Summer Overnight Oats

Monday, 9 July 2018

Overnight oats; basically summer's answer to porridge, and with the glorious sunshine that has been with us recently, I've been eating a lot of this breakfast. All the work is done the night before so in the morning all you need to do is add your toppings (because can you even call it breakfast if it isn't loaded with toppings?!) and tuck in. This is my staple summer recipe but you can easily change it up by adding different flavours, fruits and nuts to your taste.


You will need: (serves 2)
1 banana 
1 grated apple
1 cup oats
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 teaspoons chia seeds
1 tablespoon pumpkin seeds
1 cup rice milk (or other plant milk of your choice)
1/4 cup vegan yoghurt (the Alpro coconut one is my fave)
1/4 cup frozen raspberries

Method: 
- Mash up the banana in a bowl and then mix through the vanilla extract.
- In a mixing bowl, combine the oats, chia seeds, pumpkin seeds and cinnamon. Add the banana mixture, grated apple, pour over your milk and add the yoghurt. Mix everything together well. 
- Finally, using your hands crush up the frozen raspberries a bit so they are in smaller pieces as opposed to whole raspberries. Mix these through and then pop the mix into an airtight container or slipt into two jars. Place in the fridge overnight. 
- In the morning, serve with your choice of toppings. I like adding extra yoghurt with nut butter, fresh fruit, and some nuts or granola to give it a good crunch. 

Variations: 
- Leave out the apple and add in one heaped teaspoon of cacao powder for a super chocolatey version. 

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