Friday Feast: Overnight Oats: Three Ways

It is ideal for those who struggle to get out of bed (me) or who don’t have time in the morning to prepare breakfast. Pop the oats in a lidded jar so you can have it on your way to work or school! The chia seeds make the oats super creamy without having to stand at the stove like cooking traditional porridge.

BLUEBERRY AND BANANA BREAD

• 375 g plant-based milk, such as almond, soya, or coconut
  
• 120 g rolled oats
  
• 2 tablespoons chia seeds
  
• 1 medium-size banana, peeled
  
• 1/2 teaspoon ground cinnamon
  
• 150 g fresh blueberries
  

APPLE PIE

• 375 g plant-based milk, such as almond, soya, or coconut
  
• 120 g rolled oats
  
• 2 tablespoons chia seeds
  
• 1⁄2 teaspoon ground cinnamon
  
• 1 medium-size apple, chopped and stewed
  
• 80 g granola
  

PEANUT BUTTER AND JAM

• 375 g plant-based milk, such as almond, soya, or coconut
  
• 120 g rolled oats
  
• 2 tablespoons chia seeds
  
• 65 g fresh raspberries
  
• 65 g smooth or crunchy peanut butter
  
• 65g raspberry jam
  

TIP Feel free to sweeten your oats with any additional sweetener!

1. The night before, combine the milk, oats, and chia seeds in a lidded container or large jar.
   
2. For the blueberry and banana oats, mash the banana, and mix it into the oats with the cinnamon. For the apple pie oats, mix the cinnamon into the oats.
   
3. Store in the fridge overnight. The next morning, mix the oats again to ensure everything is evenly distributed. Arrange the oats and the remaining ingredients in 2 bowls or jars. Enjoy!
   

READ Incredible Plant-Based Desserts: Colourful Vegan Cakes, Cookies, Tarts, and other Epic Delights by Anthea Cheng

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