Adding a layer of tangy berry puree makes this pureed oat recipe super tasty. To save time, consider doubling the pureed berry component and serve with an unsweetened high protein yoghurt for an equally delicious breakfast on another day. The overnight oats will keep in the fridge for a up to 3 days. The berry puree can also be frozen if you end up increasing the volume made.
- Prep: 30 Minutes
- Portions: Makes 3 small ramekins
Ingredients:
- 1/4 cup raspberries (fresh or frozen)
- 1/4 cup chopped strawberries (fresh or frozen)
- 1 tsp maple syrup
- 1 tbsp water
- 1/4 cup wholegrain oats
- 1 tsp chia seeds
- 1 tsp sunflower seeds
- 1 tsp pumpkin seeds
- 1 tsp vanilla essence
- 1/2 tsp ground cinnamon
- 125ml milk (or unsweetened soy milk)
- 3 heaped tsp Greek yoghurt (or unsweetened soy yoghurt)
Method:
- Place the berries, maple syrup and water in a small saucepan and simmer until the berries have softened. Set aside to cool
- Once the berries have cooled, place them into a blender or food processor and blend until smooth. Pour the mix into a small bowl and set aside.
- Re-use the same blender or food processor to then blend the oats, seeds, vanilla essence, cinnamon, milk and yoghurt until smooth
- Divide the oat mix into 3 small ramekins
- Add a third of the berry mix to each ramekin and smooth out using the back of a teaspoon
- Refrigerate overnight and serve the next morning
