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Love is a fruit in season at all times, and within reach of every hand - Mother Teresa

OVERNITE OATS

When I was a little, my father owned two banana plantations for a few years. Since we were ‘cash’ poor, my mother served bananas for sweet and fruit dishes. It may seem strange that after eating an abundance of bananas for most of my early years, they are a fruit I never tire of: often using them to make baked green bananas (an idea from the Pacific Islands), eaten ripe when the skin speckles brown, frozen for smoothies and nicecream, chopped in a fruit salad… the options are endless.

Soft fruits are the liquid base for this recipe of overnight oats. You can pair whatever soft fruit is in season with a banana, simply add coconut water, nut butter and blend. When making overnight oats, I don’t use a sweetener (calories do add up). While admitting truth here, I confess to using water, although almond milk or coconut milk would be delicious and creamy, yet will somewhat hide the fruit flavours. Coconut water enhances the delicious fruit flavours, so is wonderful for guests or for a special breakfast on the weekend. And while I’m revealing secrets; for everyday breakfast meals, I use hemp seeds to provide protein and energy for my busy workday.

 

Health benefits:

·       Hemp seeds are an excellent source of essential fatty acids including Omega 3, 6 and GLA in the perfect balance. They are a more digestible protein than meat, whole eggs, cheese, human milk, cows milk or any other high protein food. Rich in Vitamin E.

·       GLA, gamma linolenic acid, is an essential omega-6 fatty acid found in egg yolks that has been proven to naturally balance hormones.

V, DF, GF, SF

 Serves 2

 

1 piece soft fruit - peach, apple, pear, ½-1 cup raspberries or strawberries

1 banana

1 cup coconut yogurt (or coconut milk)

1 tablespoon rice malt syrup

1 tablespoon nut butter, almond or cashew

1 cup rolled oats, GF if needed

1 teaspoon mixed spice

2 tablespoons shredded coconut

2 tablespoons chia seeds

 

Chop soft fruit and banana into pieces and place in blender. Add coconut yogurt, rice malt syrup and nut butter to the blender and blend until smooth. Add the oats, mixed spice, shredded coconut and chia seeds into two glass jars, and pour even amounts of fruit mixture into the jar and stir until combined. Screw lids onto the jars and refrigerate overnight. Overnight oats can be eaten chilled, directly from the jar for those in a rush, or poured into a bowl and eaten with added fruit, or warmed on the stove with a little milk for cold mornings.

Enjoy!