Recipe and images courtesy of Romy London (@romylondonuk on Instagram)
These delicious breakfast jars truly taste like a healthy dessert for breakfast and keep you fuelled for the day! With fruity flavours and nutty toppings, they keep the taste buds satisfied and are easy to make ahead of time.
Prep Time: 10-15 minutes
Cook Time: 0 minutes
Ingredients (makes 1 jar each, 1-2 portions)
Mocha Banana:
- 1 small banana (60g)
- 250ml plant milk
- 1 tbsp agave syrup
- 40g porridge oats
- 25g chia seeds
- A pinch of salt
- 1 Tbsp cocoa powder
- 1 tsp instant coffee
- Extra banana slices for the topping
- 1 tbsp hazelnuts
- Place the banana into a blender alongside the plant milk and agave syrup and blend until smooth.
- In a jar, combine the porridge oats, chia seeds, salt, cocoa powder and instant coffee, then pour in the blender mix and stir well to combine. Place some extra banana slices on top, roughly chop the hazelnuts and sprinkle them on top, then place the jar into the fridge overnight.
- In the morning, simply remove the jar from the fridge, give it a good stir and enjoy!
Strawberry Cheesecake:
- 25g macadamia nuts
- 25g pecan nuts
- 1 date
- 40g porridge oats
- 25g chia seeds
- A pinch of salt
- ½ tsp vanilla paste
- 70g vegan greek-style yogurt
- 200ml plant milk
- A handful of fresh strawberries
- Place the macadamia nuts and pecan nuts into an oven dish and toast them for 5 minutes at 160C. Transfer them to a food processor, remove the stone from the date and add it in. Pulse the processor until the nuts are broken down and you have a sticky dough.
- Place the oats, chia seeds and salt into a bowl and stir through. Add the vanilla paste, greek-style yogurt and plant milk and mix well.
- Blend 3-4 strawberries into a puree and set aside.
- Layer your breakfast jar: Add ¾ of the dough to the bottom of the jar, then top with a layer of the oats, the strawberry puree and the rest of the oat mix. Top with fresh strawberries and sprinkle the rest of the nut dough on top. Place in the fridge overnight and it’s ready to serve in the morning!
Mango & Coconut:
- 1 tbsp pumpkin seeds
- 1 tbsp almonds
- 30g porridge oats
- 20g chia seeds
- 2 tbsp coconut flour
- 200ml coconut milk
- 1 tbsp maple syrup
- 150g mango
- Juice of ½ lime
- Place the pumpkin seeds and almonds onto an oven dish, and toast in the oven at 160C for 5 minutes, then set aside.
- Place 2/3 of the mango into a blender, pour in the lime juice and blend until you get a smooth mango puree.
- In a bowl, combine the oats, chia seeds and coconut flour, then stir through the coconut milk and maple syrup.
- To fill your breakfast jar, add layers of the oat mix and mango puree, then top with the rest of the mango, toasted pumpkin seeds and almonds. Place the jar in the fridge overnight and it’s ready to serve in the morning.
Pear & Cinnamon:
- 2 small pears
- 1 small banana (60g)
- 200ml plant milk
- 1 tbsp agave syrup
- 40g porridge oats
- 25g chia seeds
- 2 tbsp dairy-free yogurt
- 1-2 tbsp peanut butter
- 1-2 tbsp walnuts
- Peel and chop the pears then place them into a saucepan and cover with water. Cook on low heat for a few minutes until softened, then drain. Add the soft pears into a blender alongside the banana. Pour in the plant milk and agave syrup and blend until smooth.
- Mix the porridge oats and chia seeds in a bowl, then pour in the blender mix and set aside for 5 minutes.
- To fill your breakfast jar, add layers of the porridge mix and a layer of the dairy-free yogurt in the middle. Add the peanut butter around the rim of the jar. Roughly chop the walnuts and sprinkle them on top, then place the jar into the fridge overnight, ready to serve in the morning!
Discover more incredible health foods, ingredients and cupboard essentials including a wide range of different cereals and chia seeds.
