Plum and almond overnight oats make a creamy breakfast with juicy fruit and a crisp finish. A brief spell in a saucepan turns ripe plums into a soft topping, while almond butter gives the oats a mellow nuttiness. Prepare two portions in the evening, leave them in the fridge and finish with flaked almonds when you are ready to eat.
This recipe centres on the contrast between tangy cooked plums and mild, creamy oats. Keep the fruit separate overnight so you can spoon it over in distinct layers, or stir it through in the morning for purple streaks in every mouthful. There is no peeling involved, and you need only a small saucepan, a mixing bowl and two containers.
Plum and almond overnight oats
Serves: 2. Preparation: 15 minutes, plus cooling and at least 6 hours in the fridge. Cooking: about 8 minutes, plus a few minutes for toasting the almonds.
Ingredients
- 100g rolled porridge oats
- 180ml milk or unsweetened plant drink
- 120g plain yoghurt
- 1 tablespoon smooth almond butter
- Half a teaspoon vanilla extract
- 4 medium ripe plums, about 300g before removing the stones
- 2 tablespoons water
- A quarter teaspoon ground cinnamon
- 1-2 teaspoons maple syrup, optional
- 15g flaked almonds
- Extra milk to loosen before serving
Rolled porridge oats give a soft texture with some bite. Instant oats become smoother, while pinhead or steel-cut oats need a different preparation and are not a direct substitute. Stir your almond butter before measuring if its oil has separated. This makes it easier to blend into the liquid without leaving oily patches or firm lumps.
Method
- Wash the plums, halve them and remove the stones. Chop the flesh into small wedges or bite-sized pieces. Leave the skins on: they soften during cooking and colour the juices.
- Put the plums in a small saucepan with the water and cinnamon. Bring to a gentle simmer over a medium heat, then lower the heat and cook for 5-8 minutes. Stir occasionally, adding a splash of water if the pan looks dry. The fruit should be tender, with some pieces still holding their shape.
- Taste a cooled spoonful. If the fruit is sharper than you like, add a teaspoon of maple syrup and taste again before adding more. Transfer to a shallow bowl to cool.
- Whisk the almond butter with a little of the measured milk until smooth. Gradually add the remaining milk, then stir in the yoghurt and vanilla. Mix in the oats, checking the bottom of the bowl for dry patches.
- Divide the oats between two clean containers, cover and refrigerate for at least 6 hours, preferably overnight. Once the plums have cooled, cover and refrigerate separately. Refrigerate the cooked fruit within two hours of cooking.
- For toasted almonds, place the flakes in a dry frying pan over a low to medium heat. Stir frequently for 2-4 minutes until lightly golden. Immediately tip onto a plate to cool, then store in an airtight container.
- In the morning, stir the oats and loosen with a splash of milk if needed. Spoon half the plums and their juices over each portion. Add the almonds just before eating.
Choosing plums for a spoonable topping
Choose fruit that gives slightly when gently pressed and has no mould or leaking patches. Ripe plums usually soften quickly and may need no additional sweetness. Firmer fruit can work too, but allow a little longer in the pan and add another splash of water if necessary. Keep the heat gentle so the juices do not catch before the flesh softens.
Plum varieties behave differently, so treat the cooking time as a guide. Test a piece with the tip of a knife: it should yield easily. If your fruit collapses into a loose compote, that is fine. The topping will still work beautifully, although you will have less contrast between pieces of fruit and the oats underneath.
If there is lots of liquid, simmer uncovered for another minute or two. Aim for enough juice to swirl through breakfast without leaving a watery pool. The mixture thickens slightly as it cools, so stop before it becomes sticky. Taste the fruit alongside a little yoghurt before deciding whether to add syrup; the creamy base softens its sharpness.
Adjusting the oats in the morning
The mixture should look slightly loose before chilling. Oats absorb liquid overnight, and different yoghurts affect the final thickness. If the chilled oats feel stiff, add milk a tablespoon at a time, stirring thoroughly between additions. You are aiming for a creamy mixture that falls easily from a spoon, rather than a firm block.
For distinct flavours, leave the plums on top. For a softer bowl with fruit in every mouthful, fold them through. Add the flaked almonds afterwards in either case. They soften if left in the mixture overnight, so keeping them separate preserves the crunch that makes this combination especially enjoyable.
Simple variations
- Dairy-free: use an unsweetened plant drink and plain dairy-free yoghurt. Particularly thick yoghurt alternatives may need more liquid after soaking.
- A different spice: replace cinnamon with a small pinch of ground ginger, or leave it out to let the plum flavour lead.
- More almond aroma: replace the vanilla with a few drops of almond extract. Use it cautiously because it can quickly dominate the fruit.
- Without nuts: use sunflower seed butter in place of almond butter and pumpkin seeds instead of flaked almonds. Check ingredient labels if you are avoiding nuts because of an allergy.
Serving and storing
Serve in a bowl or wide container with room to stir. For breakfast away from home, carry the almonds separately and add them when you eat. Keep the oats chilled during the journey, using an insulated bag with an ice pack when needed, and refrigerate on arrival.
Keep the prepared oats and cooled plum topping covered in the fridge and eat within two days, following any shorter storage instructions on the milk or yoghurt. Use clean spoons for portioning. Double the recipe only if you will eat it within that time. Extra cooked plums can be frozen separately in small portions once cooled, then thawed in the fridge to top a fresh batch.
