Overnight Breakfast Busters

Nothing gets me out of bed quicker in the morning than the promise of a gorgeous breakfast! It is one of my favourite meals of the day, especially when I’ve prepped it the night before. All I have to do is open the fridge and serve. That makes these recipes perfect for a healthy and delicious breakfast.

For years now oats have always been one of my favourite ways to start the day. They fill me up and are known for their slow releasing energy. I choose wheat-free organic rolled or steel cut oats.

These recipes are really easy to prepare and make a great option for a breakfast that is tasty, balanced and nutrient dense.

Raspberry Oathie

This rich and thick smoothie is made with oat milk and dairy free yoghurt. You could also use keffir, buffalo milk or goat milk yoghurt if you prefer. I leave my oats in the mix to make this smoothie all the more interesting, filling and nourishing.

Raspberry Oat Smoothie

(Serves One)

55g steel cut or rolled oats (soaked overnight in filtered water)
1 cup filtered water
1 cup of your choice of yoghurt
1/2 cup frozen raspberries (or other fruit)
1tbsp honey
Dash of vanilla essence

Blitz all the ingredients together in a blender. Add more or less water depending on the consistency you like.

Overnight Banana Bread Oats

This is like eating banana bread batter out of a jar. Something I’ll confess to doing on numerous occasions, not that I ever had the patience to put it in a jar!

Overnight Banana Bread Oats

(Serves One)

55g steel cut or rolled oats
1 cup of almond milk
1 banana (the riper the better)
1tbsp maple syrup
1/2tsp cinnamon
Dash of vanilla essence
1tbsp almond butter
Some cacao nibs or dark chocolate chips (optional)

Blitz the banana and almond milk together with the maple syrup, cinnamon and vanilla essence. Then add to the oats and store overnight in the fridge.

Before serving, spoon the almond butter into the oats and if using sprinkle some cacao or dark chocolate chips on top.

Stove Top Muesli

This super easy muesli reminds me of my primary school days when I would eat Fruit n’ Fibre bleary eyed at the kitchen table with ice cold milk for breakfast. Whip this up in minutes the night before and enjoy in a similar capacity the next morning with yoghurt or nut milks and fresh fruit. You don’t have to use the same mix-ins as me, be creative and use what you have!

Stovetop Muesli

(Serves One)

1/2tbsp coconut oil
1tsp coconut sugar
55g steel cut or rolled oats
2tbsp desiccated coconut
2tbsp dried fruits (I used currents, but you could try sultanas, cranberries, apricots, etc. etc.)
1 generous tbsp of ground flax (or try almond meal)
1 generous tbsp chia seeds (or try pumpkin seeds)
1 generous tbsp hemp seeds (or try sunflower seeds)

In a dry pan, melt the coconut oil and sugar together on a medium heat. Stir in the oats and toast for a few minutes.

Remove from heat and mix together with your other dry ingredients and store in an airtight container until ready to serve.

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