If you’re new to overnight oats, then I’d recommend you start with my classic Bircher Muesli, as it has a more conventional flavor, but once you’re ready for something new, this is the recipe to choose. It’s absolutely incredible, one of my favorite breakfasts ever. The taste is unique, while the puréed beets, apple and banana make each bite so creamy. It’s also the most beautiful pink color, which always cheers up a weekday morning!
Serves 2
1 small beet
1 apple
1 tablespoon maple syrup
1 tablespoon almond butter
1 banana
13/4 cups rolled oats
2 tablespoons shelled hemp seeds (optional)
2 tablespoons chia seeds
Preheat the oven to 425°F (convection 400°F), then place the beet in a baking pan and allow it to cook for 45 minutes to 1 hour, until the skin can easily be peeled off. (If you’re using a pre-cooked beet, you can skip this step.)
Once the beet has cooled, peel the skin off with your fingers (discard it) and place the beet in a blender.
Peel and core the apple, chop it into a few pieces, then place these in the blender too.
Add a generous 3/4 cup of water, the maple syrup, almond butter and banana to the blender and blend for 30 seconds or so, until the mixture is smooth.
Pour your oats into 2 jars (with lids), then pour half the blended mixture over each. Add half the hemp seeds and chia seeds to each jar and mix well.
Put the lids on the jars and place them in the fridge to soak overnight, or for at least 4 hours. This will keep in the jars for up to 2 days. Return to room temperature to serve.
Tweak It
This is also delicious served hot: simply place the soaked oats into a pan, add a little oat milk and allow to warm up for a minute or so, watching carefully that the pan doesn’t get dry.