Hello lovelies,
now that fall is here I'm usually in the mood for a breakfast that gives me real energy for the day. In summer I'm often happy with a bit of fruit and a coffee, but once it turns cold again I like something a little more substantial. One of my very favorite breakfast ingredients then is oats. They're not only filling, they're also incredibly good for you: they're rich in fiber, minerals and valuable vitamins, and of all the grains oats have the highest vitamin B1 and B6 content while giving you plenty of plant-based iron. Sounds pretty perfect, right? No wonder oats made it into my guide on nutrition and focus for kids, too. I sometimes wonder why I neglect them so much in summer, when I barely eat them outside of the occasional bowl of bircher muesli. (Note to self for next summer: eat more oats!) If autumn has you thinking about pumpkin at breakfast too, you'll find sweet and savory ideas in my collection of pumpkin recipes.
Beyond their impressive inner values, oats are wonderfully versatile and taste especially good in all kinds of combinations and with almost any fruit. I love them as porridge, from September onwards usually as my creamy apple cinnamon porridge with caramelised apples, or as overnight oats. You stir everything together in a jar in the evening, pop it in the fridge, and the next morning a tasty, healthy breakfast is waiting for you. The fridge basically does the cooking for you. :-)
So when Alnatura recently asked whether I'd like to create a recipe with their Alnatura oat drink, I was thrilled. First, because I genuinely love their products: all of their agricultural raw materials and ingredients are 100% organic, and Alnatura puts climate and landscape protection front and center, both things that matter a lot to me too. And second, because so many delicious seasonal recipes with oats and the oat drink immediately came to mind. The oat drink is made from fermented oats with the addition of calcium-rich seaweed. This purely plant-based milk alternative is naturally low in fat and free from lactose, milk protein and added sugar.
One of my favorite flavor pairings in fall is apple and cinnamon, so today I'd love to share a recipe for creamy, vegan apple cinnamon overnight oats with you. And as a second version, I add a little pumpkin puree to bring some variety to breakfast. The same pairing even sneaks into snack time here, rolled up as my no-bake apple strudel energy balls that came home with me from a trip to South Tyrol.
For the oats I like to use a mix of fine rolled flakes and the 3-grain flakes from Alnatura, but of course you can use whatever you like best. Overnight oats are perfect for anyone who looks forward to breakfast the night before, just like me! Best of all, you're not tempted to grab something unhealthy in the morning, because you already have something good waiting in the fridge. They're also great to take along, for example for breakfast at the office. You can prep the toppings the evening before too, but I'd layer everything up only in the morning, otherwise it gets too soft. If you like apples beyond breakfast too, my apple recipes for any time of day have lots more ideas.
My favorite was the version with pumpkin puree, it turned out extra creamy. By the way, I really enjoy the Alnatura oat drink in my coffee as well, because unlike almond milk it doesn't turn bitter. And if you don't know Alnatura cashew butter yet, consider yourself warned: it's seriously addictive. In Switzerland you'll find all Alnatura products at Migros.
What's your favorite recipe with oats? Definitely give these overnight oats a try and let me know how you liked them! And when the overnight jars run out before the week does, I bake a dozen vegan apple muesli buns, which taste wonderful warm and double as an afternoon snack.
If you like to think about breakfast the night before, you will probably also love my chia pudding, these fruity chocolate overnight oats or my sweet quinoa with apple compote - just like these overnight oats, they can all be prepared overnight. Stir in a spoonful of peanut butter, by the way, and these oats become a breakfast with serious protein, alongside 11 more ideas from our kitchen. The same overnight principle also works with overnight-soaked buckwheat, by the way, the morning rinse is the one step that matters, as the guide explains.
Love, Verena
**This post and recipe were created in collaboration with Alnatura and Migros. *
