Its usually a terribly sad occasion when you open your jar of peanut butter and realise there isn’t enough to cover a measly piece of toast. You may feel helpless (I take my nut butter seriously), but fear not, do not throw that jar away! This ingenious breakfast will give you an extra 20 minutes in bed, take 2 minutes to make, and allow you to scrape the jar clean in an efficient and delicious manner.
Overnight oats are one of my breakfast staples because they are versatile and foolproof: you simply mix whole oats with a splash of milk and full fat yogurt, then you can chuck in whatever else you fancy (often berries/seeds/nuts). When using an old jar they are even more ideal: seal the oats with the jar lid, pop in the fridge overnight, and grab on the way out to work. Simples. This time I have opted for coconut and passionfruit, however I also like adding blueberries, almonds, chia seeds, cacoa/cocoa powder, raspberries, cinnamon, grated apple, ginger, cashew butter, strawberries, pumpkin seeds, orange zest, espresso powder… you name it, chuck it in (as long as the fructose content is low!… no granola please!). For the reasons above, overnight oats should be your breakfast BFF; they never get boring and are never hard work.
Ingredients Serves 1
- 50g whole rolled oats
- 80ml milk
- 100g coconut yogurt
- Empty jar of coconut oil (make sure there are scraps left in there!)
- 1 passionfruit, pulp only
- small handful almonds (optional, to serve)
- small handful blueberries (optional, to serve)
- Mix together all the ingredients (minus the almonds) in the ’empty’ jar of coconut oil
- Screw the lid on top and place in the fridge overnight
- Before eating, stir in the almonds and bluberries