A quick vegan breakfast favourite with a chocolatey cardamom addition. This super creamy breakfast is a great way to start any day.
Prep Time: 10mins
Cook Time: 12hrs
Total Time: 12hrs10mins
120grolled porridge pats
240mlplant milk, we use oat
1/2tbspmaple syrup, agave would work too
1 + 1/2tbspcocoa powder
dairy-free plain yoghurt
fresh or frozen blueberries
fresh or frozen raspberries
dark chocolate, we use Bournville
As the name suggests, overnight oats need to be made the night before you want to eat them, so that the oats and plant milk have time to do their magic. Start by adding the oats, plant milk, maple syrup, cocoa powder, ground cardamom and ground cinnamon to a Tupperware, stir together and attach the lid. Place it in the fridge and leave overnight.
The next morning your oats are ready to eat, no cooking required! Stir everything again to make sure everything has combined well, then distribute into bowls or glasses. Top with whatever you fancy. We often have bags of frozen fruit in, so we've topped ours with frozen blueberries & raspberries, chopped pistachios, chocolate and a drizzle of maple syrup.
*Calories are estimated per serving (not inclusive of toppings)