and allow to cook on medium to high heat for 7 minutes until they water reduces. Do not overcook. I left mine with a bit of a bite.
To serve: Spoon the oat mixture into glasses or bowls of your choice. top with the lightly stewed apples, blackberries and walnuts. Garnish with some fresh mint.
Mornflake Oats by Rimus Group
Walnuts, cinnamon, vanilla and salt by Lamb Brand
Fresh Fruit and mint by Big Fresh
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