Princess Diana’s favourite oats breakfast might sound odd, until you try it

Princess Diana’s life was lived largely in the public eye, yet when it came to food and health, her choices were quietly deliberate. Known for her discipline and strong focus on wellbeing, she followed a diet that favoured balance over indulgence. The meals she chose were simple, thoughtful and rooted in nourishment rather than excess.

Much of what we know about Diana’s eating habits comes from Darren McGrady, her personal chef during her years at Kensington Palace. In interviews and writings over the years, McGrady has spoken about how closely Diana monitored her diet, particularly in the early 1990s, when she became more conscious of fitness and overall health. Breakfast, he has said, was never heavy or elaborate. One dish she returned to often was a bowl of rolled oats soaked in fresh orange juice.

At a time when oats were almost always cooked in milk or water, Diana’s preference stood out. She chose orange juice instead of milk to cut down on fat and to increase her intake of vitamin C. The citrus flavour also kept the dish light and refreshing, something she valued in the mornings. According to McGrady, Diana believed the combination was easy on the stomach and helped her feel energised without feeling full or weighed down.

The soaked oats provided slow-release carbohydrates, while the orange juice added natural sweetness and acidity. Fresh fruit, yoghurt and a scattering of nuts completed the bowl, turning it into a meal that was filling yet clean and uncluttered. Decades later, it still fits easily into modern conversations around mindful eating and light, nutrient-rich breakfasts.

Here is how to recreate Princess Diana’s favourite orange juice oats at home.

Ingredients
1 cup rolled oats
1½ cups fresh orange juice
½ cup yoghurt
1 apple, grated
Chopped almonds and walnuts, as needed
Raisins, as needed
Honey, optional

Preparation
Place the rolled oats in a glass bowl or jar
Pour over the fresh orange juice, ensuring the oats are completely submerged
Cover and refrigerate overnight
In the morning, take the soaked oats out of the fridge
Add the grated apple and yoghurt, and stir gently to combine
Top with chopped nuts and raisins
Add a spoon of honey only if you prefer extra sweetness.

Serve chilled for a light, refreshing breakfast that reflects Diana’s preference for simplicity and balance.