Berry and banana overnight oats recipe
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Take the rush out of the morning and get ahead with breakfast - make this berry and overnight oats recipe in advance and have breakfast sorted for a few days at once. Smooth and creamy oats are mixed with bananas and topped with a simple homemade berry compote for a breakfast kids and adults alike will love.
See method- Serves 2 adults or 4 children
- 10 mins to prep and 10 mins to cook, plus cooling and overnight chilling
- 269 calories / serving
Ingredients
- 120g super-smooth porridge oats
- 450ml Arla Cravendale Filtered Fresh Semi Skimmed Milk 2L Fresher for Longer
- 150g Arla Skyr Natural Icelandic Style Yogurt
- 2 small ripe bananas, mashed
- fresh berries, to decorate (optional)
For the compote
- 400g frozen mixed fruits
- 1 tsp vanilla essence
- 2 tbsp lemon juice
- 1 tbsp maple syrup (optional)
Each serving contains
- Energy
- 1135kJ 269.0kcal
- Fat
- 6g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 20g
of the Reference intake
Carbohydrate 38.0gProtein 12.8gFibre 8.1g
Method
- Put the oats in a large plastic container with airtight lid. Add 350ml milk and the yogurt, then mix well. Fit the lid and chill overnight.
- For the compote, put the frozen fruit, vanilla, lemon juice and 1 tbsp water in a small saucepan and bring to the boil. Simmer, stirring occasionally, for 10 mins. Stir through the maple syrup (if using). Set aside to cool completely and thicken. Transfer to a plastic container.
- When ready to serve, stir the bananas and remaining milk through the oat mixture. Layer the oat mixture with most of the compote into serving bowls or glasses. Top with the remaining compote and a few fresh berries, if you like.
- Make ahead tip: The oats and compote can be made ahead and each chilled separately for up to 3 days. Simply continue with step 3 when ready to serve.
- See more Breakfast recipes
