Mix-and-match overnight oats

Fri, 1 April 2016

This is a one-size fits all recipe that frees you up to add whatever filling/topping/garnish you might fancy. I usually soak a batch of oats at the beginning of the week, which means I have breakfast sorted for three days running. I leave all the finessing until the next day, but you could easily make a complete bowl ahead of time. The base I use for all my overnight oats is equal parts oats to milk. This will sufficiently soak the oats and means you can then add any additional liquid should you wish. Each bowl serves 1

 

Carrot Cake Oatmeal

25g oats

60ml Plant Milk

1 carrot, finely grated

1 teaspoon ground cinnamon

Pinch of freshly grated nutmeg

juice of 1/2 orange

1/2 tablespoon maple syrup

1 tablespoon chopped walnuts

Handful of raisins

1/2 tablespoon ground flaxseed

Soak the oats in the milk overnight.

The next day, add the carrot to the bowl along with the cinnamon and nutmeg.

Stir thoroughly before pouring in the orange juice and maple syrup.

Stir through the nuts and raisins, and serve with a smattering of ground flaxseed.

 

Nutty Chocolate Bowl

25g oats

60ml Plant Milk

1 tablespoon cacao or cocoa powder

1 heaped tablespoon nut butter

(almond, peanut, hazelnut or cashew)

1/2 tablespoon maple syrup

1/2 pear, sliced

1 tablespoon roughly chopped

Hazelnuts

Soak the oats in the milk overnight. The next day, add the cacao powder, nut butter, maple syrup and thoroughly combine. Serve with the sliced pear and roughly chopped hazelnuts.

Tip: This bowl also tastes delicious when combined with a mashed banana.

 

Tropical Oats

25g oats

60ml Plant Milk 

1/4 small pineapple

Juice of 1/2 lime

1/2 tablespoon agave nectar

1 heaped tablespoon chopped mango

1 kiwi, peeled and sliced

1/2 banana, sliced

Toasted desiccated coconut, to top

Soak the oats in the milk overnight.

The next day, blitz the pineapple to a puree in a food processor or blender and add it to the oats along with the lime juice and agave. Stir to combine. Serve with the mango, kiwi, banana and some toasted coconut.