My mid morning overnight oats and groats this morning were delicious and creamy. Comparable to an apple pie. They didn’t however look as good as they tasted!
Warm oats, groats, stewed apple, cranberries, lots of cinnamon and cold soy milk!
The buckwheat groats were a surprisingly welcome addition! Sonia at the healthy foodie blog has some great overnight cereal ideas, all of which I’m eager to try and put my own spin on and the addition of the buckwheat groats to an overnight oats classic was the first in a long line of overnight experiments to come.
I made sure to take a few snaps before I gobbled them up in between a webinar and meeting this morning.
Apple Cranberry Cinnamon Overnight Oats and Groats Bowl
Servings – 1
Preparation Time –10 minutes
Cooking Time – 4 hours – Overnight
- 30g (just over 1/4 cup) rolled oats
- 1 tbsp buckwheat groats
- 125ml (1/2 cup) boiling water
- 1 small apple peeled, cored and diced
- 1 tsp honey
- 1 tsp cinnamon
- 1 tbsp dried cranberries
- 125 ml (1/2 cup) soy milk to serve
- Place apple pieces in a microwave safe bowl with 1 tbsp on water, cinnamon and honey
- Microwave for 2-3 minutes until soft (it’s quicker than stewing them and you don’t have to keep an eye on them)
- Blend apple to a chunky puree
- Mix together oats, groats, cranberries (save a few to place on top) and stewed apple apple
- Cover with bowling water and place in the fridge for at least 4 hours or overnight
- Serve warm (heat for 2 minutes in the microwave) with cold soy milk (or yoghurt if you prefer!) and top with remaining dried cranberries
As much as I love Quinoa it doesn’t replace my subordinate love for couscous which unfortunately for me is packed full of wheat. Now that I’ve found millet my grain collection feels much more complete!
It’s actually much tastier than couscous, with a lovely nuttiness about it and it formed the basis of my fresh and extremely satisfying lunch today.
I also had a lovely juicy peach and an equally juicy plum on the side.
Servings – 1
Preparation Time – 10 minutes
Cooking Time – 20 – 25 minutes
- 50g (just under 2oz) uncooked millet
- 250ml (1 cup) water
- ½ medium cucumber diced
- 1 small carrot diced
- 1 large plum tomato (or 2 smaller ones) diced and deseeded
- 1 medium spring onion (scallion) sliced finely
- 5-6 black pitted olives sliced
- ½ tbsp lemon juice
- 1 small garlic clove minced
- 2 tbsp chopped fresh parsley (plus a little extra for sprinkling for on top)
- Cover millet with cold water and simmer for 15-20 minutes
- Combine all other ingredients except for the parsley
- Once millet is cooked allow to cool before mixing with the veggie bowl
- Stir in parsley, ensuring every element of the Tabbouleh is nice and evenly distributed
- I prefer to let it stand for at least 20 minutes (or overnight is even better) to allow the flavours to fully combine
- Season with salt and black pepper and sprinkle with extra fresh parsley to serve