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Peach, ginger and blueberry overnight oats recipe

52 ratings

Preparing your oats the night before lets you start the day with an easy morning. These creamy oats combine fresh fruit, crunchy hazelnuts and warming stem ginger for a super-quick tasty breakfast. See method

Serves 4
10 mins plus overnight chilling
335 calories / serving
Healthy
Vegetarian

Ingredients

200g Grower's Harvest porridge 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

Each serving contains

Energy
1415kj
335kcal 17%
Fat
7g 10%
Saturates
1g 7%
Sugars
23g 26%
Salt
0.2g 3%

of the reference intake
Carbohydrate 61.4g Protein 9.2g Fibre 5.9g

Method

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.
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.

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.

Tip: Use whole rolled oats as they have a lovely creamy texture; instant or flaked oats are smaller and will break down too much.

See more Breakfast recipes