Food Friday: Raspberry and Lemon Overnight Oats

At our studio we start early. Our first session is 5.45am, so that means, as a trainer, we have to get up, get ready, and get out to be at the studio for 5.30am.

Out of all of our Elite Trainers, I actually live furthest away, so I get up at 4.45am on those days. As you can imagine, not just to maximise my sleep time but to make sure I’m not late, doing all of this stuff faster than a greased up ferret on a waterslide is pretty important!

Now, I’ll repeat until I’m struck down by a falling piano that oats (porridge) are the breakfast of champions. Add in a protein source, and you have everything you need in one cockle-warming, inviting bowl of goodness. But traditionally they’re not all that fast to make, and particularly if you do them in the microwave, are a bit of a liability… Porridge volcano, anyone?

So if you’re in a hurry in the mornings, Overnight Oats are the revelation you’ve been waiting for. If you find them a bit boring, or just need ideas to spice them up, try this high-protein, fruity recipe:

It’ll even make 2 servings, so you can keep one in the fridge for the following morning:

  • 50g fresh raspberries, mashed plus a few extra raspberries to garnish
  • 60g oats (use gluten free if preferred)
  • 150ml unsweetened almond milk (or use milk of your choice)
  • 60g Greek yoghurt (use dairy free if preferred)
  • juice of 1/2 a lemon
  • 1 heaped tsp chia seeds
  • 35g vanilla or raspberry flavour whey or rice protein powder
  • 1/2 tsp vanilla extract

Here’s how it’s done:

  • Before turning in for the night, place all of the ingredients in a sealable container, stir well and stick in the fridge.
  • When you get up, stir well and add a drop of chilled milk if required, to achieve desired consistency.
  • Transfer mixture to two serving bowls and stick one back in the fridge for later.
  • Serve topped with the additional raspberries.

Store any leftovers in an airtight container and refrigerate for up to 3 days. 🙂