Overnight oats are a great alternative to making time-consuming porridge in the morning. They’re really easy to prepare the night before. Just make them in a kilner jar then pop them in your bag when you fly out the door.
The other nice thing about overnight oats is you can mix up the fruit and flavourings depending on personal taste, what’s in season and what you have in the fridge. Pretty much all the ingredients on the list below are optional (bar the oats and milk!), and the amounts are just guidelines depending on the size of your jar, and how big a breakfast you fancy.
1 kilner / mason jar
Milk (I prefer almond milk)
Fresh fruit (eg strawberries, blackberries, blueberries, peaches etc)
First, take about a 1/3 a mug of plain oats, with two handfuls of nutty granola thrown in for good measure. Add a handful of sultanas, a good swirl of honey and a tablespoon of cinnamon.
Next chop the fruit into bite-size pieces. It depends what fruit you’re using but I tend to mix two or three different types. Berries are my favourite, and for this recipe I chopped six strawberries, and a handful of blackberries. Apples and bananas can get a bit discoloured overnight, but if you’re stuck for fresh fruit, tinned varieties like peaches also work well.
The milk, cinnamon and honey will soak into the oats overnight, leaving you with perfect porridge ready first thing. Give it a stir, then eat cold.
They’re really tasty and filling – I eat mine every morning at work while I’m checking my emails!