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Tomato Savoury overnight oats made with Passata {Vegan, Paleo, Gluten Free}
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).
Servings: 3 people
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
- Trim the celery. Blend tomato passata, cucumber and celery to a smooth liquid.
- 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.
- In the morning, drizzle on some olive oil, balsamic vinegar then garnish.
Notes
- This recipe is 7 Weight Watchers Smart Points
- To make this gluten free use certified gluten free oats
- Make this paleo friendly by substituting some of the oats with rye or buckwheat flakes before soaking overnight. The phytase in these grains has been shown to reduce the phytic acid
- Sliced hard boiled eggs
- Air dried ham, such as Parma or your favourite prosciutto
- Slivers of a suitable hard cheese, such as Parmesan
- Sprinkle with some celery salt - the perfect pairing with tomato
- Drizzle some quality extra virgin olive oil for the peppery flavours
- Sliced pickles
- Sliced avocado
- A selection of seeds for some crunch
- Radishes, for some morning heat!
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 187kcal | Carbohydrates: 39g | Protein: 5g | Fat: 2g | Sodium: 58mg | Potassium: 756mg | Fiber: 7g | Sugar: 13g | Vitamin A: 4065IU | Vitamin C: 16.3mg | Calcium: 50mg | Iron: 3.3mg