Overnight oatmeal has been the love of my life for a long time now. It represents a relationship between past me and future me- if past me puts in the effort to prep a breakfast, future me gets to sit in bed with it the next morning and enjoy a meal which felt like no effort at all.

I like my gingerbread oats hot, so I stick mine in the microwave for a minute and a half in the mornings, with sliced banana and a drizzle of molasses on top. It’s wholesome, like a bear-hug from an aunt that smells like scented candles and goodness.

Let’s get to it.

Ingredients

60g Oats

150ml Unsweetened almond milk

10g Blackstrap molasses

1/2tsp Cinnamon

1/2tsp Ground ginger

1/2tsp Nutmeg

1/2tsp Vanilla Extract

Method

1. Mix that stuff in a bowl. It really is that simple.

2. Cover overnight (if you are planning on heating this up the next morning, don’t be a fool and put it in any jar with metal on it. Just don’t do it. It’s easier to just stick it in a non-metallic bowl with clingfilm on top and not stress out about the aesthetic.)

Serves 1, because this is not a breakfast for sharing unless you really love someone. If so, make them a bowl too.

Per Serving:

299 Calories

11.6g Protein

6.5g Fat

46g Carbs