If you are looking to overhaul your breakfast with a more healthy start to the day, the Tala clip top storage jars might just offer you the perfect solution. Low in sugar, easy to make vegan, and packed full of vitamins and minerals, overnight oats can make a hearty, fortifying breakfast that will keep you feeling satisfied until lunchtime.
Endlessly versatile, you can try adding different kinds of milk, juice, spices, nuts or fruit. Finish with a dollop of creamy yoghurt if you feel like it! Follow the basic recipe below and adapt according to your fancy.
The 500ml Tala clip top storage jar is the perfect size for a double helping. You'll just need to double the quantities shown in the recipe below to make overnight oats for two.
40g rolled porridge oats
100ml almond milk OR apple juice
¼ teaspoon mixed spice (optional)
¼ teaspoon vanilla extract (optional)
1 tsp honey/maple syrup
fresh fruit of your choice
chopped nuts of your choice
Greek-style yoghurt (optional)
- Mix oats with either milk or juice in the storage jar and leave in the refrigerator overnight.
- The following morning add your 'extras'. Get creative and add your favourite fresh fruit, nuts, sweeteners and creamy yoghurt.
- Serve – straight from the jar!
Get creative with some of my overnight oat recipe ideas starting with the basic formula outlined above:
Use apple juice instead of milk and add a pinch of mixed spice to the mixture the night before. The next day mix through chopped raw apple and top with apple slices and chopped toasted nuts.
Raspberry and coconut:
Use coconut water instead of almond milk. The next day stir in a teaspoon of honey and decorate with fresh raspberries.
Chocolate and hazelnut:
Stir a dessert spoon measure of chocolate syrup into the mixture the night before. (I used Sweet Freedom Choc Shot which is plant-based.) The next day top with toasted hazelnuts or go 'Black Forest' and add mixed berries. Bounty bar fans may like to swap almond milk for coconut water (give it a try, I promise it is totally worth it!).
Add ¼ teaspoon mixed spice to the basic mixture the night before. The following day add a piece of finely chopped stem ginger and a teaspoon of syrup from the stem ginger jar. Top with thick creamy yoghurt.