Since I have been in lock-down, I have a lot more time to make a cooked breakfast in the mornings. That said, the number of eggs and fried potatoes that I should (rather than could) consume has led me to alternate them with oats. While hot porridge is actually one of my favourite day-starters, they are not always practical, so I have been using several variations of cold “overnight” oat recipes that I use during the typical rushed “go to school” days of the past. These are easy and convenient as they are ready for the on- the-go approach to breakfast.
- Porridge Oats 1/2 cup
- Unsweetened Soy Milk (any milk will do)125 ml
- Stevia 1/2 tsp or Sugar* 2 tsp
- Cinnamon 1/2 tsp
- Fruit as below
In a wide mouth glass or small bowl (I personally find an repurposed salsa jar the perfect size) add the oats, cinnamon, and sweetening. Add the fruit and mix well. Then pour the milk over the dry ingredients, stir once or twice and place in the fridge over night. That’s all there is to it.
For the “fruit” I have used the following variations –
- Raisins 1/8 cup
- Figs 2 diced
- Dates 2 diced
- Seedless Clementine segmented
- Honey 1 Tbs *omit other sweetening for this one
- Dried Apple 2 rings diced
- Almonds 1 Tbs slivered