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.