Overnight Oatmeal… with Extra Virgin Olive Oil

Overnight Oatmeal… with Extra Virgin Olive Oil

This is one of my “go to” breakfasts. I love that I can make it once and it lasts for two or three days in the fridge. It means I don’t have to think in the morning, and it’s easy to pop in a jar and take with me if I’m short of time. (I’ve even taken it to the airport with me when I had a super early flight, and didn’t want to pay $10 for an airport brekkie!) If you want to save even more time, chop up a big batch of fruit and nuts of your choice and keep them in a jar for another time. And you might think that adding extra virgin olive oil to your morning oats is just too weird, but I love the flavour, and that it keeps me feeling full for longer by slowing digestion and helping keep my blood sugar levels steady.

If you’re looking for other healthy breakfast ideas (or you’re not an oatmeal kind of person), then check out this easy banana bread recipe – it’s perfect with a piece of fruit in the morning!

Id love to hear your favourite fruit / nut / milk combos for this recipe in the comments. And whether you’ve had a go with the added extra virgin olive oil! Alternatively drop me a line at farmerfi@freshfieldgrove.com.au, or find me on Facebook @freshfieldgrove

 

Print Recipe
Overnight Oatmeal… with olive oil
A healthy make ahead breakfast, to get your day off to a good start and help you feel full for longer, using oats, dried fruit, nuts, and olive oil.
oats apricots almonds overmight oatmeal olive oil
Course Breakfast
Prep Time 10 minutes
Passive Time 8+ hours
Servings
servings
Ingredients
Course Breakfast
Prep Time 10 minutes
Passive Time 8+ hours
Servings
servings
Ingredients
oats apricots almonds overmight oatmeal olive oil
Instructions
  1. Chop the fruit and nuts.
  2. Add to oats.
  3. Add milk, vanilla, and lemon zest.
  4. Mix together and leave in the fridge overnight in a sealed container.
Recipe Notes
  • I generally use whole milk, but low fat milk, or almond milk are also great.
  • Use any other dried fruits you like, or have hidden in the back of the cupboard.
  • Fresh fruit is also lovely, but better added at the time of eating, try grated apple, chopped nectarine, sliced pear…
  • Walnuts are great in this too, or try seeds, such as sunflower seed kernels.
  • If you don’t have vanilla essence or lemon zest, add a little honey, maple syrup, sugar, or salt to taste.
  • This makes 2-3 portions, and keeps in the fridge for three days.
  • I usually make it and keep it in a single large container in the fridge, but if you put it into individual jars it’s a great breakfast to grab and go if you’re short of time in the morning!
  • I use rolled oats.
  • Lemon zest can be frozen, so the next time you’ve got a lemon that’s getting past its best, zest it onto a piece of baking paper, fold to secure, and put it in an airtight bag in the freezer.
Iced Olive Leaf Tea

Iced Olive Leaf Tea

iced tea olive leaf lemon mint tasmania

We’re coming into spring in Tassie, although with what looks like a dusting of snow on Mount Wellington again today and highs of 14degC with an icy wind, it’s not feeling as spring-like as it was yesterday!

Anyway, my mind is filling with thoughts of (hopefully!) warm sunny days ahead, and so I decided to use my olive leaf tea as a base to create an iced version. I tried a few combinations of ingredients, but my favourite is this unsweetened iced olive leaf tea with lemon and mint. The olive leaf tea provides a rich, complex base, while the mint and lemon give it a fabulous fresh lift. (more…)

Massaged Kale Salad

Massaged Kale Salad

It’s said that eating raw kale can make you feel as if your mouth is being assaulted by a giant tree. Avoid this by massaging the kale leaves, softening both the texture and the flavour of this sturdy vegetable, while retaining the nutrients. Even non-salad lovers / men tend to come back for seconds, after a suspicious first mouthful!

This is a basic recipe, but very versatile, so try changing it up with some of the variations at the end. It’s great as a side dish for BBQd and grilled meats. And because kale can hold its own, it doesn’t wilt in warm weather like lettuce can, and it keeps well in the fridge for a couple of days.

For 4 people you will need: about 6 kale leaves, fresh Australian Extra Virgin Olive Oil (EVOO), sea salt, a mango, 100gm (Tasmanian) feta cheese, ground black pepper.

METHOD

  • Wash the kale well.
  • Remove the central ribs and roughly slice the leaves.
  • Place the sliced leaves in a large bowl with 3 tbsp EVOO and a pinch of sea salt.
  • Massage the kale with your fingers for about 3 minutes, until it “wilts”, becoming softer and bright green in colour.
  • Add the chopped flesh of the mango and the feta cheese.
  • Mix to combine with another 3 tbsp of EVOO, and salt and pepper to taste, then rest for at least 30 minutes in the fridge to allow the flavours to mingle.

And finally, if your bunch of kale has gone a bit wilty, treat it like a bunch of flowers. Chop a bit off the bottom of the stems and stand in some water. I keep mine standing in a glass of water in the fridge and it’ll last for a week 🙂 FFx