Tres Leches Overnight Oats with Strawberries and Cinnamon Almond Crunch
Breakfast in the spirit of tres leches: oats soaked overnight in three milks, topped with whipped cream, strawberries and crunchy cinnamon-caramel almonds.
Method
In a bowl, stir together the oats, evaporated milk, three-quarters of the condensed milk, the milk, vanilla, half the cinnamon and the salt. Divide among lidded jars or glasses (2 in total), close them and refrigerate for at least , or overnight.
Add in this stepRolled oats 80 gEvaporated milk 80 mlSweetened condensed milk 38 mlWhole milk 120 mlVanilla extract ½ tspGround cinnamon ¼ tspSalt 1 pinch
In the morning, melt the butter in a 20 cm frying pan over medium-low heat, add the almonds, brown sugar and remaining cinnamon and stir constantly for , until the almonds are golden and the sugar has melted into a shiny coating. It burns quickly, so don't step away. Spread on baking paper to cool; it crisps as it cools.
Add in this stepButter 10 gFlaked (sliced) almonds 20 gLight brown sugar 10 gGround cinnamon ¼ tsp
medium-low heatWhip the cold cream for , until it holds soft peaks.
Add in this stepWhipping cream (cold) 80 ml
Top the oats with sliced strawberries and a generous spoonful of cream, drizzle over the reserved condensed milk and crumble the caramel almonds on top. Eat right away.
Add in this stepStrawberries 100 gSweetened condensed milk 13 ml
Cook's tip
Use rolled oats rather than instant oats so they keep some chew. If the oats are too thick, stir in a splash more milk. The soaked oats keep for 2 days in the fridge; add the toppings just before eating.
Cooking it at camp
Soak the jars at home and carry them in a cooler below 5 °C for an effortless campsite breakfast. Make the caramel almonds at home too and pack them in an airtight tub; Greek yogurt can stand in for the whipped cream.