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.
We have a play on words here, this is a great pre or post marathon training (or half marathon, or any run) breakfast and also a homage to the delight that is a snickers bar. Anyone of a certain age will remember the days when Snickers was called Marathon. I loved marathons and I love snickers, beware anyone leaving a packet of celebrations around, there will be no mini snickers left. So this is perfect combo of delight and running fuel that tastes like a snickers bar, but much healthier of course!
This recipe is for one portion – I can only make one portion at a time because it is impossible to leave alone.
Marathon overnight oats
- 200ml almond milk
- 2 medjool dates
- 1 teaspoon maple syrup
- 2 teaspoons cacao powder
- 50g oats
- 1 tablespoon crunchy peanut butter*
Blend the milk, dates, syrup and cacao. Put the oats into a bowl and add the blended mixture. Then add the peanut butter and stir through well by hand.*
Leave in the fridge overnight. Maybe sprinkle some grated dark chocolate over the top if you want to make it look a bit prettier.
*A note about the peanut butter – the final consistency will depend on the texture of your peanut butter. Personally I cannot say enough good things about the new deep roast peanut butter by Manilife, it mixes into this recipe with perfection. More gloopy versions will require more whisking abilities to break it up.
PS – if you liked this, you might like the Snicker Smoothie which you can find under smoothies.
I love overnight oats – so easy and convenient. This is a quick easy put together option – making use of all the lovely apple choices out there at the moment. I made a batch last week so it’s easy to double or triple the recipe and it keeps in the fridge for a couple of days. I like to eat mine either at room temperature or after a couple of seconds in the microwave to take the chill off. But you may prefer it straight from the fridge.
These are great to have pre or post a run too.
Apple maple overnight oats (one portion)
- 150ml Almond milk (any milk will do)
- 1 medjool date
- 1 apple – grated with skin on
- 50g oats
- 1 teaspoon cinnamon
- Grating of nutmeg (I find nutmeg a strong taste so whilst I like quite a lot – around 1/3 teaspoon, you may prefer some trial and error here)
- 1 tablespoon pumpkin seeds
- 1 teaspoon maple syrup (or more if you fancy a little more sweetness)
Blend the milk with the date. Add this liquid to the oats, grated apple and spices. Mix well and put into a bowl. Pour the maple syrup over the top and sprinkle on the pumpkin seeds. Cover and put in the fridge overnight.
PS – Thank you to Joe Delucci ice cream – the ice cream is wonderful and the containers very useful!