Overnight Oats with Summer Berries and French Toast Croutons

Fruity, fruitier, summer berries – is there anything nicer in summer than enjoying the sweet joys of the warm season in berry form? Whether it's raspberries, blackberries or currants - the colourful fruits of summer are simply tasty at any time of day. With this delicious recipe for overnight oats with Wild Bowls Fine Berry Porridge, fresh summer berries and French toast croutons, you can bring exactly that summer feeling to your breakfast table at home. The day couldn't start more fruity.

Ingredients

For 2 servings

100g Wild Bowls Porridge Fine Berry
200ml oat drink (unsweetened) for the porridge
4 tbsp oat drink (unsweetened) for the French toast croutons
200 strawberries (fresh or frozen)
100g blueberries (fresh or frozen)
50g raspberries (fresh or frozen)
2 tbsp rice syrup
150ml red fruit juice (no added sugar)
1 tsp cinnamon
10g starch
30g wholemeal toast
1 egg
1 pinch of salt
1 tbsp rapeseed oil
Fresh berries of your choice and mint leaves for decoration

Preparation

To prepare the evening before, mix 100g of Wild Bowls Fine Berry Porridge with 200ml of oat drink and leave to soak in a closed screw-top jar in the refrigerator until morning.
Then wash and clean the fresh berries the evening before and, if necessary, halve them. Defrost the frozen berries and heat everything together with the fruit juice in a small saucepan.
Season with 1 tablespoon of rice syrup and ½ teaspoon of cinnamon and thicken with starch mixed according to the package instructions. Let everything cool until morning.
In the morning, mix the egg with 4 tablespoons of oat milk, ½ teaspoon of cinnamon, 1 tablespoon of rice syrup and a pinch of salt.
Cut the toast into coarse cubes and carefully mix with the egg and oat milk mixture.
Heat 1 tablespoon of rapeseed oil in a coated pan and fry the croutons on all sides until golden and keep warm.
Arrange the cooled summer berries and the overnight oats in layers in a glass and serve topped with fresh summer berries and French toast croutons and mint leaves.