It’s become an unwritten rule in my household that my breakfast is for sharing, but some days I just would like breakfast all to my self -#selfishmummy – so when my twins are enjoying their toast the coast is clear for me to bring out my jar of overnight oats, even though they’re topped with their favourite fruit!
A delicious treat and it’s only breakfast time.
his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.
Ingredients for 1 serving
|40 g||porridge oats||5 g||chia seeds||175 ml||almond milk, sweetened||75 g||strawberries|
- Add your porridge oats and chia seeds into your container – I like to use a jam jar.
- Pour in the almond milk and give everything a good stir before popping the lid on and refrigerating overnight.
- The next morning remove the stalks from the strawberries and pop them into a small saucepan to crush with a fork.
- When the strawberries have been crushed, turn the heat on to medium and allow the strawberries to release their sweet juices – heating the strawberries will intensify their flavour.
- After a couple of minutes remove the pan from the heat and carefully arrange the strawberries on top of the oats straight from the fridge.
- The warm sweet strawberries against the cold sticky oats is just a lovely combination!
- I like to add chia seeds to my overnight oats to soak up some of the excess liquid, plus it adds a lovely texture to compliment the oats.
- You can prepare the strawberries in advance and either add them cold or pop them in the microwave for a few seconds to heat up.
- I prefer to use sweetened almond milk to remove the need to sweeten the oats with something more calorie packed.