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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