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Overnight Oats
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. 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.
Ingredients
- 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
Equipment
- Baking tray
- Grater
Method
-
1.
Place the oats, almonds, cashews and coconut flakes on a baking tray (keeping them separate) and bake for 5-7 minutes
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2.
Place the oats, dried fruit and cardamom in a container, pour in the coconut milk. Put the lid on and place in the fridge.
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3.
Chop the nuts, combine with the coconut flakes and put in a container. Set to one side.
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4.
The following morning, peel the mango and chop into bite sized chunks
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5.
Cut the passionfruit in half and scoop the inside out. Zest and half the lime. Pick and roughly chop the mint leaves.
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6.
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.
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7.
Eat one portion for breakfast and place the other in the fridge for later in the week.
