I do love breakfast and this Plum and Ginger Overnight Oats recipe certainly hits the spot.
I find if I make time to eat a healthy breakfast first thing then I am less likely to crave sugary snacks later in the morning. However, when I was younger I couldn’t face breakfast first thing so I fully understand if you feel the same. The beauty with overnight oats is they make a great brunch, snack or lunch too. You can make a batch at the beginning of the week and portion it out into containers to take on your commute or to eat at work.
This breakfast reminds me of an oaty, fruit crumble with the ginger giving it a lovely warming flavour. The plum and ginger are also reminiscent of Autumn but you could give it a Spring time twist by substituting the plum for fresh stewed or tinned (canned) rhubarb.
Obviously the fruit element adds to your five-a-day. The addition of pumpkin and sunflower seeds provides protein, unsaturated fats, Omega-3 and nutrients such as iron, selenium, calcium and B vitamins. The oats provide Beta-Glucan fibre which is great for lowering HDL cholesterol (the unhealthy one) and will help keep your gut microbiome healthy and functioning. Oats also help to regulate your blood sugars, which reduces those mid morning cravings. The milk and yogurt add a little dose of calcium to help keep your bones and joints healthy.
If you enjoyed this version of overnight oats, you might also like to try my Carrot and Pecan Overnight Oats.
I hope you enjoy this recipe. Let me know in the comments below what you think.
Plum and Ginger Overnight Oats
- Mixing bowl
- 2 cups rolled oats
- 1 tsp vanilla extract
- 1/2 cup mixed sunflower and pumpkin seeds
- 1 tbsp runny honey
- 2 tsps ground ginger
- 1 cup drained and chopped tinned plums (canned)
- 1 cup milk of choice
- 2 tbsp Greek Yogurt
- Mix all the ingredients together in a bowl. Leave overnight in the fridge and serve for breakfast the following morning.
- This mixture will keep for 2-3 days in the fridge.