Overnight Oats | Breakfast on the Go

Jamie Oliver makes this for his kids for breakfast on the way to school. He calls it Jool’s breakfast on the go. I make it for myself on the way to my morning downhill ski run. The weather can be so brutally cold early in the morning, I won’t think of not having something warm and substantial in my stomach before I head out. Soaking the overnight oats the night before, breakfast would be ready in less time it takes to make the morning coffee.

The overnight oats is not only good for sustenance, there is great pleasure and comfort in creamy oats blended with crunchy granola. Whether you like it hot (heat the porridge in the microwave), or chilled (by adding cold milk or yogurt), it’s a welcoming meal — even for one. Furthermore, the oats porridge tastes like an indulgence when you pile on top a generous amount of granola and fresh banana and berries. It’s a good feeling to take care of yourself, first and foremost, and get ready for the day — effortlessly.

Dr. Maximilian Bircher-Benner first popularized müesli by serving it at his sanitarium in the Swiss Alps. He mixed water-soaked oats, grated apple and nuts with condensed milk and yogurt. It is very much the concept behind Jamie Oliver’s Jools’ breakfast on the go.

Jamie Oliver gives a fantastic demo on a müesli via youtube.

This is not really a recipe, rather than a construction plan. The ratio of milk to oats is roughly two to one. A bit more milk with the addition of chia, flax, poppy or sesame seeds. I like the healthful and the creamy nature of chia seeds, which is a good source of calcium and iron. The tiny seeds also prevent the oats from glueing together.

Generally, I skipped the grated apple, unless I made several pots at once. I also skipped the dry fruits because my homemade granola has plenty of dry fruits in it. All I need is to remember to soak the oats and chia seeds the night before.

My go-to granola is a treasured recipe from Eleven Madison Park. It has mostly oats, pistachio nuts, pumpkin seeds, and coconut chips in it. I like to put in dried cherries, cranberries or other berries to finish it off. It is crunchy and chewy all at once. Sprinkled them on top of the oats imparts the desirable combination of texture, body and sweetness.

Prepare the best meal of the day for one or many: think overnight oats.

Ingredients: oats, chia seeds, apple, milk, granola, banana and berries

Soak oats and chia seeds, and grated apple (optional) overnight

Print Recipe

Jools’ Breakfast on the Go

Serves: 6

Ingredients

• 1 eating apple
• 100 g dried fruit, (I use dried blueberries, cherries and raisins)
• 200 g porridge oats
• 1 heaped tablespoon flaxseeds or chia seeds
• 500 ml unsweetened almond milk , or regular milk
• 1 large ripe banana
• 4 tablespoons natural yoghurt
• 1 handful of mixed nuts , (or use a handful of granola for a sweeter pot)
• 2 handfuls of fresh raspberries or blueberries, or a mixture of both
• runny honey , optional

Instructions

1

You will need: 6 portable pots with lids, plus spoons

2

Coarsely grate the apple on a box grater, then tip into a bowl. Add the dried fruit (finely chop it first if using larger fruit), porridge oats, flaxseeds and milk, then mix well.

3

Cover the bowl with clingfilm and leave in the fridge overnight to soak and swell.

4

In the morning, or when you are ready to assemble the pots, give the soaked muesli a good stir, and divide between your pots. Peel the banana and slice it at an angle.

5

Top each pot with some sliced banana, then add a spoon of yoghurt on top (this will stop the banana turning brown in transit). Roughly chop and sprinkle over the nuts, along with the berries.

6

Drizzle with a little honey (if using), then pop the lid on – don’t forget to take some spoons!

Notes

https://www.jamieoliver.com/recipes/fruit-recipes/jools-breakfast-on-the-go/