Vegan Overnight Oats: Take Two

About a week ago I made Vegan Overnight Oats for breakfast and I hated them, but loads of people gave me suggestions as to how I could improve them, and seeing as I had another really early start today, I thought I might try one of the suggestions and see how I liked them done another way; I decided to try my friend Fleur’s suggestion and do it nice and appley flavoured, with no banana (the bit that I had trouble with). This is what she said:

“Have you tried soaking the oats in apple juice, and then adding grated apple in the morning with some lemon juice and honey? I guess it doesn’t really solve the weird/cold/texture issue – but it may seem less like cold porridge that way…I find the grated apple breaks the texture up a bit and makes it seem less stodgy…soaking some raisins with the oats and juice so they plump up is also a good move (provided you like raisins!)…and then go crazy with the cinnamon maybe?! xx”

I’m happy to say it actually tasted much nicer than my previous attempt! I still had a bit of trouble getting on board with the coldness, but it tasted a lot more like muesli this way, and much less like cold porridge, so thanks so much for that idea! It also literally takes 5 minutes to prepare, so I might be having this a lot more when I have to be at work early :)

Apple Vegan Overnight Oats

Ingredients

40g of Scott’s porridge oats

100ml of apple juice

100g of natural soy yoghurt

Half a grated apple

Half a teaspoon of cinnamon

About 30g of raisins

Any additions like peanut butter, grated apple, honey and lemon can be added on in the morning

Method

  1. Mix all the ingredients together in a bowl and leave in the fridge overnight.
  2. Stir in the grated apple, half of the raisins, honey and some lemon juice in the morning.

Serves one

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