Anti-inflammatory overnight oats with yoghurt & berries

These prep-ahead, anti-inflammatory overnight oats are a quick and simple way to nourish yourself—no ‘cooking’ or hours spent slaving away in the kitchen required. Add whichever toppings take your fancy and enjoy the delicious sense of virtue that comes from being exceptionally organised.
Photo: Pip Farquarson

SERVES: 1 PREP TIME: 5 mins TOTAL TIME: 10 mins, plus >4 hours setting in the fridge

INGREDIENTS

½ cup traditional rolled oats

1 tbsp chia seeds

1 tbsp ground flaxseed

½ tbsp raw cacao

1 tbsp almond butter/spread

½ tsp maple syrup

`1/2 cup unsweetened almond mylk (or milk/mylk of your choice)

Pinch sea salt

To serve/layer in

Greek yoghurt, fresh or frozen berries (or berry compote), chopped kiwi, chopped nuts like pistachios, hazelnuts, walnuts, hemp seeds, pepitas, sunflower seeds and shredded coconut

METHOD

In a jar combine all overnight oats ingredients (except the toppings) and stir well with a spoon to make sure the chia don’t clump. You now have two options:

If taking it ‘to go’ - layer in the yoghurt, fruit and other desired toppings and then place in the fridge for at least 4 hours or overnight to properly set.

Or, if you’re planning on eating at the oats at home, put on a lid and place in fridge for at least 4 hours or overnight, and add the toppings just before serving so they maintain their texture.

The oats base recipe will last for up to 5 days in the fridge - so make as many as you need for the week and enjoy the virtuosity of a quick, nourishing breakfast made with love.

Buon appetito 🍋