We’ve taken our overnight oats up a level this Halloween with this spooktacular combination of our Oat Pantry Cherry Bakewell Porridge (made as overnight oats), layered with sour cherry jam, topped with our Oat Pantry Peanut Butter Granola and frozen banana, peanut butter mummies.
What happens when Black Forest Gateau meets Cherry Bakewell…!? The result, is something truly magical!
Why wait to have dessert, when you could be enjoying it for breakfast as overnight oats? Creamy Cherry Bakewell oats, sweet cherries and a black cherry & cacao dark chocolate ganache make this a truly tasty breakfast treat.
For the Raspberry & Cherry Jam layer • Small handful of frozen cherries & raspberries • 1 tbsp chia seeds • 1/2 tsp maple syrup
1. In our overnight oats jar, glass or bowl mix together the oats and almond milk, then microwave for 1 & 1/2 minutes and mix again. Leave to sit and firm up whilst you prepare the other layers. 2. To make the jam, place into a small bowl the frozen raspberries, cherries, chia seeds and maple syrup. Microwave for 1 minute, then take out of the microwave and mash together with a fork. 3. Top your oats with the jam, place in freezer whilst you prepare the ganache, this allows the warm jam layer time to set. 4. Mix together in a separate small bowl the Butter Belle Black Cherry & Cacao Almond Butter, cocoa powder, water and maple syrup, until you get a thick paste. Then spoon over the top of your mixture. 4. We topped ours with optional flaked almonds and more frozen raspberries and cherry pieces. 5. Leave in the fridge for at least 3 hours or overnight. 6. Enjoy!
A full on Chocolate Orange breakfast extravaganza!
This is a whole new way to level up your overnight oats. Creamy Oat Pantry Chocolate Orange Porridge oats topped with a chilled cacao & orange dark chocolate ganache make this a truly tasty breakfast treat.
1. In our overnight oats jar, glass or bowl mix together the oats and milk, then microwave for 1 & 1/2 minutes and mix again. Leave to sit in the fridge and firm up whilst you prepare the ganache layer. 2. Mix together in a separate small bowl the Butter Belle Cacao Orange Cashew Butter, cocoa powder, water and maple syrup, until you get a thick paste. Then spoon over the top of your mixture. 4. We topped ours with optional mixed chopped nuts and you could also add some orange zest for an zingy orange taste. 5. Leave in the fridge for at least 3 hours or overnight. 6. Enjoy!
Either the day before or in the morning prepare the stewed apples. Chop the apple into small pieces and combine with the maple syrup in a small bowl. Then microwave on high for 20 seconds at a time until you reach your desired softness.
Top your Oat Pantry Apple Pie overnight oats with the Alpro Custard, then the stewed apples and a small sprinkling of chopped nuts.
Just like banana bread straight from the oven, but with barely any effort, these Banana Bread Overnight Oats are breakfast you can wake up to–literally!
If you’ve never had overnight oats, they’re basically a no-cook method of making porridge. So, instead of cooking porridge on the hob or in the microwave, you soak the raw oats with any type of milk or yoghurt. That soaking process allows the oats to absorb the liquid and soften them enough to eat uncooked. You only need to let the oats soak and rest in the fridge for 2 hours. But, it’s ideal if you soak it overnight…hence the name overnight oats!
1. In a jar mix together all the ingredients, give them a stir and place the lid on. 2. Place in the fridge overnight, then top with fresh sliced banana, walnuts and a drizzle of maple syrup in the morning.
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.