I’ve been going on about overnight oats to pretty much everyone I know for ages. and its finally paying off. Slowly but surely, people I’ve recommended them to have come round to the idea of cold but creamy porridge-like oats that you bung together the night before.
My current favourite way to eat them is cake inspired – lemon curd and poppy seeds, but to be honest, you can add any toppings you like.
They’re the perfect breakfast foodstuff – you can prepare a few days worth in one go, they’re quick, easy, filling and delicious. They also avoid all the faff of actual porridge, which I find takes far too long to cook and eat before going to work.
The recipe is definitely more guidelines than set amount. If you decrease the amount of milk the oats turn out thicker, if you use more milk they are creamier and thinner.
Lemon & Poppyseed Overnight Oats
1 part Oats
1 part natural yogurt
1-2 parts milk (depending how thick you would like it)
1. Stir together oats, yogurt and milk.
2. Leave in fridge over night (or for few days).
3. Add toppings and eat!