I went to my very first blogger event back in July 2016, and it was quite an overwhelming experience for me (#ConfessionsOfAHermit). I found it difficult to digest that behind all the professional looking blogs and impeccable social media accounts were real, regular people who just showed up everyday and did the work...regular people like me.
At the time, I was seriously considering starting my blog, but up until that point I hadn’t quite stepped out in faith towards making it a reality. I find that sometimes we really talk ourselves out of pursuing what we want by making lame excuses (such as regular folk like me can’t start a successful blog, blah blah blah), when the reality is we are just afraid. It was definitely, hands down, the final push I needed to finally do this.
So there I was, sat in a very hipster place in Shoreditch called The Nap Station, where you go to have naps between working hours (I promise you it is a thing and I need one in my life, pronto).
The event was actually a food photography class followed by a food styling exercise led by Bex Walker, a.k.a. Bexfast on Instagram. Bex’s main thing is making breakfast pots based on the concept of overnight oats, and my days were they good! You can make countless flavour combinations with them and never get bored!
What's awesome about overnight oats is that it's the perfect breakfast for super busy people (or super lazy, same thing). You can prep them the night before and leave the oats to soak overnight. This is actually an important process as the oats break down and become easily digestible after the soaking process, releasing all the nutritional goodness that's usually locked in the oats.
But if you're anything like me and can't even be bothered with doing that, then you can prep the oats in the morning, and leave them to soak long enough for you to have a workout, shower or even the school run. Obviously not as nutritious as when you soak them overnight but it's not the end of the world. Plus, it still tastes great (although you may want to cut back on the milk a little as it won't have enough time to soak it all up). And there you have it, a breakfast for lazy champions! Ha!
So here is a favourite take of mine on overnight oats! This is so good, my husband is addicted, the kids love it and now my sister in law can’t get enough either.
The creaminess of the oats and sweet banana is perfectly blended with the savoury gooeyness of the peanut butter. The crunchiness of the seeds adds a contrasting texture that just turns this breakfast into a partaaay in your belly! It really feels like dessert for breakfast, and that is fine by me!
May you catch the peanut butter and banana overnight oats fever!
What you’ll need:
Coffee grinder/blender (to mill seeds) OR you can skip this and buy the seeds in their milled form
Mason jars (glass jars that can hold at least 350ml)
8 hours approx (overnight)
60 grams (½ cup) of rolled oats
1 tbsp milled chia seeds
2 tsp milled flax seeds
2 tsp sesame seeds* (optional - see notes)
250ml (1 cup) almond milk (you can add a bit more or less so it’s the consistency that you like)
1 tsp raw honey* (optional - see notes)
1.5 tbsp peanut butter
1 small banana or 1/2 medium banana, sliced
Handful of frozen raspberries
1 tbsp flaked almonds
Place the chia seeds in your blender or coffee grinder and blitz until they turn into a powder like form. You may want to use more than 1 tbsp (I'm talking pour in as much as your coffee grinder or blender can handle), as you need more seeds for them to blend properly. Then you can store the excess milled chia seeds away in a jar and keep the jar in your cupboard or pantry for future use.
Repeat the same step for the flax seeds.
Mix together the oats, chia seeds, flax seeds and sesame seeds in a mason jar (make sure you mix them well as chia seeds tend to clump together during the soaking process).
Next pour the almond milk and raw honey over the mixture and stir well.
Cover the mason jar with a lid and place in the fridge to soak overnight.
Add the banana slices followed by a dollop of the peanut butter to the soaked oats.
Finally, garnish with raspberries and sprinkle flaked almonds on top.
You can replace the seeds with any other seeds you have on hand. Get creative! You can use pumpkin seeds, sunflower seeds or even homemade granola instead.
I like my oats without any sweetener I find that they are sweet enough for me, but for those of you who have a sweet tooth you can add the raw honey.
Oats - lowers cholesterol levels, blood pressure and stabilises blood sugar levels which in turn lowers risk of type 2 diabetes and heart disease. Oats also improve gut health and are rich in dietary fibre keeping you full for longer.
Chia seeds - superb source of omega 3 fatty acids, dietary fibre, vitamin C, protein, iron & potassium. They are an excellent choice for diabetics and for healthy hair, skin and nails.
Sesame seeds - rich in copper and magnesium and are known to lower blood pressure.
Flax Seeds - excellent for bowel movement and great for managing breast cancer.
Peanut butter - plentiful in copper which protects against heart disease, improves cholesterol levels and high in omega 6 fatty acids (healthy in moderation).
Almonds - a good source of potassium, magnesium, protein & vitamin E.
Raw Honey - aids weight loss and lowers blood sugar when replaced with sugar, counteracts pollen allergies and increases antioxidant levels in the body, making it a great home remedy for common ailments.
Bananas - high in potassium which improves brain & nerve health as well as kidney health.
Raspberries - full of antioxidants, vitamin C and flavonoids which are good for skin, protecting against infection & heart disease.
I love hearing back from you ladies! So why not share a picture of this recipe on Instagram? Make sure to use #EarthNSpoon so I can check out your awesome creations! OR if you made your own delicious additions to this recipe share the knowledge on the Earth & Spoon Lounge Facebook group. Don’t be selfish now…Spill the beans!
Have you tried this recipe? Whatchu think?