Overnight oats make such a winning breakfast for busy households. This is a delicious, easy and nutritious overnight oat recipe packed with fresh strawberries and peach, chia seeds and pistachio nuts. Sweetened naturally with dried apricots. Simply prepare ahead the night before to quickly satisfy a hungry household in the morning, so no one is late for school or work. It’s also fairly easy to transport if your teen or tween gets an early bus into school or for you if you eat your breakfast at work.
These overnight oats have a beautifully soft texture and are easily digestible, so it is a brilliant recipe for sensitive tummies. Overnight oats have traditionally been used during times of recuperation after illness and help to reset the gut microbiome. This nutrient-dense recipe is packed with calcium-rich oats, yoghurt, milk and chia seeds as well as iron-rich pistachios and dried apricots. The chia seeds also contain brainy omega-3.
Suitable from 6 months if the apricots are finely diced and the pistachio nuts are ground finely. It is easy to make gluten-free, dairy-free and nut-free. Switch the fruit over the seasons and in the autumn try winter raspberries instead of strawberries or try a blackberry and apple combination!
- 100 g Oats
- 250 ml Milk (of choice)
- 75 ml Plain Yoghurt (or kefir or dairy-free alternative)
- 15 g Chia Seeds
- 60 g Dried Apricots (chopped into small pieces)
- 0.25 tsp Vanilla Extract (or paste)
- 1 Peach (or nectarine)
- 100 g Strawberries
- 30 g Pistachio Nuts (finely-chopped or ground up for under 3s)
- 5 ml Maple Syrup (or honey - both optional)
- Before bedtime, mix up the oats, milk, yoghurt/kefir, chia seeds, chopped dried apricots and vanilla paste together in a bowl, cover and pop into the fridge to soak overnight.
- In the morning, loosen the mixture with extra milk or yoghurt/kefir, and top with slices of peach, chunks of strawberries and chopped pistachio nuts. On colder autumn or winter mornings, gently warm up the soaked oats in a saucepan before adding the toppings.
- Drizzle on a little maple syrup or honey for anyone who has a sweet tooth. This is optional.
- Gluten-free - use gluten-free oats, buckwheat flakes or quinoa flakes.
- Dairy-free - use your plant-based milk and yoghurt of choice.
- Nut-free - switch pistachio nuts to mixed sunflower seeds and pumpkin seeds.
- On a chilly morning, gently warm up the soaked oats in a saucepan before serving.
- Store in the fridge for up to 24 hours. This does not freeze well.
If there are no ripe peaches how bad would it be to use tinned?
It’s totally ok to use tinned peaches (or similar) – ideally choose ones preserved in juice rather than sugar syrup.