Niomi Smart’s Overnight Oat Pots - 3 Ways

 

Love the slow-release energy of a power-packed bowl of porridge, but fancy mixing it up? Lifestyle blogger Niomi Smart has the answer, with three tasty oat pots you can make the night before your next ride

Apple and blueberry

Ingredients (serves 1)

For the creamy oat layer

  • ½ apple, cored and grated
  • 50g (½ cup) rolled oats 125ml (½ cup) unsweetened almond milk
  • ½ tsp ground cinnamon

For the blueberry layer

  • 1 tbsp chia seeds
  • 80g (½ cup) blueberries 2cm piece of fresh ginger, peeled and finely grated 2 tsp açaí powder (optional)
  • A handful of blueberries, to serve a handful of chopped unsalted raw macadamia nuts, to serve

Method

  1. Mix together the apple, oats, almond milk and cinnamon and set aside.
  2. Mix the chia seeds with 5 tablespoons of water in a bowl. Mash the blueberries with a fork and add to the chia with the ginger and açaí powder, if using.
  3. Spoon half the oat mixture into a large 500ml jar or glass and layer up with half the blueberry mixture. Repeat until used up.
  4. Seal with a lid or cover and keep in the fridge overnight. By the morning it’ll be ready to eat. Sprinkle over the toppings and dig in.

Strawberries and Cream

Ingredients (serves 1)

For the strawberry layer

  • 6 strawberries, stalks removed

For the creamy oat layer

  • ½ ripe banana peeled
  • 50g (½ cup) rolled oats
  • 125ml (½ cup) unsweetened almond milk
  • Quarter x 400g tin coconut milk
  • Quarter tsp vanilla powder of half tsp organic vanilla extract

Method

  1. Thinly slice the strawberries and mash the banana with the back of a fork.
  2. Mix the mashed banana in a bowl with the remaining ingredients apart from the strawberries.
  3. Spoon a third of the creamy oat mixture into a large 500ml jar or glass. Layer with a few of the strawberries and add another layer of the oat mixture. Repeat until used up. Repeat until used up.
  4. Seal with a lid or cover and keep in the fridge overnight. By morning the oats will have thickened up ready for you to dig in.

Pink berry

Ingredients (serves 1)

  • 25g (1 cup) raspberries
  • 1 heaped tsp açaí powder (optional) 250ml (1 cup) unsweetened almond milk
  • 50g (½ cup) rolled oats 3 tbsp chia seeds
  • 1 tbsp goji berries
  • A small handful of unsalted raw pistachios, to serve

 Method

  1. In a blender or NutriBullet, whizz the fresh berries, açaí powder, if using, and almond milk until smooth.
  2. Pour into a large 500ml jar or glass and stir in the oats, chia seeds and goji berries. Seal with the lid and keep in the fridge overnight.
  3. In the morning, sprinkle with the pistachios and dig in.
 
 

 
 

Ever thought of popping beetroot in your chocolate cake or pimping up your oats with chia? With 1 million Instagram and YouTube followers, curious cook and lifestyle vlogger Niomi Smart is all about interesting, healthy food minus the faff. Her new book, Eat Smart, is a collection of her 'everyday recipes’, with everything from veg-packed coconut curry bowls to salted caramel and pecan ice cream. Eat Smart: What to Eat in a Day - Every Day by Niomi Smart (HarperCollins, RRP £20). Yum!

 
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