Overnight Oats – How to Make This Simple Super Breakfast

Right now in this rapidly evolving food landscape of ours, Overnight Oats aka Bircher Muesli is one of the simplest and cheapest breakfast ideas you could whip up.  

If you don’t have oats you can also use natural muesli with the added bonus of a few extra bits!

Oats are a fabulous source of resistant starch – it’s no surprise that as the name would suggest, resistant starch is resistant to digestion and nourishes our gut bacteria. This special starch is a prebiotic and basically gets the party started by fuelling the probiotics in our large intestine. The good bacteria that are produced as a result of the starch being fermented in our gut, naturally help us to maintain our intestinal health.

This recipe for Overnight Oats serves two people but I usually batch it up and multiply the recipe by at least five to feed the locusts that live in my house.  

Depending on how you prefer to operate, the Overnight Oats can be made in individual containers or like me, a large container that will hold the weeks worth.

Overnight Oats


2/3 cup rolled or quick oats

2/3 cup plain natural or Greek yoghurt

1 cup water 

2 tsp chia seeds

2 tsp shredded coconut

1 medium apple, grated

1 tbsp natural yogurt to serve



Combine all ingredients in a bowl. Cover and place in the fridge overnight.

To serve, spoon into bowls and top with a dollop of natural yoghurt and fresh fruit of choice such as:

  • 1/2 cup berries (fresh or frozen) or 
  • 1 small sliced banana or
  • 1 passionfruit 

These are all equivalent to one serving of fruit but you could also combine a variety of fruits to make up one serving and add variety to your breakfast each day.

For some other simple breakfast ideas, you can check these out here. 

Porridge Power With Delicious Pear, Pecans and Maple

Who loves oats?

I am an unashamed all year consumer of porridge – I don’t care if its hot or if its cold. The weather not the porridge.

The bowl of deliciousness that you can see above was enjoyed at one of my locals Little Sisto and I loved every bit of it.

Oats are a genuine all round fabulous food and you can check out their nutrition benefits here in a post a wrote a while back.

This bowl of porridge was the special of the day – Pecan Maple Oats with Roasted Pear and I have recreated it several times at home.  

Are you ready to be amazed?

Pecan Maple Porridge


1 small pear , quartered and cored 

1/2 cup rolled or quick oats

1.5 cups water or milk

8 pecans

2 tsp maple syrup


Place the prepared pears on a baking tray and roast in a moderate oven for 15-20 minutes (you could do this the night before).

Combine the oats with the water or milk or a bit of both and cook either on the stovetop or in the microwave.  If on the stovetop, keep stirring for around 5-7 minutes until the oats are creamy and if in the microwave start with 1 minute 40 seconds, stir and then finish with another 30 seconds.

Place oats into a pretty bowl.  Yes, because that makes food taste extra good don’t you know?

Roughly chop the pecans and mix half into the porridge.

Top the porridge with the roasted pear, remainder of the pecans and the maple syrup.

Hope you enjoy it as much as I do.

The Groats and the Oats

As the steam gently wafts away from my warm bowl of porridge, I get a little feeling of happiness because I LOVE starting a cold winters day with some oaty goodness.  Because they are so delicious, I can’t help but look for them even when eating breakfast out and I love that they make regular appearances on cafe menu’s.  I often get asked about the different types of oats and the benefits of one over another especially traditional vs. quick oats, so todays post might help you clear a little confusion.

Oats are great all-rounders and are a fabulous source of whole grains, fibre, beta-glucans, a range of essential nutrients and over 26 bioactive substances.  It’s this whole package working together that are thought to help protect against chronic diseases such as heart disease, diabetes and cancer.

Another interesting thing about oats is their effect on the health of your gut.  Recently on the BBC2 programme ‘Trust me I’m a Doctor,’ Dr Christoffer Van Tulleken described his six week long experiment of eating 100 grams of oats each day and the probiotic effect it had on his intestinal tract.  The findings were very interesting.

The Menu of Oats

Oat Groats

The whole oat as it is harvested from the grain but ‘de-hulled’ so that the inedible husk has been removed and the oat has been cleaned, making it safe to eat. These oats can take up an hour to cook.

Steel Cut Oats/Oat Kibble/Irish Oatmeal

Oat groats cut into 2-3 pieces with a steel blade (before being rolled). Cutting the oat exposes more surface area which can be penetrated by water during cooking, making it quicker to prepare than an oat groat (around 30 minutes).

Scottish Oats

The Scots traditionally stone ground their groats and then rolled them rather than rolling out steel cut oats. The result is rolled oats that naturally vary in size and can help deliver creamy textured oatmeal.

Muesli Oats

Muesli oats are rolled to a greater thickness than other rolled porridge-type oats. As with other rolled oats, the oats are often kilned to give them a nutty taste and help prevent rancidity and then steamed and rolled to the desired thickness.

Traditional /Rolled Oats/Oatmeal

As with muesli oats, these are steel cut oats, which are then kilned, steamed and rolled to a specific thickness. They generally take around 2-5 minutes to prepare.

Quick Oats

Quick oats are the same as other rolled oats, taking the steel cut oat groats and then kilning, steaming and rolling the oat. They are simply rolled thinner to allow the oat to cook more quickly, around 90 seconds to prepare in the microwave.

This little oat dictionary is kindly supplied by Uncle Toby’s.

“Once we sowed wild oats, now we cook them in the microwave” Anon