Overnight Oats

Overnight Oats

Honestly, overnight oats might be the best thing we've ever done for our mornings. You do about five minutes of work the night before and wake up to something that tastes like you've actually made an effort. This version is properly special though, with toasted almonds, cashews and coconut flakes giving it this incredible crunch, and then fresh mango and passionfruit on top making it feel almost tropical. The cardamom is the quiet hero here, giving the whole thing this warm, fragrant depth that you don't expect from a bowl of oats. Make this tonight and tomorrow morning is already sorted.

Cook: 15 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • Baking tray
  • Airtight containers with lids
  • Microplane or zester

Ingredients

  • 4 tbsp flaxseeds
  • 100g rolled oats
  • 20g almonds
  • 20g cashews
  • 20g coconut flakes
  • 50g dried fruit
  • pinch of ground cardamom
  • 150ml unsweetened plant-based milk
  • Pinch of salt
  • 1 medium mango
  • 1 passionfruit
  • 1 lime
  • 200g plant-based yoghurt
  • 10g fresh mint

Method

1

Prep the oats

  • Place the oats, almonds, cashews and coconut flakes on a baking tray (keeping them separate) and bake for 5-7 minutes
  • Place the oats, dried fruit and cardamom in a container, pour in the milk. Put the lid on and place in the fridge
  • Chop the nuts, combine with the coconut flakes and put in a container, and set to one side
2

The following morning

  • Peel the mango and chop into bite sized chunks
  • Cut the passionfruit in half and scoop the inside out
  • Zest and half the lime. Pick and roughly chop the mint leaves
  • Layer half of all the ingredients into one container and the rest into another airtight container container
  • The more layers you build in your containers the better as you'll get a well-balanced bite with every spoonful
  • Eat one portion for breakfast and place the other in the fridge for later in the week

Tips & Variations

  • Switch up the fruit: We love mango and passionfruit but this works brilliantly with sliced banana and a spoonful of peanut butter, or berries and a drizzle of maple syrup if you want to keep it simple.
  • Make it extra creamy: Use full-fat oat milk or coconut milk instead of a lighter plant milk. It makes the oats noticeably richer and more indulgent, which feels worth it on a slow morning.
  • Batch it: This scales up really easily. Make three or four jars on a Sunday night and you've got breakfast sorted until Thursday without even thinking about it.

Why This Works

The trick is toasting the oats, nuts and coconut before anything else. It takes a few extra minutes but it transforms the flavour completely, bringing out this nuttiness that you just don't get from raw oats. And the cardamom in the milk overnight means every single oat soaks up that warmth, so it's not just toppings doing the work, the base is genuinely delicious on its own.