Overnight oats make such a tasty and versatile breakfast. There are so many flavour combinations to try out, and you can make it vegan, sugar-free or gluten-free. They take just a few minutes to mix up in the evening for the next day or you could make a batch to last for a few days. Enjoy your hearty, creamy oats straight from the fridge, or warm slightly if you prefer.
Make it vegan: Use plant-based milk, plant-based yogurt, and maple syrup for sweetener.
Make it sugar-free: Drop the sweetener and add ½ mashed ripe banana.
Make it gluten-free: Use gluten-free oats.
Preparation Time: 10 minutes Cooking Time: None Serves: 1-2 people
50g yoghurt – options to suit your tastebuds: Greek, natural, flavoured or plant based almond, coconut or soya
50g rolled oats
120ml milk – semi skimmed or plant based (my favourite is almond milk)
1 tablespoon chia seeds or ground flax seeds
1 teaspoon vanilla extract
Winning flavour combinations:
Cinnamon & Pear
¼ teaspoon cinnamon
1-2 tablespoons chopped walnuts or pecan nuts
1-2 tablespoons raisins
1 large pear – cut, cored and roughly chopped
Topping: Add another pear, walnuts and a drizzle of honey
Blueberry & Almond
75g fresh blueberries
½ tablespoon lemon juice
½ teaspoon ground cinnamon
2 tablespoons skin on almonds – roughly chopped & roasted
Topping: Add a handful of blueberries, drizzle honey / maple syrup and a few chopped almonds
Chocolate & Almond Butter
2 teaspoons cocoa powder
1 tablespoon almond butter
1 large date or 2 teaspoons maple syrup
Whisk together all ingredients in a medium-sized mixing bowl.
Spoon into a 450g jar with a tight-fitting lid.
Add flavouring – see below for options.
Close jar and refrigerate for at least 4 hours (preferably overnight) before eating. Overnight oats will keep in the refrigerator for up to 5 days.