— MAKES 1 DL
3 DL / 1 CUP BERRIES, FRESH OR FROZEN
(I USED BLUEBERRIES AND RASPBERRIES)
1 TBSP BALSAMIC VINEGAR
1 TBSP WATER
1 - Place all ingredients in a small sauce pan. Warm up on medium - high heat. Stir frequently until it boils down to a thick sauce without sticking to the bottom of the pan (about 10-15 minutes).
This sauce can be served with porridge, overnight oats (see recipe below), yoghurt, a cheese plate, baked feta, ice cream, chocolate cake...
Eat warm right away or store in a sealed jar in the fridge.
TO MAKE BASIC OVERNIGHT OATS
This is a very simple yet delicious breakfast recipe. I like to prepare it the evening so my breakfast is ready when i get up the next morning.
In a bowl, combine 1 dl rolled oats, 1/2 dl shredded coconut and a pinch of salt. Add 1 dl coconut milk and 1,5 dl oat milk (or other plant milk). Stir well, cover and let sit for at least an hour or overnight. Ready !
You can’t really go wrong with overnight oats. After making it a few times you won’t need measurements anymore as you will be able to appreciate which ratio of dry/liquid ingredients you need to achieve a creamy texture. Here are a few ingredients you could add to the mix
for variations : spices (cinnamon, cardamom, vanilla, ginger etc), seeds (flax seeds, sunflower seeds, chia seeds etc.), chopped nuts, pieces
of dried fruit, grinded apple, mashed banana, fresh orange juice, honey, lemon zest etc.
In the colder months i like to serve my oats with a warm fruit sauce (see recipe above) or maybe some stewed fruits like pear or apple.
In summer, i like it with fresh fruits and nut butter.
You can also make a bigger batch to have breakfast ready for a few days. Overnight oats will keep in the fridge for up to four days.