This is a delicious breakfast and perfect as we approach summer as it’s both cold and involves summer stone fruit – yum! You can make everything the night before so in the morning you just layer it all together (also known as throwing the topping in your oat jar/container) and you’re ready to run out the door.

You don’t need to do both toppings for this. Either one would be delicious by itself but I am a sucker for caramelised fruit and contrasting textures and with both toppings this breakfast ticks all those boxes. It’s also super filling and full of fibre, protein, essential vitamins and minerals – score.


Overnight oats

1/2 cup oats

1/2 cup milk of choice

1/4 cup water

1/4 tsp cinnamon

few drops vanilla extract

1 Tbs s coconut

Cinnamon nut crumble

1 Tbs roughly chopped almonds (or hazelnuts, pecans etc

1 Tbs puffed brown rice or puffed buckwheat

1 tsp sunflower seeds

1/2 tsp coconut oil

few drops vanilla extract

1/2 tsp cinnamon

Caramelised plums

1 plum


Make overnight oats: Combine all ingredients in a jar or any small container with a lid, mix well and place in fridge overnight (no surprises here!)

Make cinnamon nut crumble: melt coconut oil and combine with nuts and either roast in a 180 degree celsius oven (in a lined tray) for 10 minutes or until golden OR toast in a pan.

Make caramelised plums: Slice plum in half and place one half cut side down in a hot pan. Slice the other half into wedges and place in the pan too. Cover with a lid and cook until the wedges have caramelised on one side, turn and continue to cook until they are caramelised on the other side. Keep the lid on.

You can do the last 2 steps at the same time as mixing together the oats and put all of it aside for the morning. Alternatively, and if you have time in the mornings you organised human you, you can make the nuts and plums in the morning. Up to you! Either way when ready to consume ravenously, place the plums on top of the oats, either in the jar or in a bowl and top with the nut crumble. Eat.

HH. x

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