What can be more Christmassy than some mulled wine? Well, a number of things can be, but mulled wine is still very important too. After making my mulled wine cupcakes, the second recipe is Mulled Wine Overnight Oats. Of course, it’s a vegan recipe. I have another recipe with mulled wine that I’m going to share in a few days.
Obviously, as it’s a dish for breakfast, I’ve made it with red grape juice. Only the flavours are the same as the one of mulled wine. To give it a boozy feel, I’ve added a couple of drops of Brandy flavouring. It adds to the taste, but the oats are delicious without this flavouring too. As before, I’ve used a shop-bough mix of flavours for mulled wine. I have another pack in the cupboard, so it would be pointless to mix my own spices for the mulled wine.
Ingredients for 2 bowls of oats:
– 150g oats
– 500ml red grape juice
– 2 spoons of carob syrup
– 1 sachet of spices for mulled wine
– Brandy flavouring (optional)
– 2 tsp Chia seeds
– 40g cherry and berry dried fruit mix
– 30g blanched almonds
To make the oats, start by boiling the juice with the mulled wine spices. When the juice is ready, take the spice bag out.
In two bowls or jars, put the oats, the Chia seeds, the carob syrup, and the Brandy flavouring. Pour the red grape juice on top and stir with a spoon so all the ingredients are incorporated. Leave to cool slightly, for around 10 to 15 minutes. After that, cover the bowls with cling film or close the lid of the jar. Put the oats in the fridge overnight.
In the morning, take the bowls out of the fridge, and sprinkle berries and almonds on top. This is it, the oats are now ready to be enjoyed.
What do you think of my Mulled Wine Overnight Oats recipe? Is it something you might like to try?