When I can get my act together in the evening, I try to prepare something for breakfast the next morning.
It's a lot easier than trying to cook stuff with a three (going on thirty) year old and a little man who has just starting walking - or more accurately, stumble trip stumble trip.
Overnight oats, generally consisting of rolled oats mixed with chia seeds, milk, sweetener and some kind of fruit, is a nice change from porridge and nice and cool for summer.
There are endless flavour possibilities. Well, not endless. One time, I tried to make orange coconut overnight oats using oranges and coconut milk - um, no. Not good. That'll teach me for being creative!
We loved blueberry overnight oats for a while, but I made them a little too often and we got blueberry fatigue.
These raspberry overnight oats are our favourite at the moment. The coconut yogurt makes them really creamy. I used Alpine Coconut Yogurt, which I found recently in Woolworths.
|served with coconut yogurt|
Raspberries and Cream Overnight Oats (serves about 4)
1.5 cups rolled oats
2 generous tbsp coconut yogurt
3 tbsp chia seeds
3-4 tbsp maple syrup/agave syrup or to taste
3 cups non-dairy milk (I usually use combo of rice, soy and oat milk)
1 cup raspberries (I use frozen)
Mix all ingredients together and refrigerate overnight.