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Oats with nuts and seeds

Overnight oats

Oats with nuts and seeds

Overnight Oats:

Nothing beats the feeling of a warm bowl of porridge on a cold morning. Most people are quick to turn to sugar-filled packet alternatives to save time. Little do they know how easy it is to make your own delicious and nutritious homemade porridge. My top trick is to soak your oats in water overnight, so that in the morning it will take you just ten minutes to whip up. You can find lots more breakfast recipes in my eBook “Goodmorning -15 breafast recipes for the whole family” here

Soak your oats!

If you aren’t into warm oats having them cold is a great idea.  By soaking them overnight they become soft and easy to digest making them delicious eaten cold. Remove you oats from the fridge,  put them in a sieve or a nut milk bag and give them a little rinse under running water before dividing them into separate bowls.  Top with your chopped nuts, seeds, coconut yogurt, any milk of your choice (my favourite at the moment is macadamia mik) and berries.


Oats with nuts and seeds
Prep time
Cook time
Total time
Serves: 4
  • 1½ cups of rolled oats
  • 1 tablespoon of flaxseeds
  • 1 tablespoon of chia seeds
  • 3 cups of water
  • 4 tablespoons of coconut yogurt
  • 1 cup of mixed nuts and seeds – macadamias, pecans, brazil nuts, almonds, pumpkin seeds and hemp seeds.
  • 1 teaspoon of cinnamon
  1. Place the rolled oats, flaxeeds, chia seeds and cinnamon in a large bowl and cover with water. Leave the mixture in the fridge for at least twenty minutes or overnight if possible
  2. With a large knife, roughly chop the nuts. You can do this step in a food processor, but be careful not to pulse too much – larger pieces will add a nice crunch
  3. When you’re ready to cook the porridge, remove the oats from the fridge and place them in a sieve or nut milk bag and give them a little rinse under running water.
  4. Place the oats in a saucepan and pour in three cups of water
  5. Heat gently over medium heat, stirring frequently, until the mixture thickens
  6. Remove the pan from the heat, cover and let stand for three minutes
  7. Spoon the porridge into bowls and top with coconut yogurt, nuts and seeds
  8. Sprinkle with cinnamon to serve
  9. NOTES
  10. You can choose any mix of nuts and seeds you like, depending on your palate and your budget. For a gluten-free substitute, swap the oats for rolled quinoa.