If you’ve read the 3rd post ever put up on this blog then you’ll know how obsessed I am with oats. I go CRAZY for them. Baked, stovetop, overnight, I am not picky. You can catch me eating oats on any given day of the year, I will never get tired of them.
I uploaded a Q & A video on my YouTube this week, and one of the questions I was asked was what my go-to school breakfast was. *Drum roll please* it’s these oats! These are easily prepared on a Sunday morning and portioned out for the rest of the week on Monday morning. Done. You don’t have to worry about breakfast for the rest of the week! The nutritional value of this breakfast is insane, and it will leave you feeling energised and ready to take on the week with a smile on your face. Pair this with my recipe for Salted Caramel Iced Coffee and you will have a winning breakfast on your hands.
2 cups of steel cut oats
½ cup chia seeds
1 cup plain Greek yoghurt
1 cup milk of your choice: full fat, almond or coconut work perfectly
¼ cup honey
1 tsp ground cinnamon
¼ cup chopped strawberries plus 2 tbsp of a milk of your choice
- Add all the ingredients except the strawberries to a large bowl and stir well to incorporate. Leave in the fridge at least 4 hours or overnight
- Add the strawberries to a food processor with the milk and pulse until completely puréed. Stir the puréed strawberries into the oats and mix well. Portion 4 servings into different jars/lunchboxes. Can serve immediately or keep sealed in the fridge for a week at the most. Serve with extra Greek yogurt, fresh fruit, nuts or chia seeds.