BY AINE CARLIN
I’m all about breakfast. Oats, polenta, pancakes, granola, bread. You name it, I make it. I love mixing it up in the mornings and while I do have my favorites I also have a pretty short attention span when it comes to recipes. I have an insatiable need to improve upon them and what better time to do this than first thing in the morning – I find it sets me up for the day and inspires my cooking and eating choices thereafter.
And if you thought overnight oats were over you are wrong! They are endlessly versatile and I never tire of thinking up various combos for mine. This version might seem a little bit indulgent for some but it’s full of good stuff too so there’s no need to feel bad after a bowlful.
My Hubby is essentially a big kid and therefore still has a childish hankering for chocolate coated cereal, so I wanted to offer him a healthier alternative that would still hit that choco-spot but with a tad more nutritional value. Because this recipe uses unsweetened cocoa powder, you get that lovely chocolate flavor sans the sugar and the dried cranberries add enough sweetness and chew anyway.
I know I’m not the only one obsessed with breakfast and overnight oats in particular. Maybe you have some great combos already that feature frequently in your own breakfast repertoire – please feel free to post them in the comment section below, the more ideas the better!
Oh yes, and Hubby gave this two massive thumbs up – win!
Photos: Aine Carlin
Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty-free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over at www.peasoupeats.com
For more great recipes from Aine, be sure to follow me on Twitter (@MarcusCooks)
In each bowl
3 tbsp oats
1 tsp unsweetened cocoa powder
1/4 cup oat milk or other plant milk
handful chopped almonds
handful of dried cranberries
1 tbsp desiccated coconut
1 heaped tsp almond butter
drizzle of agave nectar (optional)
- Place the oats and cocoa powder in a bowl and thoroughly mix. Cover with the oat milk – you may want to add a touch more milk if it looks a little dry.
- In the morning, give the oats a good stir and top with the nuts and cranberries. Sprinkle the coconut over the oats and dollop the almond butter in the centre. If you are using the agave nectar lightly drizzle it over the entire dish.
- I like to stir the peanut butter into the oats before eating but you could also just have a little bit of everything on your spoon. See, even the eating of these oats is versatile.