The bubbling pot of tomato, coconut milk, red lentils and curry gurgled furiously on the small, old-fashioned stovetop. I stand impatiently waiting for our dinner to cook, whilst enjoying the last rays of sun as the dreary grey english skies threatened to burst with rain any minute.
Zoe and I just spent the last few days crashing at our friend’s dorm room at Oxford University. Our days have been filled with food fun and flair trying out all the local “hipster” vegan, gluten free bakeries, cakes, breads, salads. From apple cinnamon cakes, banana cakes, scones and jam to chicken fricassee, rosemary roasted potatoes, chickpea spinach curry – to say our palates were in heaven would be an understatement.
The old washing machine and dryer churned loudly, awakening me from my stupor of thoughts. I quickly leaned down to take a quick taste. Mmm..the spicy hint from the chili flakes and the earthy rich tones of the curry powder. Being in England had reinvoked my love for curries, chocolate and most importantly breakfast.
If there is one thing I have learnt from the past week here traveling, breakfast was a meal not to be taken lightly. We spent the last few mornings splurging on some of the most delicious sweet treats. We had opted for more of a sweeter start to our late mornings with gluten free sourdough toasts with jam; banana lucama bread; chocolate walnut brownie; orange raspberry cake.
As fancy as it sounds, I find myself craving something much more ordinary.
I can’t help but think of this AMAZING overnight oats recipe we had created a few months back! Work/ school mornings was always a real struggle for me. Eating breakfast on the go was literally my only option. During our internship in Ohio, we went cherry picking at a nearby friend’s farm. With our fresh buckets of tart raspberries, sweet cherries, gorgeous strawberries, crunchy melons, Zoe and I knew we could not let go of this opportunity to create healthy, seasonal and nutritious breakfast. So we decided to make overnight oats.
You would not believe how simple it is to make it – 3 INGREDIENTS.
Throw a few things together the night before or even days before, put it in the fridge and voila you have one of the most amazing breakfasts ready for you every morning. Easy and absolutely delicious. (Even being a not-so-avid fan of oatmeal girl, I absolutely fell in love with this)!
The best part is that you can top it off with any kind of combinations to your liking. Use your favorite fruits, nuts, dried fruits, compote and yogurt. Your breakfasts will never be boring again.
It may not be as fancy as an English breakfast, but it will definitely give you wonderful boost to your start of the day! Happy August!
- ½ cup GF Oats
- 1 cup unsweetened vanilla almond milk
- 1 tbsp chia seeds
- Garnish: Raspberries, Blueberries, Strawberries, Cherries, Maple Syrup/Honey
- Mix everything together in a container.
- Cover and leave it to refrigerate overnight.
- In The Morning: Top with Fresh berries; Honey/Maple Syrup/Agave; Nuts; Coconut Flakes; Cacoa Nibs.
(This post is featured on Twinkly Tuesday, Full Plate Thursdays)