Overnight oats are a perfect, nutritious snack that are guaranteed to make your mornings easier. In this recipe, gluten-free oats are soaked overnight, then expand their texture by melding flavors like lucuma (which tastes like a cross between maple and sweet potato, giving your oats a little edge), cinnamon, and date paste.
To top it off, we are making a delicious rose & berry compote. The sweetness of the fruit soaks into the oats overnight, making it truly delectable. Any fruit can be transformed into a tasty, versatile compote, and fresh, frozen or bruised berries work. There’s no canning necessary – just heat the berries in a pot, and add a few flavorings for a thickening edge. We’ve also added rosewater, which is rich in anti inflammatory properties, and a pinch of maple syrup, making this compote the cherry on top to this amazing breakfast snack.
Overnight Oats with Rose & Berry Compote
Yield 4 servings
These delicious overnight oats provide you with the energy you need to start your day right. Our recipe is low in sugar, and the berry & rose compote adds an extra dose of antioxidants to your day.
For the Oats
2 ½ cups gluten-free oats
3 teaspoons lucuma
2 cups oat milk, plain, unsweetened
3 tablespoons date paste
½ teaspoon vanilla extract
½ teaspoon cinnamon
2 tablespoons chia pudding (water base)
Pinch of salt
For the Rose Berry Compote
⅓ cup raspberries
⅓ cup blackberries
One drop of rosewater (no more, no less -- rose water is very strong!)
1 tablespoon maple syrup
⅛ teaspoon vanilla extract
- Combine all of the ingredients in a large mixing bowl, and mix until well-combined.
- Separate the mixture amongst 4 mason jars.
- To make the compote, add the fresh or frozen berries to a pot over medium heat. Add maple syrup, rose water, and vanilla and continue to cook until liquid begins to absorb and mixture thickens.
- Remove from heat and allow to cool. Divide amongst the 4 mason jars and place the compote on top of the oat mixture.
- Cover the mason jars with a lid and refrigerate overnight.