Maple-Vanilla Overnight Oat Bowls

While these bowls require some forethought and advance planning, the result is a tiny gift to your future self. Mix up the oats in the evening, let them soak in the fridge overnight, and breakfast is waiting for you when you wake up. Subtly sweet maple and vanilla-scented oats, softened with milk and yogurt, are ready to be spooned into your favourite bowl and topped with a pile of fruit and nuts.
Serves 4
Total Time
30 Minutes
355ml of milk (dairy or non-dairy)
240g of plain or vanilla Greek yogurt
3 tbsp of maple syrup
2 tsp of vanilla extract
120g of rolled oats
3 tbsp of chia seeds
1 banana, sliced
4 fresh figs, quartered
Chopped pistachios
Nut butter
Step 1

Whisk together the milk, yogurt, maple syrup, and vanilla in a large bowl. Add the oats and chia seeds; stir to combine. Cover and refrigerate overnight.

Step 2

To serve, stir the oat mixture together and divide among bowls. Top with banana, figs, and pistachios. Drizzle with nut butter.

Recipe from Buddha Bowls by Kelli Foster (Harvard Common Press, £14.99)

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