Prebiotic-packed overnight oats
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Liam Desbois
Prebiotic-packed overnight oats
Stir in berries and apples for a hit of healthy compounds and top with a dollop of Greek yogurt, which has more protein than regular yogurt and keeps you fuller for longer, as the fat and protein help slow down your blood sugar response. This breakfast gets even more special when you add nuts and seeds; chia seeds are high in fibre, and pistachios are linked to lower levels of inflammation
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (serving)
Calories
441Kcal
Fat
19gr
Saturates
8gr
Carbs
49gr
Sugars
25gr
Fibre
7gr
Protein
15gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 125g rolled or porridge oats*
- 2 tbsp chia seeds
- 2 tbsp maple syrup
- 1⁄2 tsp almond or vanilla extract
- 1 apple
- 275ml milk* of your choice, plus extra if needed
To serve
- 300g natural Greek-style yogurt*
- 2 nectarines, diced
- 100g blueberries
- 40g pomegranate seeds
- 40g pistachio kernels, roughly chopped
Step by step
- Put the oats in a lidded container and stir in the chia seeds, maple syrup, almond or vanilla extract and a pinch of salt. Using the coarse side of a box grater, grate in the apple, skin and all (discard the core). Stir together, adding the milk, then cover and chill in the fridge overnight, letting the oats soak up the liquid and soften.
- To serve, add a splash more milk if needed to get the consistency you like. Divide the oats among cereal bowls, or lidded jars for a portable breakfast. Spoon on the Greek yogurt, then scatter over the diced nectarines, blueberries, pomegranate seeds and pistachios.
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The soaked overnight oats (minus toppings) can be kept in the fridge for up to 4 days.
*Use gluten-free oats and/or dairy-free milk and yogurt, if required.
