What a discovery for a weekday breakfast: no effort, good for you and oh so tasty.
A while back I had a couple extremely early mornings. It was for a great cause as it was all about getting my renovation project finished. But by mid morning I was both starving and still too sleepy to actually cook breakfast – especially with workmen all over the place. I needed to find a no fuss dish that I could prepare the night before – I discovered the idea of over-night-fridge-oats on the busy mommy blog.
Just to prepare you: when I took the first bite I was taken aback a little – it tasted so… “wholesome” but by about the third mouth-full I was smitten: velvety smooth creaminess….. with the bite of oats….and all of it freshened up by bursts of blueberry. I ended up making this dish three days in a row (which also included a weekend morning without any rush at all).
(for the original recipe in cups and ounces visit the busy mommy blog)
120 yoghurt (I love using Total 0% Greek Yoghurt, but really any creamy yoghurt will do)
1 tsp vanilla aroma
200g frozen blueberries (do not substitute for fresh – you need the juices of the frozen berries)
45ml apple juice
optional: ¼ tsp cinnamon, 1 tsp ground flaxseed
to serve: agave syrup or honey
- Mix all the ingredients in a tupperware container with a lid.
- Keep in the fridge overnight.
- Serve cold topped with agave syrup or honey (and if you have some: fresh blueberries and raspberries)
Tips & Variations
Consider some of the following
- use vanilla yoghurt
- use (rice) milk instead of apple juice
- sprinkle with almonds