I have searched for a long time to find the perfect breakfast. One that is filling, healthy and doesn’t take too long to prepare. One that will keep my energy up until lunch and allow me to focus on my research or sports.
When I first heard of overnight oats, I was definitely not enthused about the idea. I mean, you can’t beat a lovely warm bowl of porridge on a winter morning, especially with some cinnamon and apple slices!
I did, however, decide to give it a try and after a lot of experimenting I came up with the following recipe. I hope that you will enjoy it as much as I have been. Please do let me know if that’s the case or if there are any improvements that you would suggest to make it even yummier!
Recipe (can be scaled up or down as required):
The night before:
1. Pour 100 grams of rolled oats into a large bowl
2. Add 15 grams of chia seeds
3. Mix 10 grams of raw organic cacao powder with approximately 300 mililiters of coconut or oat milk (the easiest way to do it is in a blender as the cocoa powder really does not mix well with the milk)
4. Add the newly made “chocolate milk” to the oats and chia seeds and mix well
5. Put the bowl in a fridge and leave overnight
The next morning
1. Take the bowl out of the fridge
2. Cut a medium size banana (approximately 80 – 100 grams) into thin slices and distribute evenly on the surface of the overnight oats
3. Add around 100 grams of either raspberries, blueberries or strawberries (cut the latter into slices if they are too large) on top of the banana slices
4. Drizzle approximately 10 grams of honey, maple syrup or agave syrup on top of the fruit
5. Sprinkle with coconut flakes