I’ve been meaning to make overnight oats for a long time now, but never managed to. Though it looked super easy on other food blogs and Instagram videos, I was always nervous that I wouldn’t get it right, or that it would take time. I finally got down to giving it a try last night (for this morning’s breakfast) and I’m in love with not just the dish, but also how easy and fast it is to make! Try it out and let me know what you think 🙂
200 ml Vanilla Almond Milk (1 tetra pack; can also use regular milk or soya milk- any flavour)
1/2 cup Oats (I use Baggry’s White Oats)
2 tbsp Peanut Butter (I use Skippy’s Crunchy Peanut Butter)
2 tsp Honey
1 tsp Mixed Seeds (I used mix of chia, pumpkin, flax and sunflower seeds)
1/2 Banana (You can also use full, or any other fruit of your choice)
Pour the flavoured milk into an airtight container that you’ll be using to refrigerate the oats overnight. Mix the peanut butter and honey into it (it will obviously not dissolve, but the chunks of peanut butter taste amazing the next day). If you’d like the mix to be smooth, you can also blend it using a blender. Add the oats to the mix and stir it well, so that all the oats are covered with the mix/milk. Sprinkle the seeds on top of the mix and shut the container. (If you don’t have a glass/mason jar it’s fine, I used a regular plastic Tupperware bowl.) Put it in the refrigerator to set (overnight works best, otherwise at least 6 hours). Before serving, you can slice the banana and add it over the oats. You can also add the fruit to the mix the night before as well (I wasn’t sure if I’d like my fruit soggy so I didn’t).