Persimmon Overnight Oats
A simple breakfast of rolled oats with grated persimmon and orange blossom water, soaked overnight in milk and Greek yoghurt
Servings: 4 people
Ingredients
- 1 cup traditional rolled oats
- 1 cup Greek yoghurt
- 1 cup milk of your choice
- 1 firm persimmon, grated with the skin on
- 2 tbsp sunflower seeds toast extra to sprinkle on top
- 2 tbsp pumpkin seeds toast extra to sprinkle on top
- 2 tbsp orange blossom water substitute with orange zest and orange juice
- 2 tbsp maple syrup
- pomegranate arils or mixed berries to serve
Instructions
- Toast the sunflower seeds and pumpkin seeds together in a dry frypan until they start to pop and turn golden in colour. Set aside to cool.
- Mix the rolled oats, milk, yoghurt, grated persimmon, orange blossom water and maple syrup altogether in a large bowl. Stir in the cooled, toasted seeds.
- Store overnight in the fridge in a large container with a lid, or 4 small glass jars for individual serves.
- The following day, taste before serving. You may wish to add a little extra maple syrup. Top the oats with pomegranate arils or mixed berries and a few extra toasted seeds.
Notes
Store the overnight oats in a sealed container in the fridge for up to 3 days.