One of my new year’s resolutions this year was to get into a better morning routine. I really wanted to make my mornings a more mindful, fulfilling time of preparation for the day, rather than – to use the technical term – a mad rush. If you’d like to have a morning in which breakfast is not one of the things you have to think overly hard about, then these oats are going to be your best friends.
You prepare them the night before by mixing a few things together, and then in the morning you just need to give them a stir and you’re ready to go. They’re also ridiculously healthy, and vegan to boot. I’ve tinkered around with differing amounts of milk and oats to find what I like, so please feel free to do the same. And the beauty of a recipe like this is that once you find a base that works, you can add almost anything on top to make it even more delicious.
Serves one for a yummy breakfast
1/2 cup porridge oats
1/2 cup almond milk (or any milk you like)
1 tablespoon cashew or almond butter
A handful frozen blueberries
A generous squeeze of honey (optional)
- Take a tupperware (perfectly acceptable) or Kilner jar (Pinterest-worthy but slightly pretentious) and scoop in your oats. Add the milk, nut butter and honey and give it a really good stir. Now add your blueberries, and stir those in too.
- Put on the lid and place in the fridge overnight. In the morning I like to let mine warm up a little closer to room temperature if I remember – I just lift it out on my way to the shower and around half an hour later it’s perfect.
Tip: Use a decent container and on your less than zen mornings you can throw your oats into your handbag and eat them at work. I’d say just now I do this roughly 50 per cent of the time. Hey! I’m getting better!
Listening to Love Myself by Hailee Steinfeld, Cake by the Ocean by DNCE and Stitches by Shawn Mendes.
© Rebecca Daley and ohtogoawandering, 2016.