You know that smell when you sautee crushed garlic in a pool of butter?

That.

Right there.

That is what makes me happy.

This blog is my way of continuing that inspiration.

You can contact me at: thesundaylarder@gmail.com

My go-to overnight oats

My go-to overnight oats

These overnight oats come together in 5 minutes flat, and are make a wholesome and filling weekday breakfast. Dairy free, refined sugar free, and full of complex carbs, these will keep you going all morning.

I usually whip up a batch on a Sunday to see me through the week. But because they are so quick to make and need only pantry staples, it's an easy fix if you find yourself out of options mid-week. Portion out into mason jars or other travel container, pop them into the fridge, and you are ready to grab and go.

Wholesome, filling, and whipped together in 5 minutes flat. The perfect weekday breakfast

My go-to overnight oats

Makes 5 grab and go portions

Ingredients

  • 2 1/2 cups oats (rolled, quick cook, or wholegrain oats all work fine)
  • 3 small (or 2 large) bananas - the riper the better here
  • 1/2 cup sunflower seeds
  • 2T chia seeds (optional)
  • 1t vanilla extract
  • 1t ground cinnamon
  • Pinch salt
  • 3 1/2 cups non-dairy milk (I like oat milk here)
  • 2 cups frozen mixed berries

Pop the oats into a large mixing bowl. Add the bananas (peeled of course), and mash into the oats with a fork or potato masher. You're not aiming for a perfectly smooth result - a few chunks of banana in the end product is good!

Add the sunflower seeds, chia seeds vanilla extract, cinnamon, salt, milk and half the berries. Stir until well combined, making sure to break up any clumps of chia seeds.

Spoon into  mason jars or takeaway containers (300 mil containers works well for this). Scatter the remaining berries over the top of each portion, pop on the lid, and move the the fridge over night (or for at least 5 or 6 hours) to chill down and soak through.

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