Overnight oats with roasted plums
Breakfast decided the night before, which is most of the battle.
Words — WT Editorial Team
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 2
- Level
- Easy
Roasting the fruit is the step people skip and the step that makes this taste like something you chose rather than something you settled for.
Do a whole tray of plums on Sunday and you have five mornings covered.
Ingredients
- 100g rolled oats
- 2 tbsp chia seeds
- 300ml milk of your choice
- 150g thick yoghurt
- 6 plums, halved and stoned
- 1 tbsp honey or maple syrup
- 1 strip orange peel
- Toasted seeds and nuts, to finish
Method
- 1
Stir the oats, chia and milk together, cover and refrigerate overnight.
- 2
Heat the oven to 190°C. Roast the plums cut-side up with the honey and orange peel for 20–25 minutes until slippery and dark at the edges.
- 3
In the morning, loosen the oats with a splash more milk and fold through the yoghurt.
- 4
Spoon over the plums with their syrup and top with seeds.
Notes from the kitchen
- Roasted plums keep four days and are equally good on toast with ricotta.
- Out of season, use apricots, rhubarb or frozen cherries.
Why we cook it
Oats and chia give slow-releasing carbohydrate and soluble fibre; the yoghurt adds protein so the morning does not end in a 10am biscuit.
The Sunday Edit
Five things worth knowing for a healthier week.
