“Breakfast isn’t just the most important meal of the day, it’s one of the tastiest”
I first started making overnight oats about a year ago, when I realised preparing the night before was the best way to ensure that I ate breakfast. Over this time I’ve played with various recipes most of which have involved fruit.
However this recipe I put together myself with the aim of adding extra fruit into my daily routine later in the day – however you can always add extra fruit upon serving.
I’ve always been really careful not to add extra sugars or processed ingredients to my morning routines and with this recipe it’s no different. I often prefer it on a day when I’ve run due to it’s high (good) fat and carb content.
It is literally as easy as popping the ingredients into a jar, and often takes me just under 10 minutes – for a breakfast that will last me at least 3 days if kept refrigerated.
It tastes just like chocolate and peanut butter brownies, but the best thing is it contains no added sugars and my home-made soya milk!
PREP TIME: 10 MINS (leave overnight)
COST: < £3
- 2 handfuls of porridge oats
- 1 tablespoon of chia seeds
- 1 tablespoon of cacao powder
- 2 teaspoons of matcha powder
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground ginger
- 1 tablespoon of sultanas
- 1 teaspoon of pumpkin seeds
- 1 teaspoon of sunflower seeds
- 1 heaped tablespoon of peanut butter
- 150 ml of homemade soya milk
- Fill a large jar with the ingredients and pour in the milk last
- Stir with a tablespoon
- Put the lid on the jar and shake
- If the ingredients seem a little dry, add more milk
- Refrigerate overnight and serve
Tried this recipe? Let me know how it turned out.