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February 2018 Issue
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Breakfast filler

Now just add water and soak overnight. Photo: Maddy Bellcroft
Overnight oats with coconut and ginger

I find soaking oats gives them a deliciously soft and creamy texture. I often take a big batch of this recipe on long trips for a nourishing and filling breakfast.

You can mix and match with the seeds, spices and flavours – a more decadent combo is cacao and freeze-dried raspberry powder. Once you soak the mixture, you can eat it as is, top with a sprinkle of sweetener, or warm it on your cooker for a delicious porridge.


Serves One
Prep time 5min
Soak time Four hours or overnight


1/2 cup rolled oats
2 tbsp coconut thread
2 tsp coconut milk powder (or any milk powder)
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
2 tbsp loosely packed dried fruit – apple, raisins, dates etc
1/4 tsp ground ginger
1/4 tsp cinnamon
Pinch salt
1 cup water

Pack dry ingredients together. Photo: Maddy Bellcroft


In a small bowl, mix dry ingredients together then place in a ziplock bag or plastic jar. To prepare, soak in a cup of water overnight. In the morning, if mix looks a little dry add enough water so it is rich and creamy. Serve with a dollop of honey and a spoon of almond butter.

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