A trio of overnight oats recipes - mango & turmeric, chocolate and raspberry and banoffee nut. Overnight oats are exactly that, breakfast oats prepped ahead of time and enjoyed cold - a great breakfast for warmer summer weather, and all 3 recipes can be whipped up in under 20 minutes!
Essentially here you're making a smoothie as the base of the oats - which is a great way to pack in all those nutrients, before stirring through oats before letting it sit and mix together. You can eat these after just 20 minutes, or do a little meal prepping for the days ahead and keep them in the fridge for up to 3 days. The longer these sit the more the oats will soften, almost turning into a brownie batter-like texture, where the oats are melty and really delicious!
Healthy, delicious and a great start to the week ahead, knowing breakfast is just ready to grab and enjoy! For me, my perfect morning routine is having a cup of tea, like peppermint, matcha or chai before digging into breakfast, so these are perfect to grab and go and enjoy after my tea. These recipes are great because they're packed full of vitamin C from the fruit, protein, fibre and beta-glucans from the oats - helping to keep you fuller for longer, short-chain omega 3s and potassium for electrolyte balancing. The chocolate raspberry pot also includes plenty of skin-loving nutrients - brazil nuts for your daily selenium, flaxseed for your short-chain omega 3s, zinc and vitamin E and antioxidant-rich ingredients like cocao nibs.
What's your typical morning routine? Is it breakfast before you leave the house, a latte on the go, do you struggle to find time for breakfast? Leave a comment below or continue the conversation on Instagram with what makes you feel prepped and ready for the day ahead!
Overnight Oats Trio | Serves: 6 | Time: 20 mins
You'll need
- 6 small jars (150-200ml)
- Blender/food processor
- 4x small mixing bowls
- Measuring cups & spoons
Ingredients & Methods
Mango & Turmeric
- 1/2 cup chopped mango (fresh or frozen)
- 1 banana
- 1/2 cup unsweetened plant-based milk
- 1/2 tsp turmeric
- Pinch cinnamon
- 1/2 cup porridge/whole rolled oats
- 1/4 cup chia seeds
- 2 tbsp shredded coconut
- Add the mango, banana, milk, turmeric and cinnamon to a blender and blitz until smooth.
- Pour into a bowl and stir in the oats and chia seeds.
- Spoon into 2 jars and top with shredded coconut and a sprinkle of cinnamon
- Serve after 20 minutes, or store in the fridge for up to 3 days and enjoy for breakfast.
Chocolate & Raspberry:
- 1 banana
- 2 dates, pitted
- 2 tbsp cocoa powder
- 1 tbsp flaxseed
- 6 Brazil nuts
- 1/2 cup unsweetened plant-based milk
- 1/2 cup porridge/whole rolled oats
- 150g raspberries (fresh or frozen)
- 2 tbsp cocao nibs (optional)
- Add the banana, dates, cocoa powder, flaxseed, nuts and milk to the blender and bit until smooth.
- Pour into a bowl and stir through the oats.
- Then in a separate bowl, mash the raspberries.
- Spoon the chocolate oats into two jars and top with the raspberries and cocao nibs.
- Serve after 20 minutes, or store in the fridge for up to 3 days and enjoy for breakfast.
Banoffee Nut
- 2 ripe bananas
- 3 dates, pitted
- 1 tbsp flaxseed
- 1 tsp mixed spice
- 1/2 cup unsweetened plant-based milk
- Pinch salt
- 1/2 cup porridge/whole rolled oats
- 2 tbsp pecans
- Slice half a banana into thin pieces and layer into the bottom of two jars.
- Add the remaining bananas into the blender with the dates, flaxseed, mixed spice, milk and a pinch of salt and blitz until smooth.
- Pour into a bowl and stir through the oats.
- Spoon the mix into the jars over the banana slices, then crush over the pecans
- Serve after 20 minutes, or store in the fridge for up to 3 days and enjoy for breakfast!
So there you have it, a trio of overnight oat recipes. Enjoy!
Cassidy xx
