This is definitely a homage to the favourite chocolate bars of my youth. I especially loved the ‘whole hazelnut’ bars and hazelnut whirls (my mums favourite), and who doesn’t like a chocolate raisin?! I’ve added some coconut because Bounties were another favourite of mine (and my dads). Really I was just looking for an excuse to throw in all my favourite things and pretend it’s healthy – but these overnight oats are at least heathier than eating all of the above.
Fruit & Nut case overnight oats
- 50g Oats
- 1 tablespoon whole hazelnuts
- 1 tablespoon raisins
- 1 tablespoon shredded coconut
- 1 teaspoon raw cacao (or coco)
- 2 squares of dark chocolate chopped into bits (I will admit I used more than 2)
- 200ml Hazelnut milk
Layer up a jar with all of the dry ingredients, add the milk last and pop it in the fridge. Mix it all together in the morning.
I like using both chia seeds and oats in my overnight soakings, a mix of protein and carbs. I find the consistency can become a little more solid, much like the old Irish tradition of porridge slabs kept in drawers! It’s like eating a soft flapjack and I love this consistency especially with some maple syrup and yoghurt spooned on top before eating. This is another healthy way to have chocolate for breakfast.
Blueberry Choc Chioaty
- 100g Blueberries
- 2 tablespoons chia seeds
- 2 tablespoons oats
- juice of one orange
- 1 teaspoon raw cacao powder (if you want a stronger cacao hit then add a bit more)
- 1 tablespoon cacao nibs
Mix together and put in the fridge overnight. Top with yoghurt and maple syrup or some chocolate sprinkles!
As the weather turns autumnal this is the perfect earthy overnight oats breakfast. Beetroot is in season and I am currently harvesting a big bunch each week on the allotment. I’ve tried a few different breakfast dishes with beetroot and I love it. This has become a favourite because it’s so quick and looks such a lovely shade of red!
I find it’s best if you process the beetroot in a food processor – peel and chop and then process until it looks like couscous (a few seconds). You can also finely grate it for this dish if you don’t have a food processor.
Coco beet overnight oats (serves one)
- 50g raw beetroot – either processed in a food processor or finely grated
- 1 tablespoon desiccated coconut
- 40g oats
- 1/2 teaspoon cardamom
- 20g sultanas
- 1 tablespoon hemp seeds
- 50g flaked coconut
- 150ml coconut milk
Layer up the beetroot, coconut, oats, cardamom, sultanas and seeds. Then add the coconut milk and leave overnight in the fridge.
You can play around with your seeds and dried fruit – personally I love the taste of sultanas with this dish, but dried cranberries, raisins or goji berries would work well. The hemp seeds give a nice subtle crunch, or you can use pumpkin or sunflower seeds. Pistachio nuts also go very well with beetroot. Just layer up as you fancy. The key ingredients are the beetroot and coconut – the mix of earthiness and sweetness is perfect.
Fresh, summery with a bit of zing – the perfect spring into summer overnight oats. I love mixing mango with ginger and coconut – the GMC combo, one of the perfect combos for summer. Try and save some mango for the decoration – just because it makes the whole dish look pretty and vibrant. A great breakfast to refuel after a morning run or walkies (my dog loves coconut flakes, so some of my extra flakes ‘accidently’ fall on the floor during preparation.)
GMC Overnight Oats
- 150ml coconut milk
- 40g porridge oats
- 1/2 mango diced (plus a bit extra sliced to serve)
- 1 tablespoon coconut flakes
- 2 tablespoons desiccated coconut
- A generous grating of ginger (a good 1cm piece or more if you’re a ginger fan)
Mix it all together and put in the fridge. Lovely with some sliced mango and an extra sprinkle of coconut on top
I love opening the fridge to find my brekkie looking appetisingly back at me. Today it was some sesame overnight oats and a lovely mix of sesame, tahini, dates, mango, banana and coconut.
This is really quick to put together, just a bit of chopping. You don’t need a blender either as you can easily stir or whisk the milk and tahini together, so not much washing up which is always a good result.
I use tahini a lot in salad dressings and of course humus but it’s fantastic for sweeter, non savoury dishes as well. It’s slightly less sweet than the nut butters and it works brilliantly with coconut and tropical fruits.
Open Sesame overnight oats (serves one)
- 150ml coconut milk
- 2 teaspoons tahini
- 2 teaspoons sesame seeds
- 40g oats
- 2 teaspoons desiccated coconut
- 1 medjool date – chopped
- 1 banana
- 1/2 mango
Whisk or stir the tahini into the coconut milk, then stir through the sesame seeds and oats.
In a jar or bowl layer up the mango, followed by the oat mixture, then top with sliced banana, chopped date and the desiccated coconut. Leave overnight.
More training fuel today with some anti inflammatory ginger, a perfect pre and post running brekkie – the hit of ginger at 6.30am certainly helped to wake me up. The chia seeds add some protein as well, so a perfect combo. If you are a big fan of ginger you may want to up the quantities a little, I like mine quite potent, but not overwhelming. However go easy on the crystalized ginger, you don’t want to ruin a healthy brekkie by too much sugar – although if you’re running I believe it’s not such a sin!
Triple Ginger & Pear overnight oats (serves one)
- 200ml coconut milk
- A big thumb sized piece of fresh ginger – skin removed
- 1/2 teaspoon ground ginger
- 2 lumps of crystalized ginger finely diced
- 1 pear – grated with skin
- 1 tablespoon chia seeds
- 50g Oats
Blend the milk and fresh ginger – taste and add more ginger if you want a stronger ginger milk. Mix the milk with the oats, ground ginger, crystalized ginger, grated pear and chia seeds. Leave to soak overnight.
We’re coming back into Rhubarb season (for forced rhubarb) and my allotment rhubarb is starting to come back to life. In anticipation I’m trying to clear my freezer of the batches I froze at the end of last season. I adore rhubarb, it’s so versatile and quick and easy to cook. Of course you can’t beat the old favourite that is rhubarb crumble, so here is my healthy breakfast version of overnight oats.
Rhubarb Crumble Overnight Oats (makes 2 portions)
- 300g stewed rhubarb
- 200ml almond milk
- 1 teaspoon mixed spice
- 1 teaspoon ground ginger
- 1 tablespoon maple syrup
- 100g oats
- Yoghurt to serve
Topping (makes two portions – although it’s very moreish)
- Around 10 hazelnuts or almonds (or other nuts of choice)
- 1 tablespoon pumpkin seeds
- 2 teaspoons demerara sugar
- Blend 1/2 the stewed rhubarb with the almond milk, spices and maple syrup. Add this to 100g oats and then stir through the rest of the rhubarb. Put in the fridge overnight.
- To make the topping – crush the nuts and seeds in a pestle and mortar and stir through the sugar.
To serve – layer up with yoghurt and sprinkle the topping on top.