5 from 11 votes
A close up on a bowl of savoury tomato overnight oats, topped with a quartered boiled egg and slices of air-dried ham.
Tomato Savoury overnight oats made with Passata {Vegan, Paleo, Gluten Free}
Prep Time
10 mins
Absorption time
8 hrs
Total Time
10 mins
 
A richly savoury breakfast of overnight oats made with tomato passata, naturally sweetened with apple and carrots. Vegetarian, Vegan, Gluten Free and Paleo adaptable (see notes).
Course: Breakfast
Cuisine: Breakfast, Gluten Free, Paleo
Keyword: Overnight oats, savoury overnight oats, Tomato passata
Servings: 3 people
Calories: 187 kcal
Author: Helen Best-Shaw
Ingredients
  • 338 ml passata (1 bottle)
  • 8 cm cucumber (about 100g)
  • 1 stick celery
  • 1 apple
  • 1 medium carrot
  • 1 cup jumbo rolled oats
Instructions
  1. Trim the celery. Blend tomato passata, cucumber and celery to a smooth liquid.
  2. Peel and coarsely grate the apple and carrot. Stir together the oats, carrot, apple and passata mixture. Leave overnight for the oats to absorb the passata. Add water to give the consistency wanted. 

  3. In the morning, drizzle on some olive oil, balsamic vinegar then garnish.

Recipe Notes

Garnishing Ideas

Nutrition Facts
Tomato Savoury overnight oats made with Passata {Vegan, Paleo, Gluten Free}
Amount Per Serving
Calories 187 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 58mg3%
Potassium 756mg22%
Carbohydrates 39g13%
Fiber 7g29%
Sugar 13g14%
Protein 5g10%
Vitamin A 4065IU81%
Vitamin C 16.3mg20%
Calcium 50mg5%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.