It’s been a while, but now I’ve found my groove with motherhood, I’ll be getting back in the swing of things!
Quick update: Rufus Quentin Thornton was born on 14th April, weighing a fantastic 7lb 6oz. He’s 7 weeks and 2 days old now, and we’re loving our life together! I will be posting about my birth story soon – but be warned, it’s a rollercoaster!
So, I ran a poll over on Instagram to see if people were interested in getting the recipe for one of my absolute favourite summer breakfasts, and it was an overwhelming heck yeah!
I discovered overnight oats a few years ago – it’s one of those very ‘insta’ things, but it’s far from a fad in this household! The reason they’re so good is because they’re so versatile, easy to prepare and they keep in the fridge for a few days, meaning you can just grab and go in the mornings – perfect if you work and like a lie in, or if you want a quick filling breakfast before a long day of being a mama! Plus, you don’t need to be an expert to make them!
There are SO many flavours you can try, but the chocolate and raspberry are my favourite – they taste just a bit naughty!
The easiest way to make them without getting out the scales is with measuring cups – but if you don’t have them, using a regular mug will work. The beauty of overnight oats is that the amounts don’t need to be perfect! You can play around with the amounts to suit your personal taste!
1 cup rolled oats
1 cup milk (dairy or plant based)
1/4 cup chia seeds
1 tsp honey
Cocoa/cacao powder to taste
Dark chocolate chips (optional)
1. Add your oats, chia seeds, cacao and chocolate chips to a bowl and mix together thoroughly.
2. In a separate bowl, stir together your milk and honey.
3. Add the dry ingredients into the wet ingredients, making sure you coat the oats completely. It may look a little (for want of a better word)… wet. This is OK! The magic comes next…
4. You can portion into your separate containers at this point – mason jars are always fun for on the go! – or you can leave it in your mixing bowl with a lid or foil over the top, and pop it in the fridge.
5. Leave to thicken up – preferably overnight, but if you’re pushed for time, a couple of hours will do the trick.
6. MORNING! Grab your oats, top with fresh raspberries and dive in!
That’s it! Easy peasy!
Tips and Ideas
- If you prefer your oats a bit runnier, just add milk!
- Make sure you don’t have any lumps of cacao – stir it in thoroughly so the milk looks chocolatey!
- If you want to make it even easier to grab in the morning, mash your raspberries and serve them mixed in with your oats.
- Once you’ve mastered the basic prep, the world is your oyster! You can make loads of flavours, including pumpkin spice, banana peanut butter and blueberry muffin!
Let me know if you make them – I’d love to see your pictures!