Recipe: Jaffa Overnight Oat Breakfast Pots

I was lucky enough to recently be invited by I Quit Sugar to participate in a promotion for Pureharvest, by ‘road-testing’ a mystery product from their range, sent to me in the mail. I probably shouldn’t have been surprised to receive almond milk – you know, given the blog name and all – but was very happy to recipe test with it!

I’m not dairy-free or vegan, but I do enjoy using almond milk on the odd occasion. I often use it if I want something a little lighter and more refreshing than dairy milk, and I like the nutty flavour. I have made my own in the past – a much cheaper option that uses less packaging – but do occasionally indulge in the convenience of buying it (which also saves me hours drying out almond pulp in the oven!). If you are buying almond milk, be sure to look for one without added sugar.

Please note this is not a sponsored post. I was not paid by I Quit Sugar or Pureharvest to provide this recipe. However, I do buy Pureharvest products anyway, which is why I’m happy to give them a plug here. Pureharvest is an Australian company, and highly rated by Shop Ethical, a free guide that provides an assessment of the environmental and social impact, treatment of animals, and accountable business practices of supermarket products and companies.

The Pureharvest post can be viewed on the IQS website here, and I have included the recipe below.

Jaffa Overnight Oat Breakfast Pots (Vegan and Sugar-free)

• 1 1/3 cups rolled oats
• 1 1/2 cups almond milk
• 2 tsp chia seeds
• 2 tsp raw cacao powder
• Zest of one orange, finely grated (reserve flesh to serve)
• To serve: fresh orange segments, greek yoghurt or coconut yoghurt, shredded coconut and cacao nibs

1. In a medium bowl, combine the oats, almond milk, chia seeds, raw cacao and orange zest.

2. Stir to combine, cover and refridgerate overnight.

3. To serve, warm slightly if desired, or serve cold. Distribute the oats between two serving glasses or bowls and combine with orange segments. Top with yoghurt, shredded coconut and cacao nibs.

Gluten-free variation: Use quinoa flakes or cooked quinoa instead of oats.

Dairy-free / vegan: Use coconut yoghurt instead of greek yoghurt.

Jaffa Overnight Oats (Sugarfree and Vegan)