Blueberry Overnight Oats
Equipment
- Grater
- Medium sized bowl
- Tablespoon
- Dessert spoon
Ingredients
- 1 red-skinned pear firm, ripe and unpeeled
- 2 tbsp porridge oats
- 2 tbsp Greek yoghurt full fat
- 3 tbsp oat milk (or any plant milk) plus a bit extra
- 1 tbsp pumpkin seeds
- 1 tbsp walnuts crumbled
- 2 handfuls blueberries
Instructions
- Grate the pear into a bowl and add the oats, half the yoghurt, the oat milk and most of the nuts and seeds.
- Leave overnight.
- In the morning, check the consistency and dilute with a little more oat milk if it is too thick.
- Spoon on the remaining yoghurt, pile on the berries, remaining nuts and seeds, then serve.
Notes
This is a perfect breakfast for those busy autumn mornings. It's all made the night before so can be eaten straight away or taken into work. Porridge oats are full of fibre and provide slow release carbohydrates, therefore sustaining energy levels and improving mood. The protein from the yoghurt, nuts and seeds gives this breakfast extra protein, fibre and omega 3 fats which are vital for brain function.