Just before bed last night, I decided to put together this jar of overnight oats using the last of my strawberries, as well as a few foraged blackberries from my last walk out in the countryside. Foraging, while feeling like a foreign concept, is pretty much the perfect way to get food – produce is in season, local, organic, and free to pick (so long as you only take a small percentage of the food available on each plant, and never dig up roots).
I’m going to cover more of my forays into foraging while the summer still permits it (and may even make a video!), but for now, it’s onto the eating the fruits of my labour! I took this jar to work with me today so I could nibble on the mixture during the morning, and my gosh I don’t know why I haven’t made this earlier. Strawberries are so delicious for breakfast, and this recipe only requires eight of them to make two or three portions… I hope you enjoy it as much as I did!
Strawberry Overnight Oats
Serves 2-3
8 strawberries
190g oats
2 tbsp flaxseed meal
1 tbsp ground almonds
1 tbsp chia seeds
Handful of raisins
1 tbsp agave syrup
160ml plant-based milk
Handful of blackberries
- In a bowl or jar, pour in half of your oats
- For the strawberries, if displaying in a jar, you could press a few slices against the sides, or dice all of them and put on top of the oats already in the jar
- Add the flaxseed meal, ground almonds, chia seeds, raisins, and agave syrup
- Mix together thoroughly
- Add the rest of your oats, and the plant-based milk – the mixture should soak most of this on contact, but don’t worry if there’s liquid floating on top, it will soak in overnight
- Sprinkle the blackberries on top, cover, and leave in the fridge overnight
- Enjoy in the morning as is, or you could heat the mixture in a pan over a low heat for five to ten minutes
