So I was on my way home from uni earlier this week and my route requires me to pass by a plethora of shops that I try hard to ignore.
However, I convinced myself that a few bits were needed at home so I wandered into Waitrose and spent a fair amount of time simply browsing. As I left, I watched hopelessly as my annoyingly infrequent bus drove past me and all I had to show for my idiocy was a carton of coconut milk and a pack of mozarella balls (I am aware of how odd this is). As it was raining sideways and I didn't want to spend the next 15 minutes waiting for another bus (I should really learn how to drive) I took shelter in Holland and Barrett. I picked up the essential oils I had been meaning to buy for months and a flavour of Yogi tea I had yet to try and as I went to pay, I ended up engaging in conversation with the lovely sales assistant about our mutual love for Yogi Tea. As I was leaving, she pulled out something from beneath the desk and popped it in my bag. It wasn't nearly as strange and conspicuous as I make it sound, it turned out to be a recipe book written by the makers of Yogi tea. And this, my friends, is how we get to the recipe for overnight oats.
The Yogi recipe book is simply brilliant. It tells you how to incorporate the different Yogi teas into the recipes by either using the spices in the tea bag or using the brewed tea itself. It then ends each recipe with a mantra and a yoga position much like the tea bags do themselves. My tea cupboard has to be one of the best stocked tea cupboards I know of. I'm not even disguising that as a humble brag it's pretty much a fact. So thanks to my inability to avoid Waitrose and the lovely lady at H&B, I now have other uses for all my tea bags that I had never even considered before. So, here is a great breakfast/dessert recipe packed with delicious flavours whilst being extremely easy to make and suitable for vegans!
You will need;
- 1 small mug of brewed Organic Choco Yogi Tea Aztec Spice (Use any herbal tea you like, I like this one because it has flavours of chocolate, ginger and cinnamon which are incredibly warming in this current climate)
- 3/4 a cup of rolled oats
- 3 tbsp of non dairy milk (your choice, I like to use coconut milk)
- 1 tbsp chia seeds
- A pinch of cinnamon
This is the basic recipe for the overnight oats. When it is prepared, you are free to add all the powders, butters and toppings that you like.
Brew your herbal tea of choice in a small mug for 20 minutes. Put your oats, chia seeds and cinnamon into a bowl and mix. Next, add the brewed tea and non dairy milk to the oat mix and stir until fully combined. Pop in the fridge and leave overnight ready to be consumed the next morning.
The oats and chia seeds soak up all the liquid which results in the mixture thickening much like porridge. I love this recipe because it cuts time from my morning routine but still ensures I have a proper filling breakfast. When you remove your oats from the fridge, you may want to stir up the mixture and perhaps add a little more milk if it is too thick. Then the fun can begin when you start to add your toppings. Here are some of my favourite combinations;
- 1 scoop of peanut butter mixed in and topped with raspberries
- 1 tablespoon of maca powder topped with goji berries and mixed seeds (as pictured)
- 1 scoop of almond butter topped with sliced bananas and walnuts
- 2 scoops of yoghurt (Rachel's do a limited edition apple and cinnamon one around Christmas which is amazing) topped with strawberries