Start your day with these quick, easy and totally delicious strawberry, maple and pistachio overnight oats. Naturally dairy-free and suitable for vegans.
Tomorrow marks the start of Breakfast Week (24th-30th January 2016) and it therefore seemed wrong not to share a delicious breakfast recipe.
I think a lot of people look at Breakfast Week as a way to celebrate breakfast in all it’s forms (that’s certainly what I thought until I looked into it a bit more), but it’s actually specifically aimed at raising awareness of the benefits of eating a healthy breakfast and also to demonstrate all of the wonderful breakfast produce available around the country. It’s run on behalf of the British arable farmers so I thought I should do something cereal based for my Breakfast Week recipe and opted for one of my favourites – Overnight Oats. More specifically Strawberry, Maple and Pistachio Overnight Oats.
Believe it or not, this particular flavour was inspired by my favourite danish pastry, the maple and pecan danish. Maple and pecan overnight oats are one of my favourites but I’ve never put them on here as I always felt they could do with some fruit (because eating fruit in the morning makes me healthy – right?) but I hadn’t figured out the right one. I bought some strawberries a few weeks ago for a Valentine’s recipe I’m working on (which is not at all healthy by the way) and realised that it was just what my overnight oats had been missing.
The switch from pecan nuts to pistachios is basically because I’m shallow and all about appearances and pistachios are soo000 pretty (well for a nut anyway), all those beautiful hints of green and purple. They’re also a little less bitter than pecans which I like.
Ingredient experiments and becoming a better cook
One of my New Year’s resolutions was to experiment more with ingredients. I hope that by working my way through many of my favourite tried and tested recipes making little substitutions here and there, I’ll learn more about how ingredients behave and therefore be able to create even more yummy recipes in future.
There are loads of “alternative” milks on the market and until now I’d only tried coconut milk (which I love in both smoothies and overnight oats) so I decided it was time to give almond milk a try. This is probably going to sound a bit daft, but it tastes nuttier than I was expecting, I haven’t quite got used to it yet in smoothies but I can tell you it goes brilliantly in overnight oats. They already have a slightly nutty flavour from the oats so the addition of almond milk goes perfectly, I’m quite converted. Switching from cow’s milk to almond milk also means that this breakfast is naturally dairy-free and suitable for anyone following a vegan diet.
If you don’t happen to have any almond milk to hand then you can easily switch for regular cows’ milk, it works just as well.
Strawberry, Maple and Pistachio Overnight Oats
Active time: 3 minutes (1 minute the night before, 2 minutes in the morning)
Total time: 12 hours, 3 minutes (roughly, just make them before you go to bed and they’ll be there in the morning ready for breakfast)
Serves 1 (easily increased to serve more)
- 50g porridge oats (rolled or steel cut)
- 120ml almond milk or cows’ milk
- 2 tsp maple syrup
- 1 tbsp pistachio nuts (either chopped or whole, but not in their shells)
- 1 handful strawberries
These measurements are a rough guide, I just go by eye when I make it
- The night before you want to eat them, put the oats (50g) in a bowl and cover with the almond milk (120ml). Cover with clingfilm and leave in the fridge overnight.
- In the morning, slice a handful of strawberries.
- Remove the oats from the fridge and mix in the sliced strawberries, pistachio nuts (1 tbsp) and maple syrup (2 tsp) – alternatively don’t just mix them in, arrange them beautifully and take a quick picture for instagram 😉
If you go for the Instagram option then make sure you tag me @charlotteslivelykitchen as I’d love to see what you’ve made!
Calories: 334 kcal (17%), Fat: 12.4g (18%), Saturated Fat: 1.8g (9%), Carbohydrates: 43.7g (17%), Sugar: 10.4g (12%), Fibre: 7.4g (31%), Protein: 9.4g (19%), Salt: 0.2g (3%)
0.7 of your 5-a-day fruit and vegetables (but you could easily make it up to 1 with some extra strawberries).
This is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.
Free From/Suitable For…
- Suitable for Vegetarians and Vegans
The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
To find out more about breakfast week then head over to the Shake Up Your Wake Up website and if you want to know more about which other national food days, weeks and months are coming up then head over to my calendar where you’ll find a long list.