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We know what you’re thinking. What are “overnight oats” when they’re at home?
Well, they're delicious, healthy and about to revolutionise your breakfast game. They’re so-called because the idea is to prepare them the night before, ready for the week ahead. A delicious vegan breakfast idea.
They’re packed with slow-releasing carbs and lovely healthy fats to perk up your day. Plus, y’know, they look great on your Instagram feed.
If you're looking for dairy free breakfast idea that you can prep the night before- this is exactly what you've been looking for.
- 100g rolled oats
- 20g almonds
- 20g cashews
- 20g coconut flakes
- 50g dried fruit
- Pinch ground cardamom seeds*
- 4 tbsp flax seeds
- 150ml unsweetened fortified coconut milk (or any other plant-based milk)
- Pinch salt
- 1 medium mango
- 1 passionfruit
- 1 Lime
- 200g plant based coconut yoghurt
- 10g fresh mint
- *If you can’t find ground cardamom seeds, break open 1 cardamom pod and grind the seeds to a powder with a pestle and mortar
- Baking tray
Place the oats, almonds, cashews and coconut flakes on a baking tray (keeping them separate) and bake for 5-7 minutes
Place the oats, dried fruit and cardamom in a container, pour in the coconut milk. Put the lid on and place in the fridge.
Chop the nuts, combine with the coconut flakes and put in a container. Set to one side.
The following morning, peel the mango and chop into bite sized chunks
Cut the passionfruit in half and scoop the inside out. Zest and half the lime. Pick and roughly chop the mint leaves.
Layer half of all the ingredients into one container and the rest into another airtight container container. The more layers you build in your containers the better as you’ll get a well-balanced bite with every spoonful.
Eat one portion for breakfast and place the other in the fridge for later in the week.