What Princess Diana ate for breakfast: The healthy recipe that became a trend

"When I became Princess Diana’s chef, she had reclaimed her life. She was the patron of 119 different charities, went to the gym three times a week, and looked better than ever. She ate very healthily, and her usual breakfast was something called 'Overnight Oats'."

Darren McGrady begins a recent YouTube video explaining in detail the recipe he prepared daily for Diana of Wales. Darren worked for the British Royal Family between 1982 and 1997, first as a cook for Queen Elizabeth II at Buckingham Palace, and later, in 1993, as Lady Di's personal chef at Kensington Palace until her passing in August 1997.

The culinary tastes of the British Royals are no secret to this chef; in fact, he has published several books on the subject, such as Eating Royally: Recipes and Remembrances from a Palace Kitchen (2007) and The Royal Chef at Home: Easy Seasonal Entertaining (2017).

© Mirrorpix

The origin of the recipe

McGrady often mentions the dishes he prepared during that stage of his career on social media. "Today, overnight oats are very popular...they started becoming trendy around 2012, but Princess Diana was eating this recipe 20 years earlier, in 1993," Darren continues.

He explains that Diana discovered the breakfast at a Swiss health clinic, where it was called "Bircher Muesli" a recipe invented by a Swiss nutritionist. She thought it was very healthy, took note of the recipe, and told Darren, "Darren, I want this for breakfast every day."

As Darren describes, "Overnight Oats" are well-known today: oat flakes soaked overnight in a liquid (juice, milk, yogurt, or plant-based drink), then fruits and nuts are added the next day, resulting in a smooth mixture loaded with health benefits.

© Aaron Lynett

Princess Diana’s overnight oats recipe: step-by-step

Darren notes that while you can customize the ingredients, this is the exact recipe Diana ate every morning.

Ingredients (Serves 2):

• 1 cup rolled oats (not instant)
• 1 cup freshly squeezed orange juice
• 1 cup Greek yogurt
• 1 tablespoon raw honey
• 1/2 apple
• Juice of one lemon
• 1 cup fresh blueberries
• 1/2 cup walnuts
• 1 pinch of cinnamon (optional)

© Magda Tymczyj

Preparation:

1. Soak: Place the oats in a bowl and soak them with the freshly squeezed orange juice.
2. Chill: Cover the bowl with plastic wrap and put it in the fridge overnight.
3. Mix: The next morning, you will see the oats have absorbed most of the liquid and increased in size. Stir them slightly with a spoon.
4. Combine: Add the Greek yogurt and stir. Add a bit of raw honey (optional) and the lemon juice. Stir again.
5. Grate: Grate half an apple with its skin.
6. Integrate: Mix carefully so the apple is well incorporated.
7. Add Toppings: Add the blueberries and walnuts (saving some for garnish).
8. Serve: Once mixed, transfer to a clear glass and decorate the top with the remaining blueberries and walnuts. Sprinkle with cinnamon if desired.

"It’s a very healthy breakfast, and making it at home is much cheaper than buying it at the store," the chef concludes with a laugh. "I have to admit that when I prepared it for Diana at Kensington Palace, it was so delicious that I used to make double the amount so I could have it for breakfast too."