Apparently its Spring. I say apparently, as at the moment I’m sitting writing this blog post with a jumper and fleece on and it’s raining and misty outside. Feels more like Autumn than Spring! With that being said these oats are perfect for a cold morning and they keep you going until lunch which is ideal.
There are numerous toppings and flavourings you can add to these oats, it really is down to individual taste. Some days I’ll just add some fruit and keep it light whilst other mornings I top it with nut butter and banana. Once the oats have soaked overnight you can decide your toppings the next morning. I’ve listed possible toppings below to give you ideas.
Serves 1 – easily doubled
-1/2 cup gluten free rolled oats
-1/2 – 1 cup non-dairy milk – I add about 1 cup of milk as I don’t like my oats to be too thick
-1/2 tsp. ground cinnamon (optional)
-1/4 tsp. vanilla extract (optional)
-1/2 tsp. coconut oil (optional)
How To Make
Place the oats, milk and any flavourings in a bowl, give a quick stir to combine. Cover with clingfilm and store in the fridge overnight.
In the morning, melt the coconut oil in a pan (if using) and pour the oats & milk in and cook until desired consistency.
Add toppings of your choice.
Chopped fresh fruit (plums, apples, oranges)
Fresh or frozen berries – I sometimes like stirring some of the berries through the oats whilst they are cooking
2 Tbsp. nut butter with a chopped banana
Stewed fruit (rhubarb or apples)
Any seeds (pumpkin, chia, sunflower, linseed)
As you can see from the list there are many variations of toppings! Whichever you decide I hope you enjoy these oats.