Raspberry & Blood Orange Overnight Oats

Pretty pink oats which you prepare the night before, so that breakfast can be speedy in the morning. The oats soak up the orange juice and the yoghurt overnight to make them beautifully soft and fruity. This is citrusy twist on a traditional Swiss recuperation recipe and is a perfect food to nourish a child after a period of illness.

Blood orange juice colours the oats a gorgeous pink and this adds nine times the antioxidants and double the Vitamin A of navel oranges. However, you can easily use normal orange or even clementine or mandarin juice in this recipe.

The yoghurt, oats and soaked raisins helps to restore the microbial balance in the gut with both probiotic bacteria and prebiotic fibres. The orange gives a welcome boost of vitamin C.

Overnight the chia seeds become softer and more digestible and the act of soaking them releases the omega 3 which is so important for growing brains. Chia and oats are also rich in calcium, a key nutrient for bone health.

For very young babies and fussy eaters grind up the seeds before adding to the oats. Suitable from 6 months old, omitting the honey for under 12 months.

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Raspberry & Blood Orange Overnight Oats

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Prep Time 5

Total Time 8 5

Course Breakfasts

Servings bowls

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Nut-free, Vegan, Vegetarian

Ingredients

30 g Porridge Oats
40 ml Blood Oranges (juice)
10 g Raisins
15 g Chia Seeds
5 g Pumpkin Seeds
5 g Sunflower Seeds
100 g Yoghurt (plain, but Greek style or kefir work well)
15 g Raspberries
30 ml Milk
Runny Honey (to drizzle)

Instructions

Place all the ingredients except the milk and honey in a small bowl and stir.
Cover and place in the fridge overnight.
In the morning stir in the milk and serve with a drizzle of honey. On cold mornings warm up the milk before stirring it, so the oats are less chilly.

Notes

Gluten free: use gluten-free oats.
Easy to make dairy free/vegan by swapping the yoghurt to vanilla coconut yogurt and the milk to almond, cashew, oat or coconut.

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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