This is one of my favourite breakfasts to eat during the summer time, and it is easily prepared the night before. You can of course reduce the amount of nuts used and vary the dried fruit according to what you fancy. This stays fresh in the fridge for up to four days.
What you need
200g gluten-free porridge oats
6-8 medjool dates
stones removed and cut into chunks
A large handful sultanas
150g chopped mixed nuts and seeds of your choice
½-1 tbsp cinnamon powder
you can leave this out if you are not a fan
600ml Kara coconut milk or
What you do
Place the oats, dates, sultanas and your choice of dried seeds and nuts into a large bowl. Sprinkle with cinnamon powder if using.
Add the milk, stirring to combine. Place in the fridge until needed, preferably overnight.
When it comes to serving, spoon into your bowl, adding a little extra milk if you prefer a runnier, more moist consistency and stir.
Add either a handful of blueberries, a few banana slices or half a grated apple.
Drizzle with a little agave nectar or maple syrup before tucking in.
To serve, choose any of the following:
A handful blueberries/raspberries
Agave nectar or maple syrup to drizzle over the top
A handful goji berries
Oh and another thing...
Oats are rich in calming magnesium and brain-boosting B-vitamins, and as they also contain more soluble fibre than other grains, they are digested slowly and keep you feeling fuller for longer.