Orange & Vanilla Overnight Oats
Breakfast / All Seasons / David Frenkiel & Luise Vindahl / Serves: 4

1.75 cup / 400 ml rolled oats (preferable gluten free)
1 tsp vanilla extract or dried vanilla powder
1.75 cup / 400 ml (about 4 oranges) orange juice
1/2 cup sunflower and pumpkin seeds
1 cup water for soaking
4 tbsp shredded coconut, lightly toasted
fresh fruit for serving


In the evening:
Mix oats and vanilla in a bowl, add freshly squeezed orange juice and stir to combine.
Place seeds in a bowl and cover with water.
Place both bowls in the fridge overnight.

In the morning:
Scoop a couple of spoonfuls of soaked seeds in 4 jars or glasses.
Scoop the soaked oats porridge on top of the seeds and cover with fresh fruit and lightly toasted coconut.
Keeps for 3-5 days in the fridge.