Usually served cold out of the fridge, this warm overnight oats dish made in the slow cooker is next-level
Serves 4
Ingredients
500ml skimmed milk
150g porridge oats
1 tsp vanilla extract
1 tbsp ground cinnamon
1 tsp ground nutmeg
Handful of dried fruit (around 50g), chopped
200g Greek yogurt
2 large carrots, grated
1 tsp mango powder
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To serve:
25g chopped walnuts
Zest of 1 orange
4 tbsp honey
Method:
- Mix all the ingredients, except the walnuts, orange and honey, in your slow cooker.
- Cook on low for 8 hours. If you’re an early riser, throw it all in and cook on high for three hours.
- Serve with the chopped walnuts, orange zest and a drizzle of honey.
Tip: If it looks a little dry at any point, add a splash more milk. If cooking overnight, add a few extra splashes at the start so it doesn’t dry out.
This recipe by Nathan Anthony first appeared in the print version of Irish Country Magazine. For more recipes like this, Nathan’s latest release Bored of Lunch: Six Ingredients is out now.
