FROM OUR KITCHEN
"This soaked oats recipe is a wonderful summer breakfast that will sustain you all morning. You can do it in batches, dividing it up in your Extra Small bowls, to have you set for the mornings ahead to grab when you’re on the go. Swap in your favourite nuts and seeds as you please, and play around with the toppings. Nut butters, coconut yoghurt, something with some crunch and cinnamon are always great additions."
Recipe, photography and introduction by Harriet Davidson
Ingredients
1/3 cup oats
1/2 tsp cinnamon
1 tsp honey
1 tbsp linseed
1 tbsp chia seed
1 tbsp coconut yoghurt
1/4 cup oat milk or water
Wedge of lemon
1/2 tsp apple cider vinegar
Method
Place all soaked oats ingredients together in a bowl and stir to combine well. Place in Styleware bowl, cover with lid, and leave in fridge overnight.
To serve, add toppings as desired. A few favourite combinations:
Banana, blueberry, coconut yoghurt, walnuts, sesame seeds, cinnamon Mango, coconut yoghurt, coconut flakes, almond butter, flaked almonds, toasted buckwheat Berries, Greek yoghurt, honey, toasted buckwheat, cashews, cinnamon
Soak overnight in our Extra Small Bowl and bring wherever takes your fancy the next morning.
Other serving-ware shown:
Small ceramic pink and blue bowls- Made and More Melbourne
All others props stylist’s own
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