Have you tried overnight oats? I AM obsessed. It’s become my breakfast staple – the flavour combinations are endless making it impossible to get bored with. My favourite thing about them – you wake up, and breakfast is done – it’s magic!
The basic recipe is 3 ingredients – large flake oats, liquid, and a hint of sweeter – left overnight to do their thing. This recipe in its simplest form is delicious, but don’t stop there, have fun with a variety of ingredients – try mixing flavours, colours and textures – green pumpkin seeds, white dried coconut, red sweet raspberries, or even black chia seeds for a hit of extra fibre. Just open your pantry and have some fun.
I’ve tested overnight oats with 3 styles of oats – steel cut, large flake, and quick cooking oats. I prefer large flake oats – both quick cooking and steel cut oats don’t give the right texture after a long soak – I find large flake oats work best; they’re tender, but will still hold their shape.
Right now I’m on a cocoa kick, adding it everytime I make oats. That chocolatey flavour brings me back to when I was a kid. I don’t know about yours, but childhood was filled with so much chocolate – hot cocoa, chocolate pies, and banana split sundaes and those sundaes are what inspired this recipe. Banana, chocolate, and cherries – a classic flavour combination.
In this recipe I use vanilla almond milk to mimic the flavour of ice cream, and since it’s already sweetened, you won’t need to add any additional sugar. The dried cherries and cocoa powder can be found in the baking or bulk section of the grocery store. As well, this is where you’ll find the chopped peanuts and the oats.
- I find it’s easier to mix in the cocoa powder after the mixture has soaked.
- Have fun with crunch – you can replace the peanuts with any nut or seed.
- Don’t have dried cherries, try adding strawberries.
- Overnight oats will last a few days in the fridge, so make a big batch, or make a few single batches and stack them in reusable containers – it makes for a quick grab-and-go breakfast.
- This recipe uses vanilla almond milk, but if you want to control sweetness, use unsweetened vanilla flavoured almond milk.