Let’s face it: this time of year, to snap up a seat in the Robbo, you need to get there early. And breakfast can stand in the way of study/essay intentions. Alongside drinking-my-essay-worries hangovers. We all know porridge is easy and good for you- but not portable. So meet porridge’s summer equivalent: overnight oats. This is a quick and simple breakfast recipe, which you can make the night before, chill overnight, and then take with you. These oats are creamy, with a caramel-like flavour due to the dates and almond butter. They feel too indulgent to be eating for breakfast, but are actually great if you have a busy day ahead, and are trying to up your health game this summer. They also look like a fancy dessert, and so should just about ward off the 24-hour-cram tears. Maybe.
1/2 cup oats
1/4 cup EACH yoghurt, and milk of choice
1 large banana, ripe
1 date, chopped
1tsp date/maple syrup, honey, or agave (I used the meridian squeezy date syrup; it gives a more intense flavour to the oats, like caramel. You can leave this out if you don’t have any of the above, or alternatively use one more date- though I can’t vouch for the flavour with those)
Pinch of cinnamon
1tbsp almond butter (peanut butter if you can’t get hold of that)
In a large mixing bowl mash half of the banana, and then whisk in the yoghurt, milk, syrup, and almond butter.
Now add in the oats and cinnamon.
Fold everything together.
Take the remaining banana half, and chop it into chunks, reserving a slice to decorate if desired. Fold these chunks through the mix as well, along with the pieces of date. Again: you can keep a piece of date back for decoration if you like.
Pile the mixture into a dish or pot, and then place into the fridge overnight. In the morning, lift it out and shove into a bag for on the go, or tuck in straight away…