Something I love about spending time abroad are the ingredients which are new, or just a little bit different from usual. In the French Alps I've discovered I can buy a kilo of frozen ‘griottes’, morello cherries, for just over 5 euros – now that’s pure, affordable luxury to me! So every morning we'd had griottes with our breakfast: mixed in with overnight oats or hot porridge, warm with pancakes or as a cherry chia jam with matcha oats – a heavenly flavour combination!
Serves 2 – one small to medium eater and one large eater
Matcha Overnight Oats – Ingredients:
350 ml oats
1.5 teaspoon matcha
1 small, or half large banana, sliced into very thin coins
200 ml hazelnut milk (or any nut milk of your choice)
200 ml water
1 teaspoon honey or 2 teaspoons maple or coconut palm suryp (optional)
Overnight Chia Cherry Jam – Ingredients:
200 ml frozen, pitted morello cherries
1 tablespoon chia seeds
0.5 tablespoon honey or 1 teaspoon maple or coconut palm syrup
2 tablespoons water
Before bed time, combine all the overnight oat ingredients in a big bowl. It will look quite runny but the oats will swell up during the night.
In another bowl, roughly combine the chia cherry jam ingredients. Or, place all ingredients in a small jar and give it a shake to combine. By the morning everything will have melted, the chia seeds will have soaked up the juices of the fruit and you will have a lovely chia jam to generously slather on your matcha oats!
Leave out, or keep in the fridge overnight. I personally prefer room-temperature oats, cold foods cool down one's intestines and effectively one's digestion ;)
In the morning, give both bowls a good stir before serving!
For the oats and jam in the image, I dry-roasted some pears and peaches in a frying pan for the topping.