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Vegan Chocolate & Cardamom Overnight Oat Pots

A quick vegan breakfast favourite with a chocolatey cardamom addition. This super creamy breakfast is a great way to start any day.
Prep Time: 10 mins
Cook Time: 12 hrs
Total Time: 12 hrs 10 mins
Servings: 2 pots
Calories: 315kcal

Ingredients

Oats:

  • 120 g rolled porridge pats
  • 240 ml plant milk, we use oat
  • 1/2 tbsp maple syrup, agave would work too
  • 1 + 1/2 tbsp cocoa powder
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cinnamon

Toppings:

  • dairy-free plain yoghurt
  • fresh or frozen blueberries
  • fresh or frozen raspberries
  • chopped pistachios
  • dark chocolate, we use Bournville
  • maple syrup

Method

  • 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.

Notes

*Calories are estimated per serving (not inclusive of toppings)