Breakfast

Anna Jones's Breakfast Bircher recipe

Name: Anna Jones's Breakfast Bircher
Prep time: 10 min
Total time: 40 min
Yield: 2
Ingredients: 100g oats; 2 tbsp chia seeds (any colour); 100g Greek yoghurt; 250ml milk of your choice; 1 tbsp honey (or maple syrup); a dash vanilla extract; a good squeeze lemon juice; 2 handfuls fruit of your choice (e.g. mango, raspberries, strawberries, cherries)

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Quick and delicious overnight oats that taste almost like dessert. Just add fruit in the morning.

Prep10m
Stand30m
Total40m

anna-jones quick

A breakfast that you have to prepare the night before can sound tedious. It doesn't take long, though, and is great if you know you’ll be short on time the next day.

Anna Jones uses white peaches (and suggests seasonal alternatives) but most fruit will work, including frozen. My favourite combination is fresh mango and raspberry (pictured) but cherries, blueberries, pears and strawberries are also good. Occasionally I’ll grate an apple into the oats to give them some crunch.

This recipe differs slightly from Anna Jones's as I’ve included yoghurt, which gives the oats a creamier texture.

As an aside, I bought a Gelindo citrus squeezer (affiliate link) from Amazon which has made juicing lemons, one of my least favourite kitchen tasks, effortless. It's well made, sturdy and easy to clean. If it ever broke I would replace it immediately.

Notes

The oats don’t need to be left overnight; they're ready as soon as the chia seeds have thickened up, which takes around 30 minutes or so.

Recipe

Anna Jones's Breakfast Bircher

Prep10m
Stand30m
Total40m

Serves: 2

Ingredients

100g oats
2 tbsp chia seeds (any colour)
100g Greek yoghurt
250ml milk of your choice
1 tbsp honey (or maple syrup)
a dash vanilla extract
a good squeeze lemon juice
2 handfuls fruit of your choice (e.g. mango, raspberries, strawberries, cherries)

Method

Add 100g of oats, 2 tablespoons of chia seeds, 100g of yoghurt, 250ml of milk, 1 tablespoon of honey (or maple syrup) and a dash of vanilla extract into a small jar (I use a Korken storage jar from Ikea). Squeeze in a little lemon juice (around a teaspoon) and stir well.
Leave in the fridge for at least 30 minutes or overnight if eating for breakfast the next day.
When you’re ready to eat, remove from the fridge and give the pudding a stir and a taste. Add a little more milk if it’s very thick and more lemon juice if needed.
Defrost any frozen fruit if using (I do this in a small saucepan) or prepare your fresh fruit.
Spoon the chia pudding into two bowls or glasses alternating with layers of whichever fruit you're using.