crumbbookOvernight Oats
Five minutes the night before buys you a proper breakfast that's ready the second you open the fridge. The base ratio here is deliberately basic — the whole point is that it's a formula you can build on differently every day, not a fixed recipe.
Ingredients
- 50g rolled oats
- 100ml milk (dairy or plant-based)
- 60g natural or Greek yoghurt
- 1 tsp chia seeds (optional)
- 1 tsp honey or maple syrup
- Pinch of salt
- Toppings: fresh fruit, nuts, seeds, nut butter, or a swirl of jam
Method
- Add the oats, milk, yoghurt, chia seeds, honey, and salt to a jar or container.
- Stir well to make sure the oats are fully submerged and nothing is stuck to the bottom.
- Cover and refrigerate overnight, or for at least 4 hours.
- In the morning, stir again — add a splash more milk if it's thicker than you'd like.
- Top with whatever you have: fresh fruit, a spoonful of nut butter, a scattering of nuts and seeds, or a swirl of jam, and eat straight from the jar.
300calories
14gprotein
40gcarbs
8gfat
Estimated per serving, before toppings.
Tip: Make three or four jars at once on a Sunday with different toppings ready to add — it turns this into a five-days-of-breakfast job rather than a daily one.
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