Peanut butter overnight oats

Overnight oats are my go-to summer breakfast as I find porridge too hot on warmer days. I find it really versatile as well because you can add so may different flavours to switch them up each time. I usually double this recipe as I add different toppings to keep it interesting, but if you prefer a change just use these quantities to make 2 servings and then try another of my recipes in the ‘Breakfast’ section.

Ingredients

Serves 2

• 100g oats

• 2 tbsp peanut butter

• 1 tbsp chia seeds

• 40g sultanas

• 2 tbsp maple syrup

• 250ml nut milk or organic whole

Method

• Mix all the ingredients together in an airtight container and leave in the fridge overnight.

• Shown here with plain yoghurt (or coconut if you prefer), extra peanut butter (because why not), toasted pumpkin seeds and maple syrup.

Tip

• I used dark roasted peanut butter by Mani Life as I love the rich flavour, but regular is also fine.

Coconut & berry overnight oats

I often end up making these just before I go to bed, as I forget earlier in the evening, but they’re so quick to make it’s not really much hassle. They’re a great alternative to porridge in the summer especially, but I like them all year round.

Scroll down for the mixed berry compote recipe that you can also use with lots of different breakfasts and desserts (links below).

Ingredients

Serves 2

• 120g oats

• 400ml coconut milk drink

• 1 tbsp chia seeds

• 2 tbsp desiccated coconut

• 2 tbsp maple syrup

• 20g sultanas

Method

• Get a medium sized tub, add the ingredients and mix well. Leave in the fridge overnight.

• Give the mix a good stir before serving.

Tip

• I put my bowl in the microwave for 1 minute on 360 power to take the cold edge off the oats before eating. I prefer them at room temperature in the winter, but in the summer I will eat them straight from the fridge (not literally).

Mixed berry compote

ingredients

Makes approx 300ml

• 450-500g frozen mixed berries

• 70-80g soft brown sugar

method

• Tip the frozen fruit into a large saucepan with 70g sugar and allow to warm on a medium heat. Once all the fruit has defrosted, simmer for 10 minutes.

• Use a potato masher to break up any whole berries, add a little more sugar if needed and leave to cool.

• Or if you prefer to remove the seeds and make a coulis, pass though a sieve whilst warm, pushing with a silicone spatula.

• It will take quite a bit of effort to get all the pulp separated, but keep going until you only have seeds in the sieve. Or as long as you can be bothered, but you’ll be surprised at how much you can get out even when it looks like mostly seeds!

Tip

• Recipes that work well with compote: granola, overnight oats, pancakes, muesli