BREAKFAST SORTED
ULTIMATE OVERNIGHT OATS You’ll love waking up to this zing y breakfast – and it’s guaranteed to set you up for the day ahead P E AC H , G I N G E R & B L U E B E RRY O V E RN I G H T OAT S
RECIPE JENNA LEITER PHOTOGRAPHY TOM REGESTER FOOD STYLING HANNAH YEADON PROP STYLING TAMZIN FERDINANDO
Serves 4 Takes 10 mins plus overnight chilling Cost per serve £1.01 200g whole rolled oats 200g low-fat natural yogurt 170ml hazelnut or almond milk 1 ball stem ginger from a 350g jar, finely chopped, plus 1½ tbsp syrup 410g tin sliced peaches in light syrup, drained and roughly chopped 150g pack blueberries (halve some of them, if you like) 4 tsp roasted chopped hazelnuts
1 In a bowl, mix the oats, yogurt, milk, stem ginger and syrup until well combined. Divide the mixture between 4 bowls (or sealable jars if taking to work), then top with the peaches and blueberries. Cover and chill in the fridge overnight. 2 The next day, remove from the fridge and scatter 1 tsp hazelnuts over each to serve. The oats will keep in the fridge, without the fruit and nuts, for up to 3 days. Each serving contains Energy
Fat
Saturates
1416kJ 335kcal 17%
7g 10%
1g 7%
Sugars
Salt
23g 0.2g 26% 3%
of the reference intake. See page 8. Carbohydrate 61g Protein 9g Fibre 6g Source of protein; source of vitamin B1
COOK’S TIP Use whole rolled oats, as they have a lovely creamy texture; instant or flaked oats are smaller and will break down too much.
Flavour twist For a chocolate version, swap the ginger for ½ tbsp cocoa powder. Substitute the hazelnuts with 1 square of dark chocolate, finely grated over the top, to serve. 33