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
Course Breakfast
Prep Time 10 minutes
Passive Time 8+ hours
oats apricots almonds overmight oatmeal olive oil
  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.
Not just for Christmas!

Not just for Christmas!

I’ve collected all the recipes I posted on Facebook throughout December in this one place, both so they’re ready for next Christmas (!), but also because there are some great ideas here for any time of year. These recipes weren’t just for Christmas Day, but also to help out with food inspiration at a time of year when we’re often short of time, cooking for extra people, or wanting a bit of a health boost amidst the excess! They’re sorted into categories, with short descriptions and links where they exist.

Entrée’s, Snacks, and Nibbles

  • Black Bean Dip – this Mexican style dip has plenty of bold flavours, and with the black bean base has far more fibre and fewer calories than most creamy types
  • Avocado and Prawn Cocktail – retro, but still so good, with avocado adding some healthy fats to the mix
  • Christmas Pate – My mum always makes Christmas pate with all the leftovers, although it’s more of a terrine really. Use a recipe like this as a guide, and chuck in anything you’ve got. This year I used chicken, ham, ham fat, chestnuts, cranberries, stuffing, sausage meat and added seasoning and a few herbs. It’s one of those things that I always think will be difficult, and it’s really not! So I should make it all year round… Cut into slices and freeze after cooking.
  • Cream Cheese and Olive “Tree” – fabulous upgrade to a Cream Cheese Ball.
  • Colourful Veggie Tray – at Christmas it’s fun to arrange these into a tree shape to serve with dips, but at other times of year you may want to make a different pattern.
  • Caper, Olive, and Basil Bruschetta – a lovely tangy topping for crusty bread
  • Carrot and Ginger Dip – a bright and vitamin packed dip, full of flavor

Breakfast or Brunch

  • Ham and Eggs – a variation on bacon and eggs that’s easy to do for lots of people. Slice up leftover baked ham and serve with hard boiled eggs and mustard.
  • Porridge – easy to do for one in the microwave – half a cup each of rolled oats, milk, and water. Salt and / or sugar as desired. Microwave in a large bowl or measuring jug on medium for 5 minutes. Add fruit, nuts, seeds to taste.
  • Avocado and Haloumi Fritters – use up some excess zucchini in these veggie loaded fritters

Main Course

  • “Green Thing” – great way to use up whatever “green things” you’ve got in the garden (or the back of the fridge!) And to give your festive eating a massive healthy, nutrient-laden boost!
  • Cauliflower Wellington – spectacular veggie centrepiece of a whole cauli in a pastry crust! (Looks a bit like a brain though…)
  • One Pot Vodka Pasta – just what it says – delicious, easy, creamy… And you can add bacon to it, if you wish!
  • Chicken Alfredo Lasagne – tasty alternative to “red” lasagne
  • Easy Baked Ham – add a bit of sweetness to your ham, and don’t just leave it for Christmas!
  • Tourtière (French-Canadian meat pie) – traditionally served at Christmas or other special occasions
  • Healthy Roast Chicken – use extra virgin olive oil for your next roast, and serve it up with some mixed roasted veggies
  • Raclette – not the healthiest option on the list, but a fun way to eat with a few friends! Best accompanied by cold meats, pickles, and salads to cut through all that cheese!

Sides and Salads


Cakes, Sweet Things, and Desserts

  • Rainbow Fruit Skewers – these take a little more effort than just having a bowl of fruit on the table, but the pretty result is totally worth it
  • Chocolate Fruit Cake – delicious cake with lots of dried fruit which reduces the amount of flour and sugar needed. As a bonus it keeps well, if you can stop eating it! Great if you like to have something on hand to offer visitors
  • Rebellious Raspberry Tart – beautiful tart with a custard filling topped with lots of raspberries (also works well with frozen fruit). Stunning finale for a dinner party.
  • Cranberry Spiced Muffins – yummy for morning or afternoon tea, but also pretty tasty for breakfast, with some fresh fruit on the side. Try substituting wholemeal flour and brown sugar in this recipe. These freeze well too.
  • Fruit Mince Pies – I only make these at Christmas, but the pastry is just divine and would be great for making fruit tarts at any time of year
  • Coconut Lime Biscuits – the coconut gives these biscuits a gorgeous texture, and these are delicious with a chilled Tasmanian Sauv Blanc. They also make a lovely gift.
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.


  • 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