It's oat season. Sometimes there's nothing better that a warming bowl of porridge to start the day after a frosty February slap in the face. So versatile, so delicious and so good for you. Bob Marley sung about them, which he shared with you, and the Scott's have been eating them for hundreds of years.
Oats are an incredible source of magnesium, a co factor for many of our biological pathways, and they're great grub for the gut due to their beta-glucan content. Beta-glucans increase the viscosity of foods and promote healthy bacteria as they ferment in the colon. Short chain fatty acids are by-products of this fermentation in the colon, which go on to provide energy for our intestinal cells - A* for effort there oats.
We all know it can be that little bit harder to get out of bed this time of year, which could deem your morning routine more snooze than Delia Smith. So, if you're a little short of time to whip up a porridge on the hob you could give overnight oats a try.
One of my favourite additions to oats is pear - hot and cold. It's tarty pear drop tang against creamy oats is super tasty. Add a bitter crunch of carob nibs into the mix and you are winning.
Try my mix below:
1 cup of organic oats (gluten free if you are avoiding the big G)
2 tablespoons of chia seeds - for some omega 3
1 tablespoon of carob nibs
2 small conference pears, finely chopped into little cubes
2 tsp matcha powder
1 tsp maca powder
1/2 tsp of vanilla essence
Cover in any choice of milk: oat milk, almond milk, cashew nut milk, hazelnut milk, rice milk or organic grass fed cow's milk if you can have dairy.
If you're looking for some nut milk inspiration Plenish have an incredible range.
Mix well, add a splash of water, store in an air tight container and leave it overnight to do it's thing. This lot will give you three servings and will last for up to five days in the fridge.
Dollop in a bowl, top with raspberries and nut butter if you're feeling fancy and enjoy.