Overnight oats are one of my daughters’ favourite breakfasts. I love that they take almost no time to prepare the night before and they’re ready to eat as soon as they get up. There are so many different flavours you can add too, which keeps it interesting. I make them dairy free – my kids like them best with cashew milk, but you can replace the cashews with coconut or other nuts (I strain after blitzing and before adding the oats, etc, if using other nuts, as they produce more pulp and affect the texture) or if you want to use cows milk just replace the weight of the cashews + water in this recipe with cows milk.
Makes 4 serves
1 pear, quartered, cored
50g raw cashews
1/2 tsp vanilla powder
5g raw honey (or more if you like it sweeter)
80g blueberries (frozen or fresh)
80g rolled oats
20g chia seeds
1/2 tsp ground cinnamon
1. Place the pear in mixer bowl. Chop for 5 seconds/speed 4/MC on. Remove from bowl, set aside.
2. Place water, cashews, vanilla and honey in mixer bowl. Blitz for 1 minute/speed 9/MC on. This makes the milk base for your oat soak.
3. Add remaining ingredients (including chopped pear). Combine for 5 seconds/reverse/speed 2/MC on.
4. Transfer mixture into a bowl with a lid and refrigerate overnight.
5. In the morning when you are ready to serve, spoon into bowls and top with coconut cream or yogurt, my strawberry sauce and nuts and/or chopped fruit.