Easy overnight oats

Easy overnight oats
  • Serves icon Serves 1 (but easily scaled up)
  • Time icon Hands-on time 5 min, plus overnight soaking

Our vegan overnight oats recipe takes 5 minutes to whizz up the night before. Blend almond or oat milk, oats, pumpkin seeds and vanilla for a healthy breakfast.

For a weekend treat, try our delicious mango overnight oats, made with mango puree.

Nutrition: per serving

Calories
195kcals
Fat
5.5g (0.8g saturated)
Protein
5.8g
Carbohydrates
28.1g (7.4g sugars)
Fibre
4.8g
Salt
0.07g
Calories
195kcals
Fat
5.5g (0.8g saturated)
Protein
5.8g
Carbohydrates
28.1g (7.4g sugars)
Fibre
4.8g
Salt
0.07g

Ingredients

  • 1 tsp pumpkin seeds
  • 50ml almond milk
  • Drop vanilla extract
  • 30g rolled oats (gluten free if need be)
  • 80g mixed berries, bigger ones halved or quartered

You’ll also need

  • Blender or small food processor

Method

  1. In a blender or small food processor roughly whizz the pumpkin seeds with the almond milk, vanilla and 50ml water. Put in a small container with the oats and mix well. Cover and refrigerate overnight.
  2. In the morning, remove the oats from the fridge about 30 minutes before serving. Transfer to a small bowl and top with the berries to serve.

delicious. tips

  1. Easy swaps: Any dairy or dairy-free milk alternative will work here. The pumpkin seeds can be swapped for sunflower seeds or mixed nuts if you prefer. The berries can be switched out for any other seasonal fruits you fancy.

Recipe By

Katy McClelland

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