‘Peaches and Cream’ Overnight Oats

Servings: 1

I’ve had this recipe ready to be published on the blog for a few weeks and then I forgot about it! Now, I think it’s already too late for nectarines to be in season, so you could adjust the main ingredient according to your preferences and taste! 🙂 It’s starting to get cold outside, especially in the morning, and we’ll soon be back to making warm porridge bowls for breakfast again! (Who am I kidding, I eat them all year round!) I love making overnight oats though, as they save me so much time in the morning! Just throw in some toppings and you’re ready to enjoy!

So, peaches and cream? Inspired by a cake we used to serve at work, I thought the combo deserved to be interpreted from my point of view. And voilà, a helthified version of a classic combination of flavours!

Disclaimers: I didn’t actually use peaches, as I don’t like their downy appearance much and, as I don’t consume any dairy products, I didn’t use cream, to keep it all vegan.

Also, if you have a sweet tooth, definitely use a sweetener of your choice, as the porridge itself is not sweet at all (but super creamy.) The only sweetness comes from the fruit. For me, this is enough but feel free to add a little maple syrup or honey, if you’re not vegan, to sweeten your day. 🍑

What you’d need:

  • Oats – 40g
  • Plant milk (I use unsweetened almond milk) – 150ml
  • Coconut yoghurt – 50g
  • Chia seeds – 1 tsp
  • Cream cheese – 30g
  • Nectarine – 1
  • Sunflower or pumpkin seeds (or a mix of both) – 1 tsp
  • Optional: 1 tsp maple syrup (or honey, if you’re not vegan)

How to make it:

  1. Mix your oats and plant milk in a bowl, then add the coconut yoghurt and chia seeds and mix well again.
  2. That’s it! Leave it in the fridge for at least three hours or ideally overnight, so that the chia seeds can soak up the liquid and the oats become softer. Tip: for unknown reasons, I don’t like storing my overnight oats in the fridge. I think I just don’t like eating them cold in the morning, that’s all. So I just cover them with a lid or a napkin and leave them at room temperature for a few hours.
  3. In the morning, get yourself a nice vegan cream cheese (I use Nush’s almond cream cheese) and stir it in your bowl, making sure to combine everything well, without leaving any lumps.
  4. Slice a nectarine and place it on top, as well as a teaspoon of sunflower or pumpkin seeds. At the time that I’m posting this, I would probably go for a fig or a pear, to keep it all #seasonal.
  5. As a final step, you’d add your sweetener here but this step is optional! I find that the sweetness of the nectarine is perfectly enough for my taste!
  6. Enjoy!

Let me know if you made it and I hope you like it!

In case you need me… #owlbeeeating!

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