If you love your porridge but can’t face a steaming hot breakfast as the summer draws in, try this cinnamon and apple overnight oats recipe – it’s porridge, but chilled. Bonus: no prep in the morning = a longer lie-in. Serves 1.
Ingredients
50g porridge oats
185ml rice milk
¼tsp ground cinnamon
1 small-medium apple (about 120g)
Begin by adding the oats to a bowl followed by the rice milk and cinnamon. Stir all together until well mixed. Set aside, and then grate your apple.
Get a jar/container/another bowl, and pour in one third of your oat mixture. Then, top with half the grated apple. Add another third of the oats, followed by the other half of the apple, and then the remaining oats on top. Seal your container, and then move it to the fridge and leave overnight.
When the oats are done, remove them from the fridge and serve as they are or with any toppings of choice.
