By Liza Chernobay
During my séjour at Rosebery Hall last year, I used to regularly run into my neighbour Jonah in the communal kitchen, where I’d always see him compose a simple yet healthy and balanced meal. Jonah went to the gym almost every day, and he enjoyed a mighty post-workout protein smoothie or a power fried egg on toast, which would fill the kitchen with a nutty aroma of hot oil and bread. These kitchenette encounters were a great chance for us to catch up between our busy schedules, although I suspect that sometimes he just wanted to be quiet and yet I always ambushed the silence. The truth is, I really loved to observe what he cooked – and the creation which fascinated me the most were his signature overnight oats.
Overnight oats, or “Bircher Muesli” as the Swiss who invented this food call them, are the easiest and most succulent way to save time in the morning and still get a satisfying, nutrient-packed breakfast! The best part about this dish (apart from the glorious taste) is that no cooking is required – essentially, it is a perfect student shortcut. If you have never tried overnight oats, you are missing out on a journey to the land of gastronomical delight and creativity, as the range of ingredient combinations and flavours is endless!
In short, overnight oats are exactly what they claim to be: just oats soaked overnight in milk, yoghurt or juice with added fruit, nuts, seeds, and any other extras you desire. The Swiss version also contains grated apple for added natural sweetness and good-for-the-gut fibre. They are traditionally served chilled and are creamy in texture, which makes them an ideal base for crunchy and juicy toppings like coconut flakes or raspberries. The method is easier than ever: just mix all the ingredients in a jar and pop in the fridge overnight, where the culinary magic will happen while you get your beauty sleep. Have I convinced you to make this treat for tomorrow’s breakfast yet?
Jonah made his signature oats with peanut butter and blueberries, which initially inspired me to re-create his recipe. The result was so unbelievably good that it became my go-to breakfast throughout the busy term, saving me a million times from running late to a morning lecture. Here is my refined recipe – a tribute to a fabulous year of living in halls and, of course, to my friend Jonah:
The ultimate overnight oats:
Ingredients:
- 5 tbsp rolled oats (the chunkier, the better)
- 1/2-1 tbsp chia seeds
- 1/2-1 tbsp pumpkin seeds
- 1/2 tbsp hemp hearts (can skip if you don’t have them)
- a generous sprinkle of cinnamon
- a big tablespoon of Greek-style or coconut yoghurt
- 1 tsp honey
- pinch of salt
- 100-150 ml (oat/coconut) milk, enough to cover the oats
To top:
- a handful of fresh blueberries
- a dollop of your favourite nut butter
Optional:
- lemon zest of 1/4-1/2 lemon (to get the lemon and blueberry muffin effect)
- (vanilla) protein powder for the gains (if using sweetened protein, omit the honey)
- 1/2 tsp vanilla essence for a luxurious twist
Side notes:
- any berries, fruit, as well as nuts and seeds, will work
- switch up nut butter to sunflower seed butter if you are allergic to nuts
- any milk would work, but Jonah and I agreed that oat milk tastes best (despite the controversial oat-and-oat combination)
- mix in some cacao powder to satisfy a chocolate craving
- add in dried fruit (I recommend raisins) for extra sweetness
- to make Bircher Muesli, add 1/2 grated apple, a handful of raisins, and skip the blueberries (or don’t!)
Method:
- mix all the ingredients to a jar (aside from blueberries and nut butter)
- label the jar so that your hallmates don’t have an excuse to “borrow” your food
- place the jar in the fridge and let the transformation happen!
- top the oats with nut butter and blueberries
- snap a photo and send it to @beaveronline on Instagram
- enjoy loudly to make your hall mates jealous!
