23/07/2025
Chef Emily: 'The Open Golf Winner Was ... Oats!'
👓The Mark Patterson Show👓
[12.45]
You'd think The Open would have been a no-brainer for a BBQ pro like Chef Emily McCorkell and husband Norman. But no, she tells me, oats were the winner at their gaff up at Portrush ...
"Hi Mark!
You’d expect us to lead with meaty breakfasts at The Open, but the surprise hit was our vegan, gluten-free overnight oats — ideal for 6am golfers looking for something light but sustaining.
They’re simple to make: swirl jam around the jar, add oats, oat milk, chia seeds, and let the fridge do the work. Packed with slow-release energy, fibre, and antioxidants, they’re as nourishing as they are easy! A no-fuss winner for busy mornings."
Chef Emily's Berry Overnight Oats - Serves: 1
Prep Time: 5 minutes (plus overnight chill)
Ready: Next morning
Ingredients
• ½ cup rolled oats
• ½ cup oat milk
• 1–2 tsp chia seeds
• 1 tbsp berry jam
• A few fresh or frozen berries (e.g. raspberries, blueberries, strawberries)
• A few chopped nuts (e.g. almonds, walnuts, hazelnuts) optional
Instructions
1. Jam Layer:
Use a spoon to swirl the berry jam around the inner walls of your jar or glass.
2. Oat Base:
Add the oats to the bottom of the jar.
3. Liquid & Seeds:
Pour in the oat milk and sprinkle the chia seeds on top. Stir gently to combine without disturbing the jam layer too much.
4. Chill:
Cover and refrigerate overnight to allow the oats and chia to absorb the liquid.
5. Morning Toppings:
Top with berries and chopped nuts before serving. Optional: a drizzle of maple syrup or a spoon of yoghurt for added indulgence.
Or Mark’s berry compote with cream cheese!
Note If using cows milk, reduce down to 1/3 cup milk.