Served with apple, pomegranate and pecan nuts this overnight oats recipe is prepped in 5 minutes.
If you want something light to eat in the mornings that’s satiating, fruity and delicious then overnight oats gives you all three.
Before trying overnight oats I was a committed porridge oats enthusiast. Porridge was my go-to breakfast for years (until I discovered raw foods).
Why this recipe ?
Overnight oats are very simple to make. The base recipe take less than 5 minutes.
They’re perfect for meal preparation and stay fresh for up to 3 days in the fridge.
Overnight oats are flexible too, as you can add any non dairy milk to the oats.
Every season I change up my recipe by using different fruit, nuts, seeds or dried fruits. You can create literally any combination your imagination allows.
I like to add sweeteners that are made from whole food ingredients like coconut sugar, maple syrup or lucuma powder. You also sweeten with vanilla, date syrup, even make your own date paste.
What oats do you use?
I used large organic wholegrain rolled oats for this recipe, and usually they’ve been steamed so they’re not strictly raw. You can use finer oats if you prefer.
To keep to the strictly raw theme you might choose steel cut oats which are oat groats that have been sliced into 2 or 3 pieces. They have a chewier texture than rolled oats. They're are usually raw, but to be 100% sure you please check the package or confirm with the manufacturer.
If you can find them, sprouted oats are more nutritious as the process of sprouting helps to make the vital nutrients more available, the texture softer and easier to digest.
Are overnight oats healthy?
Oats, traditionally used to make healthy breakfasts are whole grain, rich in fibre, vitamins, minerals and a good source of plant based protein.
This dish should be satiating enough to see you through until lunch time.
Soaking the oats overnight breaks down phytic acid found on grains, which can make the nutrients more difficult to absorb.
Do you eat overnight oats hot or cold?
Overnight oats are traditionally eaten cold from the fridge. Of course you can warm them in a pan if you’d like to but you may as well make porridge instead, which of course isn’t raw but still provides a great tasting breakfast.
How do you make overnight oats taste better?
The beautiful thing about overnight oats is that you can add many other ingredients to this dish to make them even more delicious. Add your favourite nuts and seeds, dried fruit and fresh fruit as well as plant based yogurts or even nut butters like peanut butter or almond butter.
What else is in this recipe?
Apple: Apples are available all year round in the UK but of course they’re at their best in autumn when they’ve just fallen from the tree. We use apples from one of our English family apple trees as much as we can when they fall and they have a wonderful slight tartness to them. This is why I like to add a little maple syrup to the recipe. The rest of our apples are made into apple sauce or apple cider vinegar.
Pecans: Choose raw unsalted nuts. Pecans go well in cakes and cereal as well as salads and are rich in oleic acid, which is considered a healthy fat.
Pomegranate: Pomegranate seeds add delicious sweetness and a beautiful vibrant red pop of jewels to the oats and chia seeds.
Chia Seeds: Chia seeds will add creaminess and help the overnight oats hold together as they swell up in the milk. They also add in omega-3’s, additional protein, fibre and nutrients like calcium, phosphorus and potassium.
Cinnamon: this aromatic sweetly flavoured spice is used in both sweet and savoury dishes and accompanies oats and apples beautifully.
More plant-based breakfast ideas.
If you like this squash and mango smoothie bowl for breakfast, please also check out my other breakfast ideas:
- Strawberry and Coconut Chia Seed Pudding
- Red Berry Chia Pudding with Almond Milk
- Mango Squash Smoothie Bowl
Apple, pomegranate and pecan overnight oats
- Breakfast bowl.
- Chopping board.
- Paring knife.
- ½ Cup (45g) oats.
- ¾ Cup (175ml) almond milk or your favourite plant milk.
- 1 Tablespoon chia seeds.
- 1 teaspoon maple syrup.
- ½ an apple.
- 1 Tablespoon chopped pecans.
- 1 Tablespoon pomegranate seeds.
- a pinch of cinnamon.
- Put the oats into a bowl and pour over the almond milk, chia seeds, maple syrup and stir until evenly combined.
- Cover and place in the refrigerator overnight.
- In the morning remove the overnight oats from the refrigerator. Chop or slice the apple into pieces, discarding the seeds. Top the oats with fruit, pecans and a light dusting of cinnamon powder before serving.
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I’m off to make some tea!
mum, dog owner, lover of raw food