Peach, ginger and blueberry overnight oats recipe
Preparing your oats the night before lets you start the day with an easy morning. These creamy oats combine fresh fruit, crunchy hazelnuts and warming stem ginger for a super-quick tasty breakfast.
See method- Serves 4
- 10 mins plus overnight chilling
- 335 calories / serving
Ingredients
- 200g Grower's Harvest porridge oats
- 200g low-fat natural yogurt
- 170ml hazelnut (or almond) milk
- 1 ball stem ginger from a 350g jar, finely chopped, plus 1½ tbsp syrup
- 410g tin sliced peaches in light syrup, drained and roughly chopped
- 150g pack blueberries (halve some of them, if you like)
- 4 tsp roasted chopped hazelnuts
Each serving contains
- Energy
- 1415kJ 335.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 23g
of the Reference intake
Carbohydrate 61.4gProtein 9.2gFibre 5.9g
Method
- In a bowl, mix the oats, yogurt, milk, stem ginger and syrup until well combined. Divide the mixture between 4 bowls (or sealable jars if taking to work), then top with the peaches and blueberries. Cover and chill in the fridge overnight.
- The next day, remove from the fridge and scatter 1 tsp hazelnuts over each to serve. The oats will keep in the fridge, without the fruit and nuts, for up to 3 days.
- For a chocolate version, swap the ginger for ½ tbsp cocoa powder. Substitute the hazelnuts with 1 square of dark chocolate, finely grated over the top, to serve.
- Tip: Use whole rolled oats as they have a lovely creamy texture; instant or flaked oats are smaller and will break down too much.
- See more Breakfast recipes
