I am really getting into this whole breakfast malarky! Especially because overnight oats are so easy!

All you need is to get a load of ingredients together, put them in your container and leave them to soak. That’s it! And if you’re not sure what to put in your overnight oats, there are a few rules I like to follow:

  1. Dried fruit and nuts. Simple, easy and always works
  2. Sweet spices; think cinnamon and nutmeg. Just chuck in a teaspoon, give it a stir and leave the amazing flavours to permeate
  3. If it makes a decent cake, it makes amazing oats

Keeping Rule #3 in mind (you may remember Carrot Cake Oats previously), I thought I would use a recipe which would use up all of the lemons I seem to have accumulated. You know what they say, “When life gives you lemons, do something with the lemons” (I’m not brilliant at proverbs, but I gather that’s the gist).

So I began thinking of flavours which go well with lemon. All I could think of was Lemon Pepper Chicken. That’s when I realised I was hungry. So I made that and got back to breakfast.

Eventually, I thought about rosemary; by “thought about” what I mean is, I went through my fridge and sniffed things until something seemed right.

I considered just lemon, but then I realised it would be a little bit sour which would lead to me dousing the thing in something sweet. This completely negates the point of having a healthy breakfast. So, when I found the rosemary, it all just seemed to come together. I absolutely love rosemary. I love the aroma, the taste… actually, they’re the only two things pertinent about the herb. But you get the point.

Lemon Rosemary Cake is definitely a thing (I Googled it) so I set about making it in oat form.

Here we go:

Ingredients:

Oats

*Flaxseed (optional)*

Zest of Half a Lemon

Juice of Quarter of Lemon (Too much and your milk curdles, too little and there really is no point)

Leaves of Half a Sprig of Fresh Rosemary (If you have a mezzaluna, herb rocking knife, then this is a perfect time to break this out because you want the rosemary to be in very small pieces)

Nuts (Nothing too flavourful, I just used blanched almonds)

Dried fruits (something like raisins or cranberries)

Yogurt (Greek, plain, low-fat it doesn’t make a blind bit of difference)

Milk/Water (Dealer’s choice)

Honey (I would say “any natural sweetener” but the flavour of honey really compliments the lemon and rosemary so stick with it)

Method:

You can’t honestly expect me to write the method, can you? Throw it all in, give it a stir, drop the yogurt on top, drizzle some honey, leave overnight (hence the name), eat in the morning.¬†Robert’s your Father’s Brother…

I hope you enjoy this breakfast, I really did.

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