- Gordon Ramsay toasts oats, nuts and seeds to deepen flavor in overnight oats.
- A sweet, buttery spice mix adds warmth and flavor to every bite.
- The final texture is creamy and pudding-like, with optional fresh toppings.
Overnight oats are one of those breakfasts that can have infinite permutations, so you’d never get bored of your hearty, whole grain breakfast—as long as you’re a fan of creamy oats. If you love a cool bowl (or jar) of oats in the a.m., it’s a great option for breakfast because you can make it ahead and pack plenty of protein and nutrients. And if you’re having trouble packing your oats with flavor, Chef Gordon Ramsey may be able to help with one simple trick: he toasts the oats in the oven before assembling his overnight oats.
Ramsey shared on Instagram that, instead of putting raw oats, seeds and spices into a jar and leaving it to sit overnight, he toasts everything before putting it all in a jar. On a baking sheet lined with parchment paper, put however many oats you want to use–you can make multiple servings of overnight oats ahead of time. On a separate lined sheet, put your favorite seeds, coconut and nuts.
You can also toast oats, nuts and seeds on the stovetop with or without spices. How long you toast depends on how much is on your sheet or in your pan, so watch it closely and stir as needed to evenly distribute the heat. In the oven, shoot for toasting at 350 for about 10 minutes, stirring once, but you may need to vary that depending on ingredients and your particular oven.
To infuse otherwise plain oats with flavor, Ramsey melts some butter in a skillet, then adds honey, salt and “warm spices,” which can be cinnamon, ginger or anything found in pumpkin spice. He stirs with a rubber spatula until the mixture is combined and resembles a deep maple syrup. He mentions in the caption that you can use coconut oil in place of butter and maple syrup in place of honey, which can help make this recipe vegan-friendly.
Next, Ramsey puts some dried fruit in a bowl along with the toasted oats, nuts, seeds, coconut and other ingredients. He pours the heated spice mixture on top and stirs. It’s not nearly as sticky as granola–the spices lightly coat the other ingredients rather than clumping them together.
Ramsey uses a wide mouth mason jar like you’d use for pickling, so if you use smaller containers, adjust accordingly. He pours in about a cup of milk or alternative milk, then plops in what looks like about ½ cup of yogurt and a generous couple spoonfuls of nut butter. With a fork, he stirs the wet ingredients together until combined, then stirs in some chia seeds. He scoops in only about half a cup of his oat and nut mixture, then closes and chills the jar overnight.
In the morning, the consistency is more like a creamy pudding than lumpy oatmeal—the chia seeds can help with that. Before digging in, Ramsey adds some fresh fruit—he goes for blackberries and raspberries, but you can choose whatever works for you or omit the fruit if you prefer. If you like banana, it would add a nice smooth texture either in the base along with the nut butter, or sliced on top along with some kiwi and strawberries. To top it off, Ramsey sprinkles on a few sliced almonds, and it’s time to enjoy.
You can follow Ramsey’s recipe to a T for a delicious breakfast packed full of protein, fiber and flavor, or you can use any of our many overnight oat flavor options. Mix it up every day for variety or make a batch for a week at a time; either way you’re making a hearty, delicious breakfast choice.
