This is the perfect Summer breakfast. Oats, more than anything, keep me full for ages and mean I don’t need to eat much at all until lunch. Yet in the Summer I don’t really fancy a hot bowl of porridge. The beauty of overnight oats is that they are cold, and readymade for you in the morning – no cooking required!
What you’ll need
* 1/2 cup pure gluten free oats (or regular oats)
* 1 banana
* 1 cup milk of your choice (I used unsweetened almond)
* 1 teaspoon raw cacao powder
* tablespoon of toasted buckwheat (kasha)
How to make it
The night before eating, mash up half of your banana with a fork as best you can. This is the only sweetener so use quite a ripe one for more flavour and a sweeter taste. Keep the other half in the banana skin to top your bowl tomorrow morning.
Put in a bowl or jar with your oats. I used half a cup of oats for this recipe which was quite a big cereal bowl. I cycle to work so need lots of energy but depends how hungry you are in the morning! You basically need double the amount of liquid to oats.
Can we just take a moment to admire my new cup measurers from Anthropologie? Aren’t they the cutest?!
Add a small/ level teaspoon of raw cacao powder. Raw cacao is the unprocessed version of cocoa powder and is packed full of antioxidants. If you are using cocoa powder instead you will need to add a lot more as it contains less flavour than cacao.
I add a spoon of toasted buckwheat to add a slight nutty taste and more texture but this is completely optional.
Then add your milk. If you are using coconut or almond milk, try to buy the unsweetened versions for a healthier breakfast. Mix it all up, cover, and put in the fridge overnight.
To eat, slice up the other half of your banana and add some more toasted buckwheat for some crunch. Last week was so warm I was lucky enough to enjoy a quick breakfast before work in my sunny garden with some freshly pressed melon juice. Enjoy!