Ed Smith’s overnight oats features creamy oats, fresh and poached fruit and peanut butter. Plus crunch from granola and yogurt to bind it all together. Well worth the effort.
Ingreadient :
- 125g caster sugar
- ½ tsp vanilla bean paste
- 5 cardamom pods, split and seeds ground
- 4 Conference pears, 1 roughly grated, core discarded
- 1 lemon wedge
- 150g porridge oats
- 300ml whole milk, plus extra to taste
- 1 banana, finely chopped
- 2 tbsp peanut butter, to serve
- 2 tbsp Greek yogurt, to serve
- 3 tbsp granola, such as No.1 Dark Chocolate & Sour Cherry, to serve
Direction :
- The evening before your breakfast, measure the sugar, vanilla paste and cardamom into a small saucepan. Pour 600ml just-boiled water over the top and stir to dissolve the sugar.
- Peel 3 pears (but leave whole), rubbing the flesh with juice from the lemon wedge. Pop the pears into the pan, then cover with a piece of scrunched up baking parchment and push down to ensure they remain submerged. Bring to a gentle simmer and cook (don’t boil) for 15 minutes, or until tender but not too soft.
- Remove from the heat, cover with a lid and leave the pears to cool in the water for 1 hour. Transfer the pears and poaching liquid to a tall, thin container (so the fruit remains submerged and continues taking on the flavour of the poaching liquor). Refrigerate. In a separate container, combine the oats and 300ml milk. Stir once, cover and refrigerate overnight.
- In the morning, give the oats a good stir – they will quickly become creamy – then add 50ml or so more milk to thin the mix a little, so that it’s loose (neither sticky, like wallpaper paste, nor runny, like soup). Stir in the banana and the remaining grated pear, then divide between 2 bowls, adding to the centre of each 1 tbsp peanut butter, yogurt and some granola. Add a few sea salt flakes to the peanut butter, then cut 1 of the poached pears into quarters, lengthways. Divide between the bowls and top with 1 tbsp of the poaching juices.
