Princess Diana Overnight Oats

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Jasmine

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Look, I’m a philosophical Republican, but I have always had a soft spot for Princess Diana! She’s an icon and I loved how much she really cared about the charities she worked with and the warm, human way she interacted with people (in stark contrast to others we could name…) Recently her former personal chef Darren McGrady revealed she was a big fan of overnight oats and showed how he made them for her (check out the video here). As a big fan of this sort of bircher muesli (one day I’ll eventually share my personal recipe for this!) I thought I’d give this a try and share the recipe with you…

INGREDIENTS

Oat soaker:

Whole rolled oats (I don’t recommend porridge oats – they get too mushy!)

Orange juice

Cinnamon (optional)

Lemon juice

Vanilla extract (optional)

An extra splash of water (to thin out thicker yoghurt)

Additions:

Greek yoghurt

Apple

Toppings:

Walnuts

Blueberries

TIPS & NOTES

This is a really simple one but there are two options on how to prepare it. Darren added all of the ingredients except the apple, Greek yoghurt and toppings to the soaker, then everything else went in the next day when it was ready to serve. Alternatively, for an on-the-go option, I saw little different in mixing everything bar the toppings, then adding to the prep pots with the blueberries and walnuts. It’s really up to you!

I used a 1:1 ratio of oats to orange juice but then added an extra splash of water (around 50g) which is totally optional but helps if you have a very thick yoghurt like mine.

Princess Diana’s Overnight Oats

  • Servings: 3
  • Difficulty: Easy
  • Print

Overnight oats, Princess Diana style

No special equipment required, prepare the night before you wish to eat it


Ingredients

  • 150g of whole rolled oats
  • 150ml of orange juice
  • 150g of Greek yoghurt
  • 3 apples (grated)
  • 1 tsp of cinnamon (optional)
  • 1 tsp of vanilla extract (optional)
  • 18g of honey
  • Juice of 1/2 a lemon
  • 80g of blueberries
  • 30g of walnuts


Directions

  1. Lightly toast the walnuts for 5 mins over a low heat in a frying pan and roughly chop
  2. Add all of the ingredient except the walnuts and blueberries to a bowl along with an optional <50ml of water (if you’re using thick yoghurt) and stir to combine – refrigerate overnight (either in small prep pots, arranged as per step 3, or in a single larger container)
  3. To serve, add some of oat mix to a small serving bowl so it’s half full, sprinkle over some of the blueberries, add more of the mixture and finish with the chopped walnuts and remaining blueberries

Let me know if you try my take on Princess Diana’s overnight oats!

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