Overnight Oats Mango Parfait

A good breakfast or pre-workout snack always makes me feel better in the morning. Typically I eat my oats the traditional way, cooked over the stovetop with milk, water, cinnamon and nutmeg.

Overnight oats, however, are an even quicker way to have oats ready to eat when pressed for time or hurry. There is no need to warm the oats up either, but you can if you want to! The point of leaving them overnight is for them to absorb the milk and flavour. You will get a nice, smooth consistency similar to porridge.

I used old-fashioned rolled oats as that what I had in the pantry, but you'll want these over instant oats if possible, so the overnight oats maintain their integrity and don't end up soggy from the milk.

I took this a step further by transferring the oats to another container and building a parfait (which is a popular way to eat them) with more fruit and the same yoghurt mixed in before, but you can eat them as they are too!

Ingredients

2/3 cup old-fashioned rolled oats

1 teaspoon vanilla extract

1/4 cup fresh mango, chopped + extra for topping

2/3 cup almond milk (or milk of your choosing)

1 cup mango peach almond yogurt (I used two containers from Silk)

2 teaspoons maple syrup

1/2 teaspoon cinnamon

Pinch of nutmeg

1 teaspoon chia seeds

Instructions

Directly in a mason jar, add all the ingredients (but use only 1/2 the yoghurt) and mix until evenly distributed. Place the jar on the fridge overnight. (This serving is for a single person - or two! - So double the recipe accordingly and use multiple jars).

The next morning, get a second jar for each serving when you are ready to build your parfait. Layer the fresh mango, the remaining yoghurt, scooping the oats from the first jar to the second. Finally, top with whipped cream and diced mango. Enjoy!

Berbere-Spiced Cherry Chocolate Oats

Oatmeal is the ultimate canvas for flavor, and this version takes it somewhere unexpected. Cherries add a bright, tart pop, cocoa gives deep, comforting richness, and a touch of berbere spice brings warm, gentle heat and earthy notes. Together, they create a sweet-and-spicy balance that’s playful, comforting, and perfect for breakfast or brunch.

Start with a small amount of berbere and adjust to taste, the heat blends beautifully with the chocolate and cherries as the oats cook. This recipe makes 2–3 servings, so it’s perfect for sharing or enjoying over a couple of mornings.

Ingredients (Serves 2–3)

• 1 cup cherries, pitted and chopped

• 4 tablespoons cocoa powder

• 2 tablespoons brown sugar (adjust to taste)

• 3 teaspoons berbere spice (or more to taste)

• 1 teaspoon salt

• 1 cup oats

• 3 cups plant-based milk

• 1 cup water

Instructions

1. Combine oats and milk in a pot and bring to a gentle boil.

2. Reduce heat and stir in the brown sugar, salt, and cherries.

3. Add the berbere spice along with water, and simmer until oats are fully cooked, stirring occasionally.

4. Taste and adjust seasoning as needed.

5. Serve topped with extra cherries, whipped cream, or a drizzle of syrup if you like.

Cook time: ~10 minutes.

Blueberry Chocolate Oatmeal Bowl

Blueberries are a superfood offering a wide range of benefits including antioxidants. Oats are also rich in nutrients, containing an ideal amount of soluble fiber (which make you feel fuller for longer). Why not combine the two for a morning boost? The great thing about oatmeal bowls is that you can top them with whatever you like!

Recipe: On a stovetop, for about 5-7 minutes on medium heat, cook your rolled oats with 1 teaspoon cinnamon, 1/4 cup blueberries, 1/2 teaspoon nutmeg, 1 tablespoon brown sugar, 1/3 cup milk, and 1/3 cup water. Once oats are cooked, add about 1/3 cup or so of milk. Top with another 1/4 cup blueberries and other dried fruits, peanut butter, chocolate chips, and/or honey.