Everyone knows how much we love overnight oats. They make life so much easier by allowing you to prep ahead and they keep your gut happy too! The homemade nut butter in this recipe is so delicious and you’re getting in 5 of your plant-based foods before you’ve even left the house. All you need to do now is make space in the fridge!
high-fibre | veggie | fermented
variety counter – 5
2 portions
chia jam
300g fresh or frozen strawberries
1 tbsp chia seeds
peanut butter
250g peanuts
sea salt
oats
80g oats
300ml kefir/yogurt or milk (dairy, plant, nut
or other milk)
2 grated apples with skin on
(per portion)
energy in kcal – 532
fibre – 10g
fat – 24g, and of which saturates 6.6g
carbohydrates – 51g, and of which sugars 23g
protein – 24g
allergens – peanuts, gluten, milk
peanut butter
Preheat the oven to 200C/180C fan/gas 6. Add the peanuts to a large baking tray, place in the oven and roast for 10 mins, once golden, remove from the oven and leave to cool. Add the peanuts to a food blender and add the salt. Blend for 3-5 mins, until you’re left with a smooth nut butter.
chia jam
Add the strawberries to a small saucepan over a medium-high heat, stirring occasionally until the fruit begins to break down. Use a spoon to mash the fruit leaving some chunks. Stir in the chia seeds. Remove from the heat and leave to cool for 5 minutes.
oats
Mix the oats, kefir or milk, apple and 1 tbsp of peanut butter in a jar. Leave for 2 hours or overnight in the fridge.
to serve
Top the oats with an extra tbsp peanut butter and 2 tbsp chia jam.
To store leftover chia jam and peanut butter, transfer both to sealed containers and refrigerate for up to 1 week.
