June 8, 2014 by Dewi
The more hardcore readers of TBCC out there, those heroes who have been here from the beginning, may remember my obsession with overnight oats which began when I discovered the brilliant porridge-loving blog, The Oatmeal Artist. Since then, things haven’t changed much breakfast-wise and refrigerator oatmeal is still my absolute favourite wake-up meal. I eat some fun and interesting variety of oats on six if not seven mornings of the week. I simply don’t function properly without my early morning routine of fresh coffee, the news on Radio 4 and my bowl of delicious, filling oats.
It’s been a surprisingly long while since my last overnight oats post and time seems to be passing at a quite staggering pace; a point which really hits home as I contemplate – with genuine excitement – coming up to the last two weeks of my academic life and the prospect of facing the real world, remote from my long-familiar student bubble.
June is upon us: a month which – along with rising temperatures and blue (or less frequently grey) skies – brings with it an abundance of pale legs, socks and sandals, the crackling of charcoal and chiming of ice cubes knocking around in glasses of cold cider. Summer is around the corner and as I go barreling on towards a new season in my own life, some great ingredients are just coming into season, too. (Thematic link skills!) Blueberries, for example, are just starting to appear at my local grocer in huge quantities and at low prices. It’s great!
Delicious on their own, antioxidant-packed blueberries are also great blended in a smoothie, stirred into thick greek yoghurt, or – you guessed it – in overnight oats! Combining these sweet and tangy navy pearls with oats, vanilla, banana and honey makes for the perfect summer breakfast. Just add coffee, radio, and (where possible) some early morning sunshine.
I like to add a handful of blueberries to the jar the night before and another handful in the morning. The ones in the jar overnight soften as their natural sweetness flavours the porridge, which contrasts wonderfully with the fresh crunchy berries added right before eating. Add a splash of ice cold milk and a drizzle of honey and you’re in porridge paradise.
- 1/2 cup (45-50g) porridge oats
- 1/2 cup (125ml) milk – or water, soya milk, almond milk, coconut milk etc.
- 1 medium or 1/2 a large banana, mashed
- 2 small handfuls of blueberries (one for the night before and another for the morning)
- 1/2 tsp vanilla extract
- Pinch of salt (don’t miss this out!)
In a jar (or any other air-tight container) combine the oats, milk, banana, half of the blueberries, the vanilla extract and a pinch of salt.
Shake well to combine, and place in the fridge overnight.
The next morning, add the rest of the berries, a splash of cold milk and a drizzle of good runny honey.