I’m someone who loves apartment living and simply can’t picture myself in a house. But admittedly, there are occasional downsides to having so many neighbors – or more to the point, so many fire alarms.
Yesterday I was happily eating lunch (tofu sushi!) and watching TV. Since there happened to be police sirens coming from the TV, it took me a few minutes to realize that there was an alarm going off in real life too! So I put my sushi in the fridge (priority one, of course), and then went to join my neighbors outside. As there wasn’t any visible fire or any smokey smells, everyone assumed that some idiot had burned his or her toast and set off the alarm.
After a few more minutes of chatting and waiting, we found out what actually happened from the firemen/firewomen. A man on the first floor was taking a shower – and it must have been one hell of a shower because the steam caused the fire alarm to go off. So the firefighters burst into this guy’s apartment while he was in the shower. Awkward.
I couldn’t help but think, “Who has a shower at 2pm?” However, I should be less judgmental of the showering-guy, considering that several of my neighbors were standing outside in their pyjamas.
At least the fire alarm incident interrupted my lunch, and not my precious breakfast. And that’s my segue into this breakfast recipe!
This breakfast uses some of my favorite ingredients: rhubarb, apple and raspberries. And as an enormous bonus, this recipe a) contains vegetables, and b) has no added sugar! Not even any maple syrup or honey. Instead, I relied on the natural sweetness of fruit and fruit juice.
Note: For this recipe to be completely sugar-free, make sure there’s no sugar in your fruit juice, yogurt, coconut and raisins.
Since discovering exactly what Bircher muesli is, I’ve enjoyed borrowing some ideas from good old Dr. Bircher-Benner. First of all, grated apple is fantastic in overnight oats (and regular oatmeal), because you get apple with every bite and it gives the oats a great texture. Secondly, adding nuts and dried fruit improves overnight oatmeal exponentially. Trust me, once you’ve tried overnight oats that are full of crunchiness and chewiness and excitement, you’ll never want to go back.
While the mix-ins listed are obviously my recommended nuts and dried fruit, realistically, you can use whatever you have on hand.
And one more thing before I give you the recipe: Happy Easter everyone!
While this recipe has virtually nothing to do with Easter, if you take a look at my Holiday Themed Recipes page, I’ve made a section dedicated to Easter – which basically means my Easter Garden Overnight Oats, plus anything chocolatey.
- For the stewed rhubarb
- 2 rhubarb stalks (approximately 1-foot long each)
- ½ teaspoon cornstarch (cornflour)
- ⅓ cup apple juice
- 2 tablespoons orange juice
- ¼ teaspoon vanilla extract
For the overnight oats
- ⅔ cup rolled oats
- 1 tablespoon chia seeds
- ½ teaspoon ground cinnamon
- ¾ teaspoon vanilla extract
- 1 cup Greek-style yogurt
- ⅓ cup milk
- ⅓ cup apple juice
- ⅓ cup frozen raspberries
- 1 red apple, coarsely grated
Mix-ins (optional, but recommended)
- 2 tablespoons slivered almonds
- 1 tablespoon chopped walnuts
- 2 teaspoons pumpkin seeds (pepitas)
- 2 teaspoons shredded coconut
- 1 tablespoon raisins
- For the stewed rhubarb: Chop the rhubarb stalks into 1-inch pieces (approximately). Set aside.
- In a small saucepan over medium heat, combine the cornstarch, apple juice, orange juice and vanilla extract. Stir until the cornstarch has completely dissolved
- Let the mixture bubble for 5 minutes (still over medium heat), stirring occasionally.
- Add the rhubarb and cook for 3-4 minutes, stirring occasionally. The rhubarb should have softened, but still remain intact. Transfer the rhubarb and excess juice to a bowl or container, and allow to cool completely.
- For the overnight oats and mix-ins: In a large bowl or container, combine the rolled oats, chia seeds, cinnamon and vanilla extract, yogurt, milk and apple juice. Add the grated apple, and mix until completely combined. Fold in the frozen raspberries.
- Cover the bowl with plastic wrap (or put the lid on the container) and leave in the fridge overnight.
- In the morning, stir the slivered almonds, walnuts, pumpkin seeds, coconut and raisins into the overnight oats. If the oats are too thick, also stir in some extra milk.
- Divide the overnight oats between two bowls. Top each bowl with half the stewed rhubarb, and enjoy!