Overnight Oats Three Ways
Overnight oats are the reason I get out of the door on time three mornings a week. You do ten minutes of work the night before, put a jar in the fridge, and breakfast has already happened by the time you remember to think about it. No pan, no toaster, no standing about.
Matt will not touch anything sweet first thing in the morning, so these are entirely mine and I have stopped apologising for it. The base is always the same. Oats, milk and a spoonful of honey, left to soften overnight, and everything after that is decoration.
The three versions below are the ones I come back to. Blueberry and lemon is the sharpest of them, banana and cinnamon is the one for a cold morning, and the cocoa and coconut version tastes a good deal more like pudding than breakfast has any right to.
They keep in the fridge for three days, so it is worth making all three on a Sunday evening and not thinking about breakfast again until Wednesday. If the oats look too thick in the morning, loosen them with a splash more milk. A jar with a proper lid travels well too.
Overnight Oats Three Ways
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Serves: 3 people
Serving size: 114g
Calories per serving: 155
Fat per serving: 4.4g
Ingredients
For the base (per jar)
- 50g rolled oats
- 120ml whole milk
- 1 tsp clear honey
Blueberry and lemon
- 60g blueberries
- Zest of 1/2 lemon
Banana and cinnamon
- 1 small banana, sliced
- 1/4 tsp ground cinnamon
Cocoa and coconut
- 1 tsp cocoa powder
- 1 tbsp desiccated coconut
Method
- For each jar, tip the oats into a small jar or tub, pour over the milk and stir in the honey. Make up as many bases as you want versions.
- For the blueberry and lemon jar, crush half the blueberries with a fork and stir them through the oats with the lemon zest. Scatter the rest over the top.
- For the banana and cinnamon jar, stir the ground cinnamon into the oats and layer the banana slices over the surface just before the lid goes on.
- For the cocoa and coconut jar, stir the cocoa powder into the milk before it goes in, then stir through most of the desiccated coconut and save a little for the top.
- Put the lids on and refrigerate overnight, or for at least six hours. Stir each jar before eating and loosen it with a splash more milk if it has set too thickly.
