I am an avid lover of all things oaty and love my breakfast bowl of porridge, especially when it is cold……my favourite recipe is my mum’s recipe for “Teacup Apricot and Honey Porridge” which is easy to make and is a great start to any day. I am also a huge fan of oats when used in baking and cooking such as biscuits, bread, pancakes and even stuffed tomatoes as my recipe for Stuffed Tomatoes with Herbs & Oats (Gluten Free) highlights. It’s such a versatile ingredient with an exemplary pedigree for health and well-being, as the information shows below:
Oats Lower Cholesterol Levels
Unique Oat Antioxidants Reduce Risk of Cardiovascular Disease
Oats can Prevent Heart Failure
Oats have Significant Cardiovascular Benefits for Postmenopausal Women
Oats Enhance Immune Response to Infection
Oats Stabilise Blood Sugar
Oats and Other Whole Grains Substantially Lower Type 2 Diabetes Risk
However, when the weather was blistering hot and muggy recently – just before the summer storms hit, even I was too hot and bothered to enjoy my morning bowl of porridge – so, I decided to create a “no-cook” overnight oatmeal recipe for sunny days. Not only did I use some wonderful organic oats by Mornflake in my recipe for Overnight Oats with Honey & Raspberries, but I added some fabulous home-grown raspberries, some creamy vanilla yoghurt and some British organic honey to my oat pots too. This recipe is so easy to make, it requires no cooking as I mentioned before and sits quite happily in the fridge (overnight) whilst developing in to a thick, creamy and unctuous breakfast delight…..the added honey and raspberries give it an almost Atholl Brose kind of flavour, minus the whisky of course……but now I come to think of it, whisky would make a fabulous addition for a very cold day perhaps!
This recipe is a basic blueprint – you can use any fruits that are seasonally available and to taste, as well as flavoured yoghurt and maybe some added seeds and grains too……almond or soya milk would be great substitutions for cow’s milk, and in place of honey, agave syrup could be used. I have also discovered that frozen fruits work very well in this recipe and there is no need to defrost them before adding them to the oat layered mixture. Although I used organic oats this time, I have also used jumbo oats, and I love the texture that jumbo oats give to this simple breakfast recipe……and even better if they are Scottish jumbo oats.
With thanks to the lovely team at Mornflake who gave me a goody bag that was packed with their tasty oat products to play with, and another big thanks to them for offering the very same goody bag as a giveaway for all Lavender and Lovage readers…..this fabulous prize comprises:
• Mornflake Organic Oats
• Mornflake Scottish Jumbo Oats
• Mornflake Superfast Oats
• Mornflake Coarse Oatmeal
• Mornflake Oatbran
• Mornflake Oatbran Nuts & Seeds Granola
• Mornflake Hessian bag
The recipe for my Overnight Oats with Honey & Raspberries is shared below and I hope that you will enjoy this fabulous, quick and easy breakfast dish if you make it……..please do let me know what fruits and flavour yoghurt you used……..and DO have a go at entering the giveaway below. That’s all for today, see you soon with more new recipes, reviews and kitchen/travel chat. Karen
Overnight Oats with Honey & Raspberries
This tasty gluten free breakfast is so easy to prepare and requires no cooking. Adjust the fruit according to season and taste, and try to use jumbo oats in this recipe for the best results. Flavoured yoghurt are also wonderful in this recipe.
- 2 x 125ml vanilla yoghurt (or plain yoghurt)
- 100g porridge oats (jumbo oats are best)
- 6 tablespoons of milk mixed with 4 tablespoons honey
- 50g to 75g fresh raspberries (or mixed berries, frozen berries also work well)
This tasty gluten free breakfast is so easy to prepare and requires no cooking. Adjust the fruit according to season and taste, and try to use jumbo oats in this recipe for the best results. Flavoured yoghurt are also wonderful in this recipe. These overnight breakfast oats are perfect for anyone who wants breakfast on the go, or for camping and caravan holidays.
|Step 1||Mix the oats with the yoghurt and honey milk in a mixing bowl. Stir well to combine.|
|Step 2||Spoon half of the oat mixture in to 2 x jam jars, I used 450g (1lb) size jars.|
|Step 3||Scatter over half the raspberries and then cover them with the rest of the oat mixture. Finish the layers with the remaining raspberries and cover before storing in the fridge overnight.|
|Step 4||Keeps fresh for up to 2 to 3 days. These overnight oats are best enjoyed cold.|
To enter this Giveaway, all you have to do is the following:
1. Complete the Rafflecopter widget below to verify your entries – THREE mandatory questions will appear, which you need to answer by leaving an answer to the question shown above at the bottom of the post, liking the Mornflake Facebook page and liking my Facebook Page, before going back to the Rafflecopter form and hitting “Enter”. (After this, you can complete the bonus entries as explained on the form to increase your odds of winning – you can also return daily to tweet this for more bonus entries)
2. Entries are by blog comment, Twitter, Facebook etc
3. Closing Date: 30th September 2014
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