With so many lectures, seminars, workshops, and study groups in student life, eating can go out of the window- especially when it comes to breakfast. “Always eat breakfast” is one of those gems of wisdom from your mum that slots into the same category of “Don’t talk to strangers”, “Never walk home in the dark alone”, “Get eight hours sleep”, and “Know your limits”. You know, the category that you blatantly pay no attention to at all during Fresher’s Week. However, Fresher’s is over now, and if you take just a few minutes the night before to prepare breakfast, I promise that you won’t regret it.
Overnight oats are ideal for any student in a rush, but these ones are extra delicious and filling for a busy day. They have the subtle taste of that homemade banana bread you no longer have time to make, and an amazing creamy texture. The secret to this texture? Nope, not chia seeds, whey, flaxseed etc. I’m sure they are all very nice, but we’re students here. Have you guessed yet? Well, take a look at the recipe to discover my secret (but not for long) ingredient…
Ingredients (serves 1)
- 1/4 cup rolled oats
- 1/4 cup low fat Greek yoghurt, or similar
- 1/4 cup cold water
- 1 Farley’s baby rusk, the low sugar variety
- 1 large pinch each of cinnamon and ginger
- 1 medium banana
- 1/2 tbsp. smooth peanut butter
- In a bowl mash half the banana until the majority is smooth, but try to retain some small chunks.
- Add the oats, spices and Greek yoghurt, then stir. Add the water, and again stir to incorporate.
- Now, at this point we add the secret ingredient, which magically thickens the oats and gives a creamier consistency: crumble the baby rusk in to the mix, leaving some pieces in larger chunks. Fold this into the oats, then refrigerate overnight.
- In the morning remove the oats from the fridge, top with the PB, the other half of the banana, and more cinnamon and ginger- enjoy before dashing out of the door for a packed day!