Ages ago I wrote a recipe for ‘Refrigerator Porridge’, a chilled breakfast to enjoy on a hot day. At that time I drew oaty inspiration from the Swiss tradition for Bircher Muesli, where the oats are soaked overnight. Little did I know that a few years later this way of pre-preparing breakfast would turn into the trend of ‘Overnight Oats’.
As the name suggests this way with oats is based on making breakfast, with a whole variety of additions, the night before. Since writing it, I’ve been using my recipe every summer for years so I decided it was time for an update, to get with the overnight oats trend, but still keeping with my tried and tested recipe, adding a little on the way. So if you’ve never tried overnight oats, or have not got on with some of the recipes you have seen on-line, I hope I can win you over with my simple and dependable recipe;
Refreshed Refrigerator Porridge!
2 cups milk or mylk
2 cups cold water
1/4 teaspoon vanilla extract
2 dessert spoons of chia seeds
1 cup jumbo oats
1/2 cup rye flakes
1/2 cup barley flakes
1/2 cup fresh, frozen, or freeze dried strawberries
1 tablespoon toasted sunflower & pumpkin seeds
1/4 teaspoon of cinnamon
Soft fruits; fresh apricots, peach or nectarine
Serves – Two
Preparation – Soak overnight, no-cook recipe
In a deep bowl place the milk, cold water and add the Vanilla. Leave to infuse for 5 min.
Add the chia seeds and stir well.
Then add the oats, rye and barley flakes, making sure that all the flakes are covered.
Add the strawberries and give all the ingredients in the bowl a good stir. I’ve started to use freeze dried strawberries as they give a really intense flavour, but frozen are really handy and fresh in the height of summer, are delicious.
Cover the bowl and place in the fridge overnight.
In the morning wash and slice your chosen soft fruits.
Remove the bowl from the fridge, add the cinnamon, fresh fruits and toasted seeds (I toast a batch ahead of time and store in an airtight container).
Serve cold and eat on a hot morning.