Quick, easy overnight oats inspired by risalamande (the Danish Christmas rice pudding with almonds and cherry sauce), – made with oats, chia seeds, almonds and vanilla.
Overnight oats with cherry sauce, – it is almost like having dessert for breakfast 😉
It takes no more than 5 minutes to stir a batch of overnight oats together, – leave it in the fridge overnight, and there is always cold porridge ready for breakfast or lunch.
I used a cherry sauce made with amarena cherries for my overnight oats with almonds, which is why they have a much darker colour, – but use whichever cherry sauce you prefer.
Overnight oats with almonds, vanilla and cherry sauce – Risalamande-style overnight oats
Recipe for overnight oats with vanilla, almonds and cherry sauce.Makes 2-3 portions, depending on size.
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Ingredients
- 200 ml jumbo rolled oats (regular porridge oats can also be used)
- 2 tbsp chia seeds
- 40 g blanched almonds, chopped
- 250 ml milk, I use almond milk
- 100 ml Greek yogurt, skyr or similar
- 2 tbsp maple syrup, honey or similar
- 2 1/2 tsp vanilla sugar
- 1 pinch salt
Toppings
- Cherry sauce
- Slivered almonds, toasted
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Method
- Combine the oats, chia seeds, syrup, almonds, yogurt, vanilla sugar, salt and milk in a bowl and stir well. Cover with a lid and refrigerate for at least 2-3 hours, – but preferably overnight.
- You can also divide the mixture between 2 serving glasses with lids, – make sure there is enough room for the topping the next day. That makes it easy to take with you on the go, or simply to grab a glass in the morning or for a quick lunch.
- Before serving, give your overnight oats a good stir. If they have become too firm, stir in a little milk or extra yogurt.
- Top with cherry sauce and toasted slivered almonds.
Good to know about overnight oats
- Overnight oats keep for 4-5 days in the fridge, – make sure all the ingredients are fresh.I prefer to make enough for 1-2 days at a time, – they are so quick to stir together, and that way I can vary the flavours.
- I recommend using jumbo rolled oats, – they give the porridge a lovely texture and bite. To my taste, regular porridge oats can turn a little too mushy, – but that is of course a matter of personal preference.
Nutrition
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Nu har jeg rørt det sammen, jeg synes bare overhovedet ik min blanding ser så lækker ud og hvid nærmest som risalamande . Ligner bare havregrød
Hej Pia
Altså den er jo også fyldt med havregryn og chiafrø, så den vil aldrig blive hvid som risalamande – det er min heller ikke 🙂
Warm wishes, Dianna
Hvad kan man mon erstatte kirsebær med og tak for fede opskrifter
Hej Pia
Altså en god appelsin curd på toppen er virkelig også lækkert, og frisk. Alternativ lidt jordbærgrød, hindbær, brombær eller blåbær kompot 🙂
Warm wishes, Dianna
Den var lækker og nem at lave! Jeg ville tilføje endnu flere mandler og vanilje for at få mere af den der risalamande smag 🙂 Men det er jo smag og behag.
hej Mathilde
Hvor er det dejligt at høre, tusind tak for de søde ord 🙂
Warm wishes, Dianna
Har du prøvet med sorte havregryn?
Hej Lisbeth
Det har jeg desværre ikke, har faktisk aldrig hørt om sorte havregryn 🙂
Warm wishes, Dianna
Jeg bruger sorte havregryn på præcis samme måde som alm. havregryn. De indeholder færre kulhydrater, men flere fibre og har et højere indhold af proteiner og fibre sammenlignet med almindelige havregryn. Kan købes efterhånden købes i almindelige butikker som Meny og Føtex, men ellers i helsekostbutikker og Matas. Ligner og smager som alm. havregryn.
Hej Anne
Ej tak for fif, det vil jeg helt klart prøve 🙂
Warm wishes, Dianna