This is the recipe from Episode 6 of the 'How to eat alone,' podcast. Listen to the podcast here.
I am very often too lazy to make myself a really good breakfast, resulting in a mid-morning energy crash situation. To combat this lack of enthusiasm, I often make myself a batch of overnight oats which last a few days. It's a super simple recipe to make, easy to customise and can also be enjoyed as a sneaky mid afternoon snack.
Time: 5 minutes prep, then leave overnight
Faff Level: 2
Plant Based Diets: Vegan friendly, just swap out yoghurt for a dairy free option.
Half a cup of oats
A small handful of grated carrot
A small handful of grated beetroot
3 tablespoons of seeds (I've used a combination of sunflower, linseed and pumpkin)
Oat milk (or whatever your milk of choice is - to make it Extra, opt for chocolate oat milk - you can also use juices to soak the oats in.)
Toppings of your choice - yoghurt, nut butter honey, toasted seeds and toasted oats, chopped fruit, chocolate chips - go wild!
1. The easiest way to make this is to add oats, grated carrot, grated beetroot and seeds to a bowl and mix.
2. Once well combined, pour over the oat milk until it just about covers the dry mix. At this point, it's a good idea to separate your mixture into separate jars or pots - you can layer the overnight oats with your choice of fruit, yoghurt, more seeds, oats, nut butters, honey, spices... whatever you feel like!
3. Cover and leave in the fridge overnight. That't it, you're done.