I have that new year itch to declutter everything, including the fridge and the grocery cupboard. And that’s what led to these overnight oats for breakfast this morning. I used appelstroop to sweeten because I’d bought a tin of the stuff on a whim a while back at President Hyper in Krugersdorp.
I placed the following into a glass jar:
- 1 cup rolled oats
- 2 tablespoons tahini
- 2 tablespoons Dutch appelstroop (a thick reduced apple juice syrup)
- 1 and 1/2 cups of unsweetened almond milk
I left that to sit overnight in the fridge. If you like warmer oats, you could top up your serving with a bit more almond milk/dairy and microwave for about 30 seconds. I would have topped mine with grated green apple but I didn’t have any on hand.