London photographer Edd Horder shares his foolproof breakfast
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Breakfast is best prepped in the evening, according to Edd Horder, who approaches both his work and his meals with ingenuity and simplicity. And what better way to prepare for the day ahead than a quick-and-easy overnight oats recipe? “It's so simple,” the photographer admits. By the morning, it’s ready to add granola, fruit, and almond butter. There’s really nothing to it, “No rules, embellish any way you want.”
Ingredients:
- 1 portion of rolled oats
- 1 generous dose of almond milk
- 1 ½ teaspoons of chia seeds
- 1 ½ cups roasted nuts
- 1 tablespoon Greek yogurt
- 1 portion chopped fruit (peach, banana, blueberry, raspberries, anything you have in the fridge)
Instructions:
- Measure out ½ cup of rolled oats into a bowl.
- Add water and then cover the rest in almond milk. Get the organic non sweet stuff if you can.
- Add ½ teaspoon of chia seeds put in the fridge overnight to soak through.
- Next morning if dry add more almond milk/water. Don’t want it to be too dry.
- Pick your fruit. We change it up most days but banana, blueberry, grapefruit is a usual go to. Chop up and place on top of the oats.
- Place a spoon of Greek yogurt on top. Add the chopped roasted nuts (good to have a bulk jar of roasted assorted nuts made in advance).
- Enjoy, then repeat every morning for a quick easy breakfast.