Recipe
Cooking steps and ingredient details are being prepared.
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
mixing bowl, spoon, knife, chopping board, four lidded jars or pots
Method
Stir the gluten-free porridge oats, oat milk, chia seeds, 1 tablespoon maple syrup, and a pinch of salt in a mixing bowl until every oat looks moistened.
Halve and stone any large cherries, then fold two-thirds of the cherries through the oat mixture so the juice streaks through the oats.
Divide the cherry oats between four jars or lidded pots. Spoon the coconut yoghurt over the top, add the remaining cherries, and drizzle with the remaining 1 tablespoon maple syrup.
Cover and chill for at least 6 hours (360 minutes) or overnight. Scatter the pumpkin seeds over the pots just before serving so they stay crunchy.
Add the seeds after chilling rather than before, so they keep their texture.
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