Breakfast, Recipes

Overnight Oatmeal Topped with Mango, Raspberry and Chopped Mint

April 19, 2015
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While I wasn’t a big fan of cereals and similar up to a year or so, I now like the many possibilities these rather basic ingredients offer. I definitely appreciate the positive sides of a quick but still delicious and, most important, varied solution to hungry and busy Monday mornings where time to prepare a ‘real’ breakfast is almost always rare.

These overnight oatmeal jars do not only look incredibly appealing, they are also perfect to prepare the night before, since they keep fresh in the fridge for at least three days. I used a basic recipe I adapted from ‘Green Kitchen Travels’, a wonderful book written by David and Luise, a couple currently living in Stockholm. Together with their daughter Elsa, they have travelled the world and brought home minds full of inspiration for new recipes, inspired by their experiences.

There are endless variations to this basic recipe possible, I used a mix of mangos and raspberries this time, but I’m already looking forward to try it out with rhubarb.

Overnight Oat Topped with Mango, Raspberry and Chopped Mint

70g rolled oats
1tbsp chia seeds
175ml almond milk
1 pinch of cinnamon
 
2tbsp raspberries (fresh or frozen)
1/2 choopped mango
1tbsp agave syrup
some mint leaves
 
1. Fill the jar with rolled oats, chia seeds, almond milk and spices. Stir to mix and close the jar with a lid.
2. Let it rest in the fridge for a few hours or overnight.
3. Chop fruits and let simmer together with the agave syrup in a small pan. 
4. Top the oatmeal pudding with stewed fruit and add finely chopped mint leaves on top.
5. Enjoy!

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