Overnight Oats

Serves: 2
Prep: 10 minutes
Cook: No cooking required

Make this breakfast the night before to speed up your morning routine!  Full of fibre, protein and good quality dairy you'll be starting your day off right and fueling your gut too! The extra fruit and dried cranberries add a touch of sweetness without a load of sugar. 

Get creative with your toppings and you'll find the perfect combination for you! 

Print Recipe

1 cup rolled (traditional) oats

83 g 2.93 oz

10 almonds

12 g 0.42 oz

2½  tbsp pepitas (pumpkin seeds)

23 g 0.81 oz

tsp ground cinnamon

2 g 0.07 oz

2½  tbsp dried cranberries

15 g 1.06 oz

½  ½  cup milk of your choice (cows, lactose free, almond, rice etc)

125 g 4.3 oz

½  ½  cup water

125 g 4.3 oz

low FODMAP fruit e.g. 1/3 banana, kiwi fruit

150 g 5.29 oz

2½  tbsp yoghurt, lactose free if required

40 g 1.4 oz

tsp maple syrup (optional)

5 g 0.18 oz


  1. Place oats and almonds in a food processor and pulse a few times to make the oats smaller. This will improve the texture of your overnight oats. 

  2. Pour oats and almonds into a bowl and add all other dry ingredients, mix well. If you will be taking your breakfast to go, pour into a jar or container with a tight fitting lid. 

  3. Pour in the milk and water, cover and place in the fridge overnight.

  4. In the morning, scoop out your serve, add a dollop of yoghurt or a splash of milk to loosen the mixture, add some fruit and breakfast is served


  • Halve the recipe for a single serve
  • Don’t have a food processor? No problem, use quick oats and flaked almonds instead!
  • This mixture will last up to 4 days in the fridge so double the quantity for some easy meal prep.

Nutrition Information (per serve)
Energy 1539 Kj / 368 cal
Protein 12.00g
Carbohydrates 38.50g
Sugar 4.80g
Total Fat 16.00g
Saturated Fat 3.00g
Fibre 5.00g
Back to all recipes
Back to all recipes