Carrying on with breakfast options that can be wolfed down in a mad rush at 5:30 AM, I’ve come up with a rather epic recipe for overnight oats that not only will keep hunger at bay for hours, but also tastes so unbelievably indulgent you won’t mind putting in the effort the night before.
Oats are not always gluten free (due to cross contamination at processing/packaging facilities), so if you have issues digesting gluten, make sure to double check allergen information.
60-100 g fresh rhubarb stalks cut into 10cm long pieces
1 tsp coconut oil
1 tsp coconut sugar
50 g (gluten free) jumbo oats
1 tbsp almond flour
1 tbsp poppy seeds
juice of 1 small orange
zest of 1/2 orange
1/4 tsp cardamom
The how to:
- Melt the coconut oil in a small saucepan. Add the rhubarb and sprinkle with coconut sugar.
- Cook on a low to medium heat for 10-15 minutes or until the rhubarb has softened/is pulling apart. Transfer the stew into a smallish cup, jar or glass and let it cool down.
- Place the oats, almond flour, poppy seeds and cardamom in a small bowl. Add the orange zest and juice and mix thoroughly.
- Pour the oat mixture onto the rhubarb and cover with cling film (or lid if using a jar). Let it rest in the fridge (you guessed it!) overnight, and enjoy in the early rays of sunshine!
* Depending on the size and juiciness of the orange you use, more oats may be required to absorb the moisture. See that’s where I struggle with developing recipes – so much is down to personal preference! Some people like their porridges/birchers dry, others like ’em more liquid. I suppose you should just use these quantities as a guideline to figure out whatever you like best.. 🙂