One simple overnight oats base, four delicious breakfast variations: chocolate, cinnamon biscuit, passion fruit and coconut, and mixed berries. Prepare them the night before for an easy, ready-to-eat breakfast.
2tbspchocolate chips, divided between the mixture and topping
Cinnamon & Butter Cookie
½tspcinnamon
3-4crisp butter cookies, crumbled (or graham crackers)
Passion Fruit & Coconut
1-2passion fruits,pulp divided between the mixture and topping
2tbspunsweetened shredded coconut
Mixed Berry
100gfrozen berries
fresh red currants, for topping(or raspberries if unavailable)
For serving:
4tspGreek yogurt
honeyfor drizzling
Instructions
In a large bowl, combine the rolled oats and chia seeds. Add the plant-based milk and honey, and stir until well mixed.
Divide the mixture evenly among four glasses or jars.
Chocolate & Chocolate Chip: Stir the cocoa powder and most of the chocolate chips into the first jar, reserving a few chips for topping.
Cinnamon & Butter Cookie: Stir the cinnamon into the second jar. Set the crumbled butter cookies aside until serving so they stay crunchy.
Passion Fruit & Coconut: Stir the shredded coconut and most of the passion fruit pulp into the third jar, reserving a little passion fruit for topping.
Mixed Berry: Add the frozen mixed berries to the fourth jar and stir gently.
Cover the jars and refrigerate overnight, or for at least 8 hours, until the oats have softened and the mixture has thickened.
Before serving, stir each jar. If the oats are too thick, add a splash of milk to loosen the mixture.
Add a spoonful of Greek yogurt to each jar, if desired, then finish with the toppings:- Chocolate: Sprinkle with the reserved chocolate chips.- Cinnamon Cookie: Top with the crumbled butter cookies.- Passion Fruit: Spoon over the reserved passion fruit pulp.- Mixed Berry: Garnish with fresh red currants or raspberies