Breakfast recipe
No-cook overnight oat pots with cherries, coconut yoghurt, chia, pumpkin seeds, and maple for a make-ahead vegan breakfast.
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Ingredients
knife and chopping board, scales and measuring jug, 3l mixing bowl, grater, 750ml lidded pot per serving
Method
For more than 4 servings, first divide all displayed ingredient totals into separate batches of no more than 4. Use each batch’s share of the displayed amounts in its own equipment. Mix all oats, oat drink and chia seeds with half the maple syrup in a 3l bowl until moistened.
Remove every cherry stone and halve the cherries. Weigh 300g edible flesh; fold 200g into the oat mixture and reserve 100g for topping.
Divide oats between 750ml lidded pots, one per serving in this batch. Add all coconut yoghurt, reserved cherries and remaining half of the maple syrup.
Refrigerate for at least 8 hours at 0–5°C until oats and chia soften. Scatter all pumpkin seeds over just before serving.
Add the seeds after chilling rather than before, so they keep their texture.
