I love a good bowl of porridge but in summertime when the weather gets a bit warmer, overnight oats are the perfect cool alternative. Be sure to make a double batch of the granola because – dare I say… It really is so tasty, I guarantee you’ll be wanting more! Overnight oats are a great grab-and-go food; whereas you need to spend time cooking your porridge in the mornings, the beauty of overnight oats is you can throw everything together the night before, then grab it from the fridge in the morning, throw on some granola as you run for the door, and go!
Peanut Butter Oats and Homemade Granola Crunch
- For the oats:
- 1 tablespoon peanut butter
- 250 ml (81/2 fl oz / 21/3 cup) water
- 220 g (8 oz / 1 cup) gluten-free milled oats
- 1 medjool date, stoned (pitted) and chopped
- 1 tablespoon chopped, toasted hazelnuts
- 1/2 vanilla pod (bean), scraped, or 1/2 teaspoon ground vanilla pod
- For the granola crunch (makes a batch for a 450 g / 1 lb jar):
- 1 ripe banana, mashed
- 60 ml (2 fl oz / 1/4 cup) melted coconut oil
- 60 ml 2 fl oz / 1/4 cup) maple syrup
- 1/2 teaspoon ground cinnamon
- 120 g (4 oz / 11/4 cup) gluten-free milled oats
- 20 g (3/4 oz / 1/4 cup) desiccated (shredded) coconut
- 60 g (2 oz / ½ cup) chopped walnuts
- 60 g (2 oz / 1/4 cup) whole buckwheat
- 40 g (11/2 oz / 1/4 cup) black sesame seeds
- 1/2 tablespoon grated orange zest To serve:
- Fruits and berries
- Chopped nuts and seeds
- Edible flowers (optional)
- Mix the peanut butter with the water in a bowl.
- Add the rest of the overnight oat ingredients, give it a mix and cover. Place in the fridge overnight.
- Now make the granola crunch. Preheat the oven to 140ºC (275ºF/Gas 1).
- In a bowl, stir together the mashed banana, melted coconut oil, maple syrup and cinnamon. Make sure you have an even mixture without any lumps.
- Add all the dry ingredients to the mixture except the sesame seeds and orange zest. Make sure everything is well incorporated with the banana mix.
- Line a large baking tray with greaseproof paper. Tip the crunch mixture onto the tray, spreading it out evenly, and bake for 40 minutes.
- Check it every 10 minutes to make sure it’s not burning. Once the mixture is dry and crispy, it’s done.
- Remove from the oven and leave to cool on the tray. Once cool, stir in the orange zest and sesame seeds. Transfer to a large glass jar with an airtight lid.
- Alternatively, store in a ziplock bag in the freezer, which will keep it fresh and crispy for longer.
- Serve the overnight oats with a handful of granola crunch and choose from any of the serving options.
Note: I always tend to go slightly over the top with extra nut butter, berries, nuts, seeds and edible flowers!