breakfast, healthy, diet, nutrition,

Overnight Oats With Fruit Compote

The last offering in our series: Comfort food for athletes.

Our September Breakfast Series is designed to put you a healthy track after a fun, indulgent summer. On each remaining Tuesday, Marissa Lippert, R.D., of Nourish Kitchen + Table in New York City will supply you with a morning meal that is as nutrient-rich as it is delicious. "Even with lingering warm weather, fall is in full swing," says Lippert. "You're back to 'school', back to the gym, back to your consistent routine. These recipes will rev your metabolism to help you power up and kickstart autumn." Below, the fourth and final installment, a healthy version of a comfort food favorite. 

Yes, that packet of instant oatmeal you have in your desk drawer is good in a pinch. But overnight oats require just a smidge more effort and offer a much bigger flavor and nutritional payoff. This one-pot meal is a perfect grab-and-go option for busier days; it's also the ideal meal for powering through your big weekend workout. "This is a breakfast that’s rich both in comfort and long-lasting complex carbohydrates," says Lippert. "The quick combo of rolled oats, nuts and nut milk and a bit of dried and fresh fruit come together to provide extended, slow-releasing energy and some protein for staying-power during extra long runs or intense training sessions." 

Ingredients: 

2 cups old-fashioned rolled oats

2 tsp agave

1/4 tsp vanilla extract

1/8 tsp cinnamon

2 cups almond or nut milk

2 Tbsp diced dried apricots

Chopped pistachios 

Preparation: 

1. Combine oats, agave, vanilla, cinnamon, almond milk and dried apricots in a covered container and refrigerate overnight. 

2. Garnish with fresh fruit or a bit of fruit compote like the plum-elderflower compote shown above and top with chopped pistachios.

Makes four 1-cup servings

Get more breakfast inspiration: 
Week 1: Peanut Butter and Banana Toast with Toasted Coconut and Maple Syrup
Week 2: Poached Egg with Avocado and Roasted Sweet Potatoes
Week 3: Cashew Cream With Seasonal Fruit

 



Photography by Christine Han