Overnight Oats with Gooseberry Compote
A great make ahead breakfast or even dessert: cool, creamy oats layered with softly cooked sweet-tart gooseberries.
Ingredients
For the overnight oats
- 90 g rolled oats
- 2 level tbsp chia seeds optional: use another 10g of oats if preferred
- 2 tsp sugar or other sweetener optional
- 400 ml milk
- 1 tsp vanilla extract
For the gooseberry compote
- 225 g ripe gooseberries preferably dessert gooseberries
- 1½ - 3 tbsp sugar
To serve (optional)
- 2-4 tbsp thick yogurt
- sprinkle of granola or toasted nuts see Recipe Notes for Grain Free Granola recipe
Instructions
The night before
-
Make the overnight oats
Put the oats, chia seeds if using and sugar in a jar or other container and mix together.
Add the milk and vanilla extract and whisk thoroughly to combine.
Cover and leave in the fridge overnight.
-
Make the gooseberry compote
Top and tail the gooseberries (using scissors is easiest) then wash well in a sieve or colander.
Put in a saucepan with a splash of water and 1½ tablespoons of the sugar.
Bring up to a simmer and cook until the gooseberries have broken down and are soft: add a little more water if necessary and taste as the gooseberries are cooking to see if more sugar is needed. (10-15 min)
Turn the heat to moderately high and reduce the liquid until the compote is thick (3-5 min).
Transfer the compote to a jar, put on a lid and leave to cool. Put in the fridge when cold.
Next day / to serve
-
Take the oats from the fridge and give them a stir. Add a splash of milk or water to thin if necessary.
Take two glasses, serving jars or bowls and spoon a quarter of the oats into the bottom of each one.
Spoon a quarter of the gooseberry compote across each layer of oats.
Spoon the rest of the oats over the compote.
If using the yogurt, add a tablespoon or two to each portion.
Top with the remaining compote, plus the granola / nuts and seeds if using, and serve.