Overnight Oatmeal with Extra Virgin Olive Oil

Overnight Oatmeal with Extra Virgin Olive Oil

oats apricots almonds overmight oatmeal olive oil

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.
Prep Time 10 mins
Total Time 8 hrs 10 mins
Course Breakfast
Servings 3 servings

Ingredients
  

  • 1 cup oats
  • 1/3 cup dried apricots
  • 1/4 cup almonds
  • 1 cup milk
  • 1 tsp vanilla essence
  • 1/4 tsp lemon zest
  • tablespoon EVOO to taste about a tablespoon per portion

Instructions
 

  • Chop the fruit and nuts.
  • Add to oats.
  • Add milk, vanilla, and lemon zest.
  • Mix together and leave in the fridge overnight in a sealed container.

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.