Overnight oats with golden pear puree
Overnight oats are the perfect start to the day and a brilliant desk breakfast if your sick of canteen cereal. You do need to get your life a bit in order to nail this and I realise that, for some people, the thought of having breakfast ready the night before (?!) is completely alien.
Overnight oats, bircher museli, whatever you want to call it, are just oats left for long enough to soak up the liquid you leave them in. I normally do half milk and half yogurt but some like fruit juice, soya milk or even water - although in my opinion water + oats = cardboard.
I stumbled on the recipe for the pear puree quite by accident. I forgot I was poaching pears and wandered away from the hob, leading to a sticky brown mess. I solidered on anyway, pulverising the slightly brown pears and reached a delicious caramlised puree! The charring adds a sweet, spicy aroma, the ideal partner to liven up your oats in the winter.
- 3 large pears
- 1.5 lemons
- 100g demerara sugar
- 1 vanilla pod
- 1 tsp ground cinnamon
- 120g rolled oats
- 4 large spoonful natural yogurt
- 150ml Semi-skimmed milk
- A handful of chia seeds
- A handful of raisins
- A handful of hazelnuts
- A sprinkling of grated coconut
1. Mix the oats, yogurt, milk, water and chia seeds together so the oats are completely covered and split into two pots. I'm a sucked for a kilner jar.
2. Place the jars in the fridge and leave until morning.
3. Peel, core and chop the pear into roughly 2cm pieces and throw into a large pan with the vanilla seeds, the empty vanilla pod, cinnamon, lemon juice, sugar and water.
4. Heat on a high heat and bring to the boil for 10 minutes.
5. Reduce the heat to a gently simmer and leave for another 20 minutes, stirring occasionally. You want the pear to caramelise slightly. Once the pear is soft and starting to brown, remove from the heat and blitz with a hand blender.
6. It's morning! Pull out your oats and give them a bit of a stir to make sure there's no pockets of liquid. Now assemble your breakfast feast - I like to stir in raisins, top with the pear puree, grated coconut and toasted hazelnuts.