Copenhagen is only a short train ride away from my hometown Lund, and although I have visited frequently over the years there has been a tendency to revisit the same areas (Strøget, for shopping) and restaurants (Café Norden, for brunch/lunch/dinner – it’s all fantastic). For that reason, I’ve vowed to do at least one new thing each time I’m in the capital. This Saturday was spent at the Museum of Design and the botanic gardens, and I also managed to tick an anticipated brunch spot off the list (there are about a hundred more to go).
Sonny is an all-day breakfast and lunch spot, conveniently located walking distance from the main shopping street Strøget. I grabbed a seat outside in the sun, but there is also a charming courtyard with soft mustard colored walls that are perfect for summer. I ordered a classic Danish breakfast with a soft-boiled egg à la Call Me By Your Name, cheese and bread (I swapped the traditional rye bread, a favorite of mine, for their seeded breakfast bun). The matcha granola served with yoghurt and berries was another item on the menu that caught my eye – something to come back for. The menu also includes a reputable avocado toast served with chimichurri, fresh salads and juices, high-quality coffee and a selection of wine and beer.
Now, on to the overnight oats – that have no connection to my Copenhagen story other than being another dish that might get you out of bed in the morning.
Serving breakfast in a jar might be a hyped pinterest trend, but in addition to the practicality of reducing dishes, I’ve also found that the shape of the jar lends itself to the consistency of overnight oats (don’t ask me about the science, it’s simply a trial-based conclusion). By the looks of this blog I really want to give oats a chance to shine, so here is another oat-based recipe for the collection.
Classic overnight oats
- 1 dl oats, rolled
- 2 tsp chia seeds
- 1.5 dl milk (regular or plant-based, I prefer oat milk)
- 2 tbsp yoghurt (plain, greek or plant-based)
- 1 tsp desiccated coconut
- 1 tsp sunflower seeds
- a pinch of vanilla
Mixed berries + honey/agave
Add a handful of raspberries, blueberries and blackberries to your overnight oats for a tangy taste of summer. Drizzle with half a teaspoon of honey (or agave) before serving.
Grate or slice half an apple into thin pieces and add ¼ tsp cinnamon + ¼ tsp cardamom to your overnight oats. I love when there’s a touch of crispiness and crunch to my oats, and the combination of apples and sunflower seeds bring just that.
Mix all of the ingredients in a jar and leave in the fridge overnight. The mixture will be very milky when you first place it in the fridge, but it will firm up over night.
In the morning, stir the oats before serving (the chia seeds tend to form a top layer when left overnight). Top with your favorite fruit, berries and coconut flakes. I served this classic overnight oats with banana, blueberries, blackberries, mango, pear and coconut flakes.
Other favorite combinations include: peanut butter & banana, strawberry & greek yoghurt, vanilla skyr & rhubarb compote.