A simple, summery, overnight oats recipe

We love the colour and simplicity of this summery, gluten-free overnight oats breakfast! And we particularly love that it involves very little preparation apart from soaking some oats overnight in the fridge, and a little fruit chopping.

We use our home-made almond milk or coconut milk but you can substitute other milk if you prefer. You may also need to add another tablespoon or two of almond milk in the morning if your oats are too thick for your liking. The summery combination of peaches and strawberries goes well, but out of season, this still tastes great with other fruit such as berries.

To serve, either transfer half the oats into a small bowl followed by a layer of fruit, followed by another layer of oats and then fruit – or simply add the fruit onto the top of your soaked oats, and drizzle with maple syrup. The combination of oats, chia and antioxidant packed strawberries and peaches should easily keep you going until lunchtime.

 

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Peach and Strawberry Overnight Oats
Print Recipe
A simple, healthy breakfast that is mostly prepared the night before
Servings Prep Time
1 5 minutes
Servings Prep Time
1 5 minutes
Peach and Strawberry Overnight Oats
Print Recipe
A simple, healthy breakfast that is mostly prepared the night before
Servings Prep Time
1 5 minutes
Servings Prep Time
1 5 minutes
Ingredients
Servings:
Instructions
  1. The night before, add oats and seeds to a bowl with 0.5 cup of almond milk, cover and place in fridge.
  2. In the morning, stir the oats and add the extra 2 tbsp almond milk if desired.
  3. Chop your fruit, and either add to the top of your bowl, or make it look pretty by layering fruit and oats in separate bowl. Drizzle with maple syrup to serve.
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