Ashley Alexander shares her delicious ways to level up your overnight oats
She shares her recipes on Instagram and also her food website 'Gather and Feast'.
She loves cooking wholesome recipes with in-season produce.
Recipe below:
Chocolate, Banana & Peanut Butter Overnight Oat Breakfast Puddings
Nut-free, Vegan option, Dairy-free option 10 minutes (+ overnight setting time)
Serves 4-6
Ingredients
Oat mixture
160g (2 cups) rolled oats
40g (1/4 cup) flaxseed meal/linseed meal
2 tablespoons hemp seeds (optional)
500ml (2 cups) milk of choice (I've used soy)
250g (1 cup) thick unsweetened Greek yoghurt
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
3 tablespoons smooth or crunchy peanut butter
2 small ripe bananas (or 1 large), mashed
Topping
Roughly 1 cup thick unsweetened Greek yoghurt
1-2 tablespoons dark Dutch-processed cocoa powder
Method
In a medium-sized bowl, combine the mashed banana, rolled oats, flaxseed meal, hemp seeds (if using), milk, Greek yoghurt, maple syrup, vanilla extract, and peanut butter. Stir well to ensure all ingredients are evenly distributed.
Divide the oat mixture between four glasses or small containers.
Spoon a generous dollop of Greek yoghurt onto each serving, smoothing it out with the back of a spoon.
Dust each serving with dark Dutch-processed cocoa powder.
Place the glasses or containers in the fridge and allow the puddings to set overnight, covered or uncovered.
Raspberry, Rose & Pistachio Overnight Oat Breakfast Puddings
Vegan option, Dairy-free option 10 minutes (+ overnight setting time)
Serves 4-6
Raspberry rose mixture
250g (2 cups roughly) frozen raspberries, thawed
1 tablespoon rosewater (optional)
Oat mixture
160g (2 cups) rolled oats
40g (1/4 cup) flaxseed meal/linseed meal
500ml (2 cups) milk of choice (I've used soy)
250g (1 cup) thick unsweetened Greek yoghurt
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
Topping
Roughly 1 cup thick unsweetened Greek yoghurt
1-2 tablespoons slivered pistachios
Method
In a small bowl, mash the thawed raspberries with a fork, mixing in the rosewater until the raspberries become saucy. Set aside.
In a medium-sized bowl, combine the rolled oats, flaxseed meal, milk, Greek yoghurt, maple syrup, and vanilla extract. Stir well to ensure all ingredients are evenly distributed.
Add a large spoonful (about 1/4 cup) of the raspberry rose mixture to the oat mixture. Gently swirl it through, stirring 2-3 times.
Divide the oat mixture between four glasses or small containers. Add a spoonful of the remaining raspberry mixture to each serving, followed by a generous dollop of Greek yoghurt. Smooth the yoghurt with the back of a spoon.
Top each pudding with the remaining raspberry mixture and sprinkle with slivered pistachios.
Place the glasses or containers in the fridge and allow the puddings to set overnight, covered or uncovered.
'Carrot Cake' Overnight Oat Breakfast Puddings
Vegan option, Dairy-free option 10 minutes (+ overnight setting time)
Serves 4-6
Oat mixture
160g (2 cups) rolled oats
40g (1/4 cup) ground flaxseed meal/linseed meal
500ml (2 cups) milk of choice (I've used soy milk)
250g (1 cup) thick unsweetened Greek yoghurt
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
Small pinch of ground cloves
2 small carrots, peeled and coarsely grated (about 1 firmly packed cup)
2 tablespoons currants or raisins
For topping
Roughly 1 cup thick unsweetened Greek yoghurt
2 tablespoons roasted walnuts
Freshly grated nutmeg or pinch of ground cinnamon
Splash of maple syrup
Method
In a medium bowl, combine the rolled oats, ground flaxseed, milk, Greek yoghurt, maple syrup, vanilla extract, cinnamon, cardamom, cloves, grated carrot, and currants. Stir well to ensure all ingredients are evenly distributed.
Divide the oat mixture between four glasses or small containers.
Spoon a generous dollop of Greek yoghurt onto each serving, smoothing it out with the back of a spoon.
Sprinkle the crushed roasted walnuts over the top, followed by a light grating of fresh nutmeg or a pinch of ground cinnamon. Drizzle with a small splash of maple syrup for added sweetness.
Place the glasses or containers in the fridge and allow the puddings to set overnight, covered or uncovered.
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