Maple Pecan Overnight Oats
Breakfast is the most important meal of the day, we all know that don't we?! I certainly spend a lot of time telling my daughter that. I don't know what it is like in your house in the morning but in mine there is rarely time for me to sit down and eat a proper breakfast, it is normally some sort of not very organised chaos in which I am trying to do three different things at once whilst downing coffee for a caffeine hit after far too little sleep the night before.
I found that I had slipped into the terrible habit of grabbing a pastry and a coffee on the way into the office as it seemed the quickest and easiest option, but aside from the fact that it was not a healthy way to start the day it was also really expensive! Time is of the essence in the morning, and I do often have to eat in the office, so I have found that things I can prepare ahead and take with me to work are the best way to ensure that I eat a nutritious breakfast.
Here are three top tips and recipes that can help with your plan ahead breakfast regime:
Granola - it provides a satisfying and easy breakfast that will fill you up until lunch. Make a big batch and store it in an air tight container until you want to use it. Delicious served with yoghurt and some fresh fruit, or for a really simple breakfast just serve with milk. You can find the recipe here. I keep a jar on my desk so that I always have a breakfast option ready if I need it.
Smoothies - prepare ingredients ahead and freeze them so that in the morning you just need to take out what you need and chuck it in the blender. You can find the recipe for one of my favourites here.
Overnight oats - my favourite breakfast at the moment. I prepare enough for 2 or 3 days and store it in the fridge so that I just have to grab the jar in the morning before I leave the house. I love these Vegan Coconut and Chocolate Overnight Oats. Below you will find a new recipe for Maple Pecan Overnight Oats.
100g Ground pecans
50g Chopped pecans
100g Rolled oats
2 Tbsp Chia seeds
2 Apples, peeled and finely grated (I use Granny Smiths)
3 Medjool dates, chopped
350ml Milk (cows, almond, or cashew work well)
4 Tbsp Natural yoghurt
75ml Maple syrup
- Place all ingredients in a large mixing bowl and mix well to combine.
- Spoon into 4 jars, seal, and put in the fridge overnight.
- Eat straight from the fridge or allow to come to room temperature.
- They will keep in the fridge for a few days.