Peanut butter overnight oats

Overnight oats are my go-to summer breakfast as I find porridge too hot on warmer days. I find it really versatile as well because you can add so may different flavours to switch them up each time. I usually double this recipe as I add different toppings to keep it interesting, but if you prefer a change just use these quantities to make 2 servings and then try another of my recipes in the ‘Breakfast’ section.

Ingredients

Serves 2

• 100g oats

• 2 tbsp peanut butter

• ½ tbsp chia seeds

• ½ tbsp flaxseeds

• 1tbsp sultanas

• 250ml plant milk

Method

• Mix all the ingredients in an airtight container and leave in the fridge overnight.

• Shown here with plain yoghurt (or coconut if you prefer), extra peanut butter (because why not), toasted pumpkin seeds and a drizzle of maple syrup.

Tip

• I used dark roasted peanut butter by Mani Life as I love the rich flavour, but regular is also fine.

Coconut & berry overnight oats

I often end up making these just before I go to bed, as I forget earlier in the evening, but they’re so quick to make it’s not really much hassle. They’re a great alternative to porridge in the summer, especially, but I like them all year round.

Ingredients

Serves 2

• 120g oats

• 400ml coconut milk drink

• 1 tbsp chia seeds

• 1 tbsp flax seeds

• 2 tbsp desiccated coconut

• 1 tbsp sultanas

Blueberry & strawberry compote

• 150 g frozen blueberries and strawberries

• 4 tbsp water

• 2 tbsp chia seeds

  Method

• Get a medium-sized tub, add the ingredients and mix well. Leave in the fridge overnight.

• Give the mix a good stir before serving.

  Jam

• Put the frozen berries, water, and chia seeds in a small saucepan.

• Cook over a low-medium heat for 4-5 minutes, stirring occasionally until the berries soften and release their juices.

• Use a fork to mash the berries, creating a chunky compote.

• Remove from the heat and allow to cool.

Tip

• I put my bowl in the microwave for 1 minute on 360 power to take the cold edge off the oats before eating. I prefer them at room temperature in the winter, but in the summer I will eat them fridge-cold.

• Recipes that work well with compote: granola, overnight oats, pancakes, muesli