I’ve mentioned in previous posts that I’m not really a breakfast person during the week. Despite the old adage that it’s the most important meal of the day, I tend to grab a smoothie and go, rather than sitting down to eat anything like I should. But this recipe for overnight oats from Kym Grimshaw of Bristol-based food blog On The Plate might just persuade me to break my bad habits.
Firstly, it’s easy-peasy and takes no time at all – you just bung everything in a jar, leave it overnight, and it’s ready by morning. Secondly, it’s delicious AND healthy, with a lovely creamy texture and a big dollop of juicy summer fruit. Finally, it’s inspired by cherry Bakewells, and as I grew up near the Derbyshire town of Bakewell where the classic almond and jam dessert supposedly originated, it seems appropriate. Just don’t ask me the difference between a Bakewell pudding, a Bakewell tart and a cherry Bakewell, as I have absolutely no idea…
Ingredients (serves 1)
- A handful of fresh cherries, pitted and halved
- 50g of porridge oats
- 1tbsp of ground almonds
- 150ml of almond milk
- 1tsp of vanilla extract
- Cherry yoghurt, to serve
- Flaked almonds, to serve
- Put all the ingredients except the yoghurt and the flaked almonds into a jar, stir, and leave in the fridge overnight.
- Serve in the morning with the cherry yoghurt and flaked almonds, plus a few extra cherries if you fancy!
As always, Kym will have another delicious recipe to share with us next month, and there’s plenty more food inspiration from Bristol and beyond over at On The Plate.
All photography by Kym Grimshaw