I’m just gonna throw a quick disclaimer out there: if you’re one of those people that somehow manages to skip breakfast, then this post is not for you. I am definitely not one of those people! I LOVE breakfast. I love it weird amounts. It’s legit one of the first things I think of when I wake up. Yep, I’m a sucker for food…
Anyway, moving on… For the past 12 months or so, I’ve been making overnight oats to enjoy for breakfast. Why? Because they’re cheap, healthy and easy to eat on the go. Not to mention, they taste ohhh so delicious. Over the months, I’ve trialled loads of overnight oats recipes – some have been amazing, but expensive; some have been a bit bland; some have been too much of a faff to be worth the hassle. Through this trial and error, I’ve settled on my absolute ideal overnight oats recipe. It’s the perfect balance of cheap and easy to make, but healthy and flippin’ delicious. Yes, it does require a lot of ingredients, but none of them are particularly expensive or difficult to find. And they last a long time! So there’s no excuse not to give this a go. 🙂
Easy overnight oats recipe
- Rolled oats
- Dried mixed fruits (or use sultanas)
- Desiccated coconut
- Toasted flaked almonds
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Semi-skimmed milk
- In a large, lidded container, mix 5 parts oats with 2 parts dried fruit, 1 part coconut and 1 part almonds.
- Add the dried spices to taste (for every serving of oats, I like to add approx. 1 tsp cinnamon and 1/2 tsp of the others – but this is up to personal taste).
- Put the lid on and give the mixture a really good shake, ensuring that all of the ingredients are thoroughly mixed.
- Store in a sealed, airtight container in a cool, dark cupboard. The night before you want your overnight oats, simply pour out one serving (approx. 1 cup) and just cover it with milk. Give it a stir and leave in the fridge overnight. Serve with a sprinkle of cinnamon (optional).
I like to mix a large batch of these easy overnight oats, then use it to make my breakfasts for a week or two. It’s honestly so much tastier than any shop-bought muesli – and I’m pretty sure it’s a whole lot healthier too! You could even substitute the semi-skimmed milk for skimmed milk or even water. Give this recipe a try this week and see what you think! 🙂 – Mike.