Breakfast is often referred to the “most important meal of the day”. I blindly follow this saying, and thus prepare my breakfast most meticulously. This being said, we often don’t have enough time on a school/work day to prepare nutritious breakfast and have time to eat it. My solution – Sunday overnight soak. It is delicious, simple and everything happens in one tupperware. The recipe I made here is my take on overnight oats and bricher, that you can spice things up by making a refreshing citrus and ginger salsa.
In addition to its effectiveness as a meal, thanks to the citrus salsa, the recipe is full of Vitamin C.
Vitamin C is an antioxidant, which means it blocks most damage caused by oxygen to other foods. This means it preserves the initial substance and it is needed for the growth and repair all tissues in our bodies. Unfortunately we as humans, cannot make our own or even store it in our body. We therefore rely on consumption of foods high in vitamin C regularly to maintain normal levels. Not having any can lead to slower metabolism, dry skin and heavy fatigue.
The combination here is so rich and lovely, it will definitely brighten up any morning. I like to take mine on the difficult Mondays.
(Will feed 6 Pers)
- 1L almond milk (any nut or cereal milk will work)
- 350g old fashioned rolled oats, not quick cook
- 100g cashews, chopped
- 50g sunflower seeds
- 2 Tbsp. chia seed
- 2 Tbsp. flax seed
- 60g agave syrup
- 1 grapefruit
- 3 Oranges
- 1 tsp. crystallized ginger
- Fresh ginger
- 6 leaves mint
The night before:
Mix all of the top ingredients in a bowl or a covered container (I use a tupperware – less cleanup and easier all around). Mix them really well and let them soak in the refrigerator. This can be done and reserved for a couple of days, as it sits the seeds and grains will get softer but the mixture as a whole will get thicker as liquid is absorbed. Use your preference to gauge the soaking time.
The citrus salsa:
Now for the harder, but impressive part. Peel all of the citrus. The orange and grapefruit should be peeled with a knife and cut into quarters lengthwise. Then cut about 2cm from the inside of every quarter piece to remove a bit of the core where there are seeds and most of the white membranes. then, slice each quarter perpendicular to how the segments are divided, in other words in half on the short side. Collect all the juice that is produced as you do this, they will add tons of flavours.
Then, grate or finely chop your fresh ginger, and cut the crystallized ginger in small pieces as well. Using both types of ginger is optional, but I really think it adds dimensions Better texture from the crystalized ginger that becomes nearly chewy, whereas a more intense flavour will come from the fresh ginger. Then, in a large bowl, mix the citrus and their juice, mint and ginger. Allow to marinate in the refrigerator. You can do this the night before, or the morning of, however the citrus needs at least 10 minutes of marinating. As most marinades, the longer the better (as all the juices and flavours combine with time).
To serve, have both the oats and the salsa available on the table, anyone serves themselves as they wish.