Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Base (per serve)
- 60 g rolled oats
- 100 ml milk (dairy, oat, or almond)
- 100 ml natural yoghurt
- ½ tsp vanilla extract
- pinch of salt
Variation 1: Berries & honey
- 150 g mixed frozen berries (thawed) or fresh
- 2 tbsp honey or maple syrup
- 1 tbsp ground flaxseed (optional)
Variation 2: Banana, peanut butter & cinnamon
- 1 medium ripe banana, mashed
- 48 g natural peanut butter
- ½ tsp ground cinnamon
- 11 g dark chocolate chips (optional)
Variation 3: Mango, coconut & lime
- 150 g fresh mango chunks or frozen
- 17 g shredded coconut (toasted)
- ½ lime, zest and juice
- 1 tbsp coconut yoghurt (or regular yoghurt)
Method
Base overnight oats
In a bowl, combine 240 g rolled oats, 400 ml milk, 400 ml natural yoghurt, 2 tsp vanilla extract, and a pinch of salt. Stir well.
Divide the base mixture evenly among 4 jars (about 175 ml per jar).
Choose one variation and divide the ingredients evenly among the jars, stirring well.
Cover the jars and refrigerate for at least 8 hours, preferably overnight.
In the morning, stir and add extra milk if you prefer a looser consistency. Eat cold, or microwave for 2–3 minutes until warm, stirring halfway.
Variation 1: Berries & honey
Thaw frozen berries if using. Layer berries into each jar after adding the base mixture.
Drizzle 2 tsp honey over each jar.
Sprinkle flaxseed on top if using.
Stir before eating or serving.
Variation 2: Banana, peanut butter & cinnamon
Mash banana well and divide among jars.
Stir 48 g peanut butter into the base mixture, then distribute evenly.
Dust cinnamon over the top of each jar and sprinkle with chocolate chips if desired.
Stir well before eating.
Variation 3: Mango, coconut & lime
Divide mango chunks evenly among jars.
Replace 100 ml of the natural yoghurt with coconut yoghurt per jar for a tropical flavour.
Add lime zest and squeeze juice into each jar.
Toast coconut in a dry frying pan over medium heat for 2 minutes until lightly golden, then sprinkle on top just before serving.
Stir well before eating.
