Overnight oats might be seen as the bastion of plant-based eating hipsters, who take almond milk in their lattes and only eat Instagram-able Buddha Bowls for dinner, but it’s actually a really satisfying brekkie that’s a cinch to make for anyone... hipster or not!
I must confess I adore porridge… Ready Break was one of my absolute childhood favs, hot from the microwave on a cold day, probably sprinkled with a tonne of sugar, but hey, that was the 80’s and I used to have Coke in my bottle as a toddler… I kid you not!
Anyway back to the PC present and the overnight oats. There is no wrong way to make these and in fact writing a recipe for something so simple seems silly, but that said, there is one golden rule to remember. Use twice the amount of liquid to oats and you’re on a winner. And don’t use quick oats or you’ll wake up to a bowl of actual mush. Try and go for steel cut or plain rolled oats.
You can customise these with as many different variations of milk, fruits, seeds, yogurts, jam, nuts, and hipstery add-in’s you can think of… here’s my take.
2 ramekins oats
4 ramekins full fat milk
Splash of cream
1 tsp vanilla extract
1 tsp golden caster sugar
2 tbsp fruit and nut granola
Get your hands on a funky Mason jar style container and throw in the oats and milk.
Stir in the vanilla, the cream, the sugar and the granola.
Cover and leave in the fridge overnight
In the morning, stir in the blueberries and a sprinkle of granola on the top for some crunch.