Who doesn’t want dessert for breakfast?
Overnight oats definitely blur the boundaries. They are super tasty, yet make a perfectly nutritious breakfast at the same time.
The trick is to get some protein into them. Protein is needed for repair, repair takes place in the body every single day, but also protein is the very stuff that keeps you full.
A mix of seeds, some greek (or coconut) yoghurt or even a high quality protein powder will do the trick.
I’ve come up with 3 variations on overnight oats: raspberry cheesecake, apple pie and carrot cake.
There is definitely more room for different flavour options so just take the base recipe and come up with your own take on it.
The base ingredients (enough for 1 average human)
1 tablespoon each of chia, ground flax, pumpkin and sunflower seeds
2 tablespoons of desiccated coconut (look for the unsweetened, ideally organic version)
1/4 tsp cinnamon
1 teaspoon of honey or agave
a few drops of vanilla extract
unsweetened plant milk of your choice (I used oat milk)
100g of Greek or coconut yoghurt
100g of frozen raspberries
1 apple, grated
1/2 teaspoon of cinnamon
1 small carrot (60g), peeled and grated
2 tablespoons of raisins or sultanas
To make the base, mix all of the ingredients and add just enough plant milk to bring it to a loose porridge consistency (approximately 250ml).
From here, the choice is your as to what you pimp your overnight oats with.
Add the extra ingredients as listed above, stir well and leave in the fridge overnight in a tupperware pot. You will have amazing creamy oats with tonnes of flavour, ready to grab from the fridge as you dash out of the door.