It's no secret I prefer a slow start to the day, when you can snuggle back under the covers a little longer, when coffee is brewed slowly and where breakfast can be leisurely enjoyed and truly savoured. But, there are those mornings, when you know you need to move a little more 'swiftly' to get out the door; think, weekday school runs or an early start at the office. On these mornings, it's handy when you have made preparations ahead of time to allow yourself a little more space to breathe in the start of the day. Enter - overnight oats. This absolutely delicious recipe is plant based, effortless to prepare, versatile and loved by the whole family - it's hard to top that!
We store ours in the fridge in individual glass jars ready to grab and enjoy - but you could easily store yours in one large container and serve as you need.
INGREDIENTS
- 2 cups rolled oats (not quick, here I used an organic 5 grain porridge which I love!)
- 1/4 cup pumpkins seeds
- 1/4 cup hemp seeds
- 1/2 cup chia seeds
- 1/2 cup coconut yoghurt
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 4 cups plant based milk - I used Pure Harvest activated almond milk
METHOD
Couldn't be easier! Stir ingredients together in a large bowl.
Cover bowl and place into the fridge to set for a few hours.
After 1-2 hours, place mixture into individual containers ready for serving.
In the morning, top with fruits or toppings of choice - eg: bananas, blueberries, peanut butter, strawberries.
(I can confirm this is one of our boys favourite breakfast recipes!)
recipe originally found via Alexandra Alessandro - check our her fantastic YouTube channel for more plant based recipe ideas here
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