Being Scottish, porridge was a breakfast staple growing up, and it’s still my go-to winter breakfast, something comforting for those cold dark mornings. But in summer I don’t usually feel like eating anything hot, and, as much as I love my smoothies, you have to drink them as soon as you make them, which isn’t ideal if you have an early start and need breakfast-on-the-go. So what to do?! That’s when I discovered overnight oats! At first the idea of cold porridge seemed totally gross, but then I came across the suggestion of using yoghurt in addition to milk, and now I’m totally hooked! The yoghurt gives it a delicious creaminess, the cinnamon and vanilla make it warming and sweet, and the oats and chia seeds mean that it’s super filling and satisfying, so even after a big workout I don’t crave something sweet to ‘finish the meal off’! I recommend using coconut yoghurt because it tends to be thicker than almond, cashew or soya milk, and just works perfectly in this recipe, especially if you can get one that’s vanilla flavoured (otherwise add in a tsp vanilla extract when you add the liquids). Although I’ve tried several different variations on overnight oats, this recipe remains my all time favourite. I get serious cravings for it. In fact, I think I’m off to make some now…
Blueberry Coconut Overnight Oats
3/4 cup of rolled oats*
1 tbsp chia seeds
1/2 cup almond milk (or any other nondairy milk – coconut milk would work well)
1/4 cup vanilla coconut yoghurt (in the UK my favourite brand for this recipe is The Coconut Collaborative Madagascan Vanilla, available from Sainsburys; in Australia my favourite is Nudie Coconut Yoghurt Vanilla)
1 tsp maple syrup
1/2 cup frozen blueberries
1 tsp maple syrup (optional)
1/2 tsp cinnamon powder
In a glass tupperware dish (if you are not going to be eating it at home the next morning, but taking it to the gym etc.; if you are eating at home then making it in a bowl would be fine) stir together the oats and chia seeds (to distribute the seeds a little). Add in the milk, yoghurt and maple syrup and stir well. Add in the frozen berries and mix again. Cover the tupperware/bowl and place in the fridge overnight. In the morning, sprinkle with cinnamon powder and drizzle with maple syrup if needed. Take to work, the gym, or enjoy at home!
*Unlike porridge, where you want to use flaked oats, for overnight oats you really want to use whole rolled oats (slightly larger, more ‘in tact’ than porridge oats). I know this after much trial and error – flaked porridge oats go too mushy in overnight oats, whereas if you try to use whole rolled oats in porridge it will take aaaages to cook, and won’t go as creamy. Unfortunately you can’t go by the label as everyone seems to have a different opinion of what ‘whole rolled oats’ is! So the best thing is to get a pack where you can see inside what the oats look like. In my supermarket (in the UK), porridge oats are actually called ‘porridge oats’, while the brand I use for overnight oats is called ‘rolled oats’.
Let me know how you get on making it, or share your own overnight oats recipes in the comments below! Don’t forget to tag me on instagram so I can see your beautiful bowls!