Overnight Oats Four Ways

Servings: Serves: 3

Nutritional Information:

PEANUT BUTTER AND ‘JAM’
Per serving (162g) Calories 338, Fat 21g, Saturates 4.1g, Carbohydrate 30g, Sugars 12g, Fibre 6g, Protein 13g, Salt 0.02g

CARROT CAKE
Per serving (124g) Calories 114, Fat 2.8g, Saturates 0.4g, Carbohydrate 18g, Sugars 4.8g, Fibre 3g, Protein 5.1g, Salt 0.04g

APPLE PIE
Per serving (163g) Calories 133, Fat 2.6g, Saturates 0.4g, Carbohydrate 24g, Sugars 10g, Fibre 4g, Protein 5g, Salt 0g

STRAWBERRY CHEESECAKE
Per serving (162g) Calories 127, Fat 3.6g, Saturates 1.3g, Carbohydrate 19g, Sugars 5.8g, Fibre 3g, Protein 5.2g, Salt 0.01g


Ingredients

Method

1

For the Peanut Butter and Jam Overnight Oats

1 Mix together the oats and milk in a jar or container of choice (lidded, if using it as an on-the-go breakfast) then stir through 1 tablespoon of the peanut butter. Leave in fridge overnight.
2 Meanwhile, make the raspberry jam by adding the raspberries to a small pan along with the maple syrup and water. Cook on a medium heat, stirring continuously.
3 Once the raspberries start to soften, press them down using the back of a wooden spoon.
4 Take off the heat before mixing in the chia seeds. Leave in the fridge for about an hour, to set.
5 The next day, when the oats are ready, stir a little of the raspberry chia jam through the oats and top with the remaining tablespoon of peanut butter.

2

For the Carrot Cake Overnight Oats

1 Mix together the oats, maple syrup (if using) and milk in a jar or container of choice (lidded if using it as an on-the-go breakfast).
2 Stir in all the remaining ingredients, except the yoghurt and 1 tablespoon of pecans, then leave in the fridge overnight.
3 When ready to eat, serve with a dollop of yoghurt on top and sprinkle with the remaining tablespoon of chopped pecans.

3

For the Apple Pie Overnight Oats

1 Mix together the oats and milk in a jar or container of choice (lidded if using it as an on-the-go breakfast).
2 Stir in all the remaining ingredients, except the yoghurt; then leave in the fridge overnight.
3 Serve topped with a dollop of yoghurt and a little extra apple.

4

For the Strawberry Cheesecake Overnight Oats

1 Mix together the oats and milk in a jar or container of choice (lidded, if using it as an on-the-go breakfast).
2 Stir in all other ingredients, except the granola and yoghurt, then leave in the fridge overnight.
3 Meanwhile, to make the compote, place the strawberries, maple syrup, lemon juice and vanilla in a small saucepan and bring to a simmer over medium heat.
4 Once simmering, reduce to a low heat and cook for around 10 minutes, stirring often, until the strawberries are very soft. Place the compote in the fridge to cool.
5 When the oats are ready, layer the strawberry compote over the top of them, followed by a dollop of soya yoghurt and a sprinkling of granola.

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