I'm not sure who first invented overnight oats, but whoever did is a genius. It's basically cold porridge, but without any of the cooking time on the hob. Instead of using heat to make the oats go creamy, it's time and a fridge. It's a great alternative to porridge in the warmer months and it also makes for a really quick breakfast. You can whip it up the night before, so all you need to do in the morning is take it out the fridge, throw on some toppings and it's ready to eat!


There are so many different flavour combinations you can do with overnight oats, which is one of the reasons why we love them so much. There's a lot of room for creativity and experimenting with flavours. This recipe was inspired by an amazing chocolate and cardamom cake we had recently, we thought those flavours would work perfectly with oats. We've added in some cinnamon and a touch of maple syrup to sweeten things up, as the cocoa powder on its own can taste slightly bitter. If you want to make things really decadent, you could swap out the cocoa powder for melted chocolate and reduce the amount of plant milk. This would turn this into a delicious dessert.


These overnight oats are by far our most simple recipe, as they require very little effort to make. This is definitely not reflected in how tasty they are though. Sometimes it's the most simple things that taste the best! They're sweet, creamy, chocolatey with a hint of Indian spice, and we think they're the perfect little breakfast pot for any day of the week!







author: lovely jubley



COOKING TIME:  10 minutes + overnight  /  SERVING SIZE: 2 





  • 120g rolled porridge pats

  • 240ml plant milk (we used oat)

  • 1/2 tbsp maple syrup (agave would work too)

  • 1 + 1/2 tbsp cocoa powder

  • 1/2 tsp ground cardamom

  • 1/2 tsp ground cinnamon


  • dairy free plain yoghurt

  • fresh or frozen blueberries

  • fresh or frozen raspberries

  • chopped pistachios

  • dark chocolate (we use Bournville)

  • maple syrup


  1. As the name suggests, overnight oats need to be made the night before you want to eat them so that the oats and plant milk have time to do their magic. Start by adding the oats, plant milk, maple syrup, cocoa powder, ground cardamom and ground cinnamon to a Tupperware and stir together. Place it in the fridge and leave overnight.

  2. The next morning your oats are ready to eat, no cooking required! Stir everything again to make sure everything has combined well, then distribute into bowls or glasses. Top with whatever you fancy. We often have bags of frozen fruit in, so we've topped ours with frozen blueberries & raspberries, chopped pistachios, chocolate and a drizzle of maple syrup.

If you gave this a go, we'd love to know how you got on! Write a comment, like, or share this recipe with your friends.



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Photograph of Freya and Charlie, the blog authors.


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