I have been looking for quick and healthy breakfast ideas for a while, and these nutty, fruity overnight oats are a great start to the day.
I love breakfast, and it is said to be the best meal of the day, if this is the case, why do so many people skip it? I have found, especially since being a student, that I can just about drag myself up in the morning, shower and leave the house without running late, let alone adding breakfast into the mix. I think this is the case for many, so I have decided to put together some quick and easy breakfasts, that are bound to keep you full for the whole morning, and it means you won’t break the bank buying a croissant everyday at uni/work.
There are many recipes like the one I used online, involving soaking porridge oats in milk/juice overnight, adding fruit, nuts, seeds and other condiments. I decided to try using peanut butter, a favourite ingredient of mine.
As this was my first attempt, I did go a bit pretentious, using empty jars to make my oats, however, you can similarly use any pot/plastic container with a lid. What can I say, I was trying to be fancy!!
The ingredients were:
- 1/2 cup almond milk (unsweetened)
- 2 tbsp natural peanut butter (smooth or crunchy)
- 1 tbsp maple syrup/honey
- 1/2 cup rolled oats
It was really that simple!
I started by combining the milk, peanut butter and maple syrup in the bottom of my jar. This was a bit fiddly, as my nut butter was quite thick, so I had to settle for it being semi-mixed, however, I think this added to the flavour in the end, as there were swirls of rich peanut butter through my oats.
At this point you can add seeds and fruit, or any other little extras, but on this occasion I decided to keep mine single- don’t run before you can walk!
After the ingredients were combined, I added the oats and made sure they were fully submerged in the liquid.
After screwing on the jar lid, I left my oats in the fridge overnight, the recipe really is this simple!!
This morning I chose a few toppings that complimented the rich peanut butter, and sweet maple syrup. Sliced banana, frozen blueberries and frozen raspberries were added on top. The sweet and sour berries were a great contrast to the thick sweet oats.
I made three jars, so it will last me a couple of days, however the recipe says its best to make them the night before just to ensure a fresh taste.
I would really recommend this breakfast treat, and I cannot wait to try some different concoctions as my quest for a quick, healthy student breakfast continues!