Ok. So. I’ve always loved my Pear and Vanilla Porridge. But I always wished there was a way to have a overnight Raw version, you know that wouldn’t turn brown …. it always bugged me when I’d make them hot instead. Until I recently read one of my favourite cooks second book! And spotted her Beet overnight oats and a little light bulb went on. Pink Pear oats hahah! I’ve always loved the combination of Pear and Beets. Specially in salads… so why not give this a go ? And it was great ! The colour is pretty amazing too! This paired with some extra sweet Mango and it was just perfect in the sun this morning. Thank you!!
I also have been looking for recipe to use my new Nasturtium Blooms on. I’ve been wanting to use edible flowers for a while, and I love they way they look to naturally decorate, but I’m also quite excited to try eating them!
1 Roasted Beetroot
1-2 Cups Almond Milk (depending how thick you want it )
2 tbs Sweetner of choice
2 Tbs Chia (Optional)
1 Cup Rolled Oats
1/2 Tsp Vanilla
Toppings : Mango , Seeds.
Pop everything except the Oats and Chia in a food processor and blend till smooth. Then stir in the Oats and Chia. Add as much or as little milk as you like, it will soak up over night. I think I used about 1 1/2 Cups and it was nice the next day. You can always add a little more the next morning if you want to thin it out ! Pop in a jar or airtight container and put in the fridge over night.
The next Morning your beautiful pink Oats will await !
Top as you like , but Mango worked beautifully here.