Vegan oreo and hazelnut overnight oats
Updated: Jan 3, 2019
It's new years day, welcome to 2019, you've all made it, congratulations. It's that time of year, the time where everyone has renewed their gym membership so they can pretend to be healthy for a single gym session to burn off the 6,000 calories they consumed on Christmas day. We've all overindulged, it's fine, we've been doing this for years, there's no real reason to be sad or disappointed about the inevitable weight gain because it happens every year, you may as well begin the mental preparation now so you're fully ready for the same upset next year. You can have that advice for free as a new years gift from me to you. Anyway, the lovely Camilla who was one of the finalists on this years Apprentice has been kind enough to send me some of her delicious salted honeycomb hazelnut milk from her nut milk brand Mylkplus to use in a recipe and nothing screams out 'new year new me' louder than a jar of vegan overnight oats. So throw out the heavy carbs left over from Christmas and begin your 2019 journey the right way, the overnight oats way. Here's how to make Oreo and hazelnut overnight oats.
TIME: Overnight MAKES: 2
225g of dairy free yoghurt
200ml of Mylkplus salted honeycomb hazelnut milk
100g of steel cut oats
100g of granola
10 Oreo cookies
2 tablespoons of clear honey
1 teaspoon of cinnamon
Handful of chopped hazelnuts
1.) In a bowl, combine the oats, Mylkplus salted honeycomb hazelnut milk, honey and cinnamon and mix well. Add this to the bottom layer of your jars.
2.) In a separate bowl, crush the Oreo cookies and add to the second layer of the jars.
3.) On top of the layer of crushed Oreos, spoon half of the yoghurt into each jars and add a secondary layer of crushed Oreos, followed by a secondary layer of yoghurt.
4.) Add the granola as the final layer and sprinkle with chopped hazelnuts. Leave in the fridge overnight and enjoy for an energy fuelled vegan breakfast!