These overnight oats are seriously delicious – layered with a peanut butter and yoghurt choc chip cookie dough base, for a simple, healthy breakfast meal prep idea that is perfect for busy mornings!
The recipe below makes two servings:
• 2 Tbsp Natural peanut butter • 1 1/2 Tbsp Coconut sugar • 1/2 Cup (140g) Vanilla flavoured yoghurt, e.g. Alpro Vanilla Yoghurt, Coconut Vanilla Yoghurt • 1/2 Tbsp Islands Chocolate Chocolate Buttons + additional for topping is optional • 40g Oat Pantry Cinnamon & Raisin Porridge • 100ml your milk of choice
1. In a medium bowl, mix together the peanut butter and coconut sugar until well combined. 2. Add 1 Tbsp of yoghurt to the mixture and mix until well combined and the mixture starts to come together like dough. Stir in the chocolate buttons. 3. Divide the cookie dough between two jars, pressing down into the bottom. Spread 1/4 cup (70g) of yoghurt on top of each cookie dough layer. 4. In a medium bowl stir together Oat Pantry Cinnamon & Raisin Porridge Oats and your choice of milk and stir until the oats are evenly soaked. Divide the oats between the two jars and place into the refrigerator overnight. 5. In the morning, sprinkle with additional Chocolate Buttons, if desired, and enjoy!
Combine oats and almond milk in a jar, put the lid on and leave to soak in the fridge overnight. In the morning give your overnight oats a good stir, to ensure all ingredients are mixed well.
For the apple compote
Add butter, apples, cinnamon, date syrup and water to a medium saucepan. Stir over medium heat for 3-5 minutes until apples are very tender.
Remove from heat and cool completely.
To serve, in the morning top your oats with the toffee apple compote.
Variations on this recipe:
We like to eat our Toffee Apple Overnight Oats cold, but you could also heat them up in the microwave for a few seconds (please ensure you use a microwave safe dish for this). Alternatively, you can prepare the toffee apple compote in the morning and serve it as a hot topping for your overnight oats.
Feel free to swap almond milk for your favourite vegan nut milk. Cashew, hazelnut and coconut milk all work really well.
Step aside strawberries and raspberries, there’s a new jam in town and it makes a seriously tasty topping to our overnights oats.
We prepared a jar of overnight oats using our Oat Pantry Maple & Pecan Porridge. See our other blog post here on how to make overnight oats. Then topped it with our homemade banana jam, added a sprinkling of cashew nuts, sliced banana, a cube of dark chocolate broken in half and a drizzle of Seadfoods Chocolate Sesame Butter.
If you’d like to give our banana jam recipe a go, follow the below instructions.
• 2 medium or 3 small ripe bananas, mashed • 1/2 cup / 85g coconut sugar • 1/4 cup / 57g butter or vegan butter spread • 3 tablespoons lemon juice • 2 teaspoons cinnamon • 1 tablespoon vanilla extract or to taste
1. In a medium saucepan combine bananas, coconut sugar, butter, lemon juice, and heat uncovered over medium to medium-high heat, allowing mixture to come to a boil. 2. Allow mixture to boil uncovered for about 15 minutes, or until thickened to desired level. FYI jam continues to thicken as it cools. Stir occasionally and make temperature adjustments to the hob so mixture doesn’t burn. 3. Turn heat to low, and add the cinnamon and vanilla extract and stir to combine. You might want to add less than the full amount listed all at once, and first taste your jam and see what it needs, then add the vanilla and cinnamon bit by bit.
This 4-ingredient salted caramel sauce is a quick and simple recipe made from medjool dates. It’s vegan friendly, refined sugar free and gluten free. It makes the perfect topping to your oats, we’d definitely recommend pairing it with our Maple & Pecan Porridge Oats.
16 medjool dates, pitted
1 teaspoon sea salt
1 teaspoon vanilla extract
3/4 –1 cup unsweetened almond milk
Add all ingredients (starting with 3/4 cup almond milk) into a blender and blend until mixture is smooth and there are no date chunks easily visible.
Add more almond milk, 1-2 Tablespoons at a time, if needed to help the blending process or to thin the caramel to your desired texture. Use immediately or store in the fridge for later.
It’s slightly tangy, not too sweet and just perfect to enhance breakfast oats.
The great thing about this recipe is you can use frozen cherries when fresh cherries are out of season, so you can enjoy this topper all year round.
3 cups fresh or frozen cherries, pitted
3 Tbsp. coconut sugar
3 Tbsp. freshly squeezed lemon juice
A pinch each of salt, nutmeg, and cinnamon to taste
In a sauce pan, add the cherries, coconut sugar, lemon, and spices. When the cherries have defrosted (if using frozen) over high heat, bring the liquid to a boil, then reduce the heat to medium-low and bring to a simmer.
Simmer the cherries until they become thick, with a texture more like syrup; this can take about 20 minutes.
Remove from the heat and serve over your prepared Oat Pantry overnight oats, we’d highly recommend using our Cherry Bakewell Porridge Oats for this. You can also tub up any excess compote and store in the fridge for a couple of days for future use.