Festive Spiced Pomegranate

Overnight Oats

This simple make-ahead breakfast is both quick to prepare and impressive enough to serve if you have guests staying for Christmas.

I am a firm believer in starting the day with a nourishing breakfast, particularly at Christmas when indulgence is inevitable. By avoiding an overly sweet start, you help steady your glucose levels and maintain more consistent energy throughout the day.

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Blue circular sign with a white silhouette of a milk bottle and a glass of milk, labeled 'Milk' underneath.
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Ingredients (serves 2)      

80g Oats
SWAP for gluten free oats (GF) (VG)

250ml Milk
SWAP for plant milk (VG)

120g Greek Yoghurt
SWAP for plant-based Greek Yoghurt (VG)

1 tsp Maple syrup (optional)

1 tbsp Chia seeds

1 tbsp flaxseed

½ tsp ground cinnamon

½ tsp ground ginger or mixed spice (optional but festive!)

½ large pomegranate (about ½ cup seeds)

Small handful chopped toasted pecans or pistachios (15g)

Method

In a bowl or jar, combine the oats, chia seeds, flaxseed, cinnamon and ginger

Stir in the milk and yoghurt until everything is mixed.

Fold in the pomegranate seeds, this infuses a gentle sweetness overnight, reserving a few for decoration.

Cover and refrigerate for at least 6 hours (or up to 2 days).

To serve

Give the oats a quick stir and add a splash more milk if you prefer a looser texture.

Top with the remaining pomegranate seeds and toasted nuts.

Variations

Nut-free: Skip nuts and top with pumpkin seeds and toasted coconut flakes.

Warm version: In the morning, heat the oats with a little extra milk to make a creamy spiced porridge, then swirl through the pomegranate seeds just before serving.

Protein boost: For an extra 3g of protein, add 1 tbsp of hemp seeds to the overnight mix.