I don’t know what mother nature has been doing over the past few nights, but hoodies in Sydney during November is simply unacceptable. So now that she’s feeling a little more generous with the sun, I’m feeling a tad inspired to get cracking on a few of my summer favourites.
This easy peasy recipe is one of those that Kevin and I absolutely love. We call it call the breakfast bowl. I usually prepare 2 at night, ready to take to work the next morning. Most of the time I cheat by spooning the fruit salad on top without mixing it though the oats so that I literally have nothing to chop and prepare the next morning. Yes, I know I’m a rebel.
And yes you guessed it – it’s vegan.
Summery Overnight Oats
Serves 2 light breakfasts
2/3 heaped cups of rolled oats
1 1/2 cups unsweetened almond milk (I use Almond Breeze Unsweetenned Vanilla for this recipe)
1 tablespoon honey
1/4 teaspoon ground cinnamon
Stir until well combined
If you are not serving with fresh berries, add 1/4 cup of frozen berries to the oat mix
Let set in the refrigerator over night
Serve each dish with 1 cup of fresh cut fruit – my guide is to cut and serve
1/4 cup fresh blueberries and raspberries – that is if you haven’t already added frozen berries to the oats
For a little crunch, finish with 1 tablespoon of toasted muesli, sliced almonds or shaved coconut.
Photography by Shayben Moussa