Soaking oats is a time-honoured route to a tender, tasty high-ﬁbre breakfast – Bircher muesli is the classic example and ‘overnight oats’ the trendy interloper. This super-simple version uses jumbo oats, omega-rich seeds and skin-on almonds, which plump up and soften as they soak in orange juice and kombucha (or water). The result is juicy and mild, ready to be sweetened with a little fruit; I like a handful of raisins (which you can soak with the oats), or a grated apple – or both. If you include chia and/or ﬂax seeds you’ll get that distinctive slippery texture, which not everyone loves but I do!
120g (7–8 tbsp) jumbo oats (or porridge oats)
A generous handful (30g) of mixed nuts and seeds (such as almonds and pumpkin, sunﬂower, poppy, ﬂax and chia seeds)
Juice of 1 large or 2 small oranges
A small glass (about 150ml) kombucha (page 244) or water
A handful of raisins, chopped dried apricots or other dried fruit (soaked with the oats if you like), and/or a handful of berries, or a sliced small banana, or an apple, chopped or coarsely grated
1–2 generous tbsp natural yoghurt or keﬁr (page 246), optional
Toasted buckwheat groats (optional)
Combine the oats, nuts and seeds in a breakfast bowl (adding some dried fruit if you like). Add the orange juice and the kombucha or water. Mix well.
Cover the bowl and place in the fridge or a cool place for 6–8 hours or overnight. If possible, take the soaked oats out of the fridge half an hour before you want to eat them, so they’re not too chilly.
Serve with your chosen fruit. You could also add a spoonful or two of yoghurt or keﬁr and, to bring some crunch, a few toasted buckwheat groats.
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