Prep time: 5 minutes
Cooking time: about 10 minutes (for pear only)
A simple, easy and delicious overnight oats breakfast bowl.
I have a love-hate relationship with porridge oats - it was never my favourite breakfast item. However, I do love oat flour and mostly use it for baked treats, cakes, muffins, cookies, pancakes, flapjacks and more. It's such a great flour to work with!
DID YOU KNOW?
Oats are highly nutritious and filled with fibre, vitamins and minerals. They’re also high in magnesium, zinc and iron. Plus they support heart health, assist blood sugar levels and aid digestion. They're also super beneficial for:
-nourishing the nervous system
-rich in antioxidants
-healthy for the gut
-lowers cholesterol levels and blood sugar levels
Let’s make it ☺
1 cup gluten free oats
1 apple, grated
½ cup plant yoghurt (I used coconut)
½ cup plant milk (I used almond)
½ cup water
¼ cup coconut flakes
1 tbsp sunflower seeds
1 tbsp dried cranberries
½ tsp ground cinnamon
¼ tsp ground ginger
2 pears, peeled and poached in water and fresh ginger slices (optional)
Toasted coconut flakes/Sunflower seeds/Pumpkin seeds/Dried cranberries
1. Place all the ingredients into a bowl and mix well.
2. Leave in the fridge overnight.
3. To make the poached pear, cook in water with fresh ginger slices for 10-12 minutes.
4. Spoon the overnight oats mixture into bowls and serve with a poached pear, maple syrup, toasted coconut flakes, sunflower seeds, pumpkin seeds, dried cranberries and edible flowers.
5. Enjoy in the sunshine!
Recipe by Mira Weiner
Styling and photography by Lana Kenney