It is getting hot in the desert, which means that porridge for breakfast isn’t so appealing any more.
I am keen to stick with oats as they are a great, filling and easy, low GI breakfast, but I just don’t love muesli without cows milk.
So it is overnight oats to the rescue – they’re soaked to soften them instead of cooking.
This will be breakfast (and possibly lunch!) all summer at my place – hope you delight in it as much as we do 🙂
- 150ml almond milk (soy/oat/rice milks work too, if nuts are out)
- 50g oats
- 1/2 tsp ground cinnamon
- 1 tbps honey (agave/maple for a vegan version)
- 1 tsp vanilla bean paste
- 1 tbsp chia seeds, and
- diced fruit to top (I’ve been using blueberries, strawberries and mango)
Mix the oats and milk in a glass container, then add in honey, cinnamon and vanilla and stir well.
Leave overnight in the fridge.
Just before serving in the morning mix through the chia seeds and top with fruit.
I have also made this for lunch (on more than one occasion!). Just mix up in the morning and allow at least 4 hours in the fridge.