Overnight Breakfast Oats

Ingredients

  • 50g/1 cup rolled oats (use GF where necessary)

  • Almond milk, preferably unsweetened: ¼ cup + 2 tbsp/90ml

  • Chia seeds: 1 tbsp + 1 tsp

  • Cocoa powder – regular unsweetened OR cacao powder: 1 tbsp

  • Medjoul dates: 2, pitted and chopped

  • Vanilla extract: 1/8 tsp

  • Sea salt: a pinch

Method

  1. Non-blended version: add all ingredients (except agave syrup if you’re using it) to a mixing bowl and whisk vigorously to combine. Let it rest covered in the fridge overnight or at least 3-5 hours or until its consistency becomes like a mousse or similar pudding. Taste and add extra syrup of your choice if needed.

  2. Blended version: add all ingredients to a blender and blend until completely smooth and creamy, scraping down sides as needed.

  3. Layered version, as in the picture: soak the chia seeds in the milk and set them aside. Make the chocolate mixture separately. Then place one layer of chocolate mixture, a layer of chia and the final topping of chocolate! If you want to integrate fresh fruit or jam, simply create another layer.

  4. To serve: Fresh fruit, eg berries of any type, mango, banana or a mixture – a tablespoon or two per person. Small dollop of jam, Granola: 1-2 tbsp per portion. Use a vegan type (honey-free).

Maryanne Hall, Viva! Vegan Recipe Club www.veganrecipeclub.org.uk

Instagram: @veganrecipeclub

Jade ThorneComment