Overnight Oats with Raisins, Apple and Pumpkin Seeds
Porridge was a breakfast mainstay when I was growing up and it’s given me a love of oats that’s never left me. I use them in porridge, in my smoothies and in baking. But I rarely think about soaking them overnight and having a bowl of raw goodness for breakfast. Bircher muesli or overnight oats, call them what you will, is another tasty addition to have in one’s breakfast repertoire.
Spurred on by the bircher muesli I tried recently and a parcel of organic goodies from Suma, I finally got around to making overnight oats once again. I was particularly excited by this as I’ve been buying products from Suma for more years than I care to remember. They are a workers cooperative, sourcing and distributing a wide range of ethical and organic wholefood products. I am especially pleased as I am now part of the Suma Blogger Network.
I wanted to keep my overnight oats simple, so mostly used the ingredients I received from Suma. Sprouted raw oats for easier digestibility, chia seeds for omega 3 and 6 (amongst a whole heap of other benefits), ginger for its paradoxical stimulating and soothing properties, raisins for sweetness and apples from my mother’s garden. Pumpkin seeds are meant to be good for thyroid health, so a few of those went in too. I used kefir as the soaking liquid, because we always have it on the go and it’s good for you. If you’re not sure what kefir is, you’ll find a bit more about it in my recipe for spiced kefir pancakes. However, you could use coconut milk, apple juice, a mixture of yoghurt and water or whatever else grabs your fancy instead. The important thing is that the oats have enough liquid to plump up and become creamy, both in texture and flavour.
- 3 heaped tbsp sprouted oats
- 1 tbsp chia seeds
- 1 tbsp raisins
- 1/4 tsp ground ginger
- 2 tsp pumpkin seeds
- 9 tbsp kefir - can use apple juice , or coconut milk for a vegan version
- 1 organic apple - or at least unsprayed
- Place all of the ingredients, bar the apple, into a bowl and give a good stir. Cover and leave in a cool place to soak overnight.
- Quarter the apple and core. Grate the apple with skin on and stir into the oats just prior to eating.
Requires overnight soaking.
Kefir can be swapped for a mixture of yoghurt and water.
Use any dried fruit instead of raisins and the ginger can easily be omitted or swapped for a more favoured spice.
I’m also sending this to Credit Crunch Munch. We make our own kefir. Once you’ve acquired the initial grains, the only cost is the milk, so it’s a thrifty way of getting your probiotics. Hosted this month over at Elizabeth’s Kitchen Diary, it originally comes from Fuss Free Flavours and Fab Food 4 All.