“There’s a lot to love about this humble jar of soaked overnight oats – not only is it full of nourishing goodness, but it’s also a brilliant blank canvas for so many different fruits and flavours, and it’s your best friend for when you’re dashing out the door for a busy day ahead, or just simply heading out for a picnic to enjoy the great outdoors.” Sarah Graham.
Add the following to a large mixing bowl
- 1 cup buckwheat, rinsed
- 1 heaped cup whole oats
- 2 apples (or pears or even carrots or beetroot) finely chopped
- 1 cup roughly chopped blanched almonds or pecan nuts (or a mix of both)
- ½ cup mixed seeds
- ½ cup cranberries (without added sugar)
- 2 Tbsp hemp seeds, or 1 Tbsp hemp seed powder
- 2 Tbsp baobab powder
- ½ cup fresh orange or apple juice (or clementine)
- Juice of 1 orange
- 1-2 cups cooled rooibos tea (mixed with 1 tsp honey if you like) or nut milk
- ½ – 1 cup maas (or buttermilk)
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- 1-2 Tbsp of cacao powder for chocolate variation
Toppings, to serve
- Greek Yoghurt or coconut cream
- Extra nuts and seeds (chia seeds, mixed seeds)
- Honey or maple syrup (just a small drizzle)
- Fresh or frozen berries (blueberries)
What to do
Mix everything together, transfer to a large glass jar with a lid, and store in the fridge overnight or until serving.
If you are gluten intolerant make sure you buy certified gluten free oats.
One batch lasts in the fridge for up to 7 days.
Photo from ‘Sarah Graham’s Food Safari Season 2’ by Ricardo de Leça.