My memories of oats are of a terrible, stodgy mess that included me drenching it in brown sugar and milk. It would do its job, keep me full and do away with a rumbling hungry tummy. It was digestible and nothing more.

Fast forward to today, oats are a firm favourite of mine. But only because I don’t cook it over a stove top that produces an unappealing thick mass. With a new year, we all find ourselves questioning our breakfast fuel. Is it sufficient, healthy? In between muesli and toast, I find overnight oats a rather delightful solution to when I feel like something different.
Rosy Overnight Oats
2servings | 10minutes prep time

  • 1cup rolled oats
  • 2tsp rose water
  • Pinch of sugar/1tsp of maple syrup (as you prefer though)
  • 1 & a 1/2cups of almond milk (alternatively any milk you prefer)
  • 1tbs desiccated coconut
  • Pinch of nutmeg
  • Pinch of cinnamon
  • Pinch of cardamom


  1. Mix well and leave overnight in the fridge.

These quantities give me approximately two filling servings, I suggest you make this on a Sunday evening to beat the Monday morning rush. Add sliced up Medjool dates or slivered almonds for an indulgent yet healthy breakfast.

This is a completely vegan recipe (depending on the milk you use) but these are all ingredients most people have in their pantries. It’s an easy way to plan out your meals for the week, with a no-fuss recipe and that is such a quick dish to whip up. I love the versatility of overnight oats, you can add anything you want and you’re guaranteed a yummy breakfast. Plop it into a jar and you can eat-on-the-go. Though it may seem like quite a summery breakfast (in my opinion), I am on the lookout for warmer meals as we transition into the cooler months. Morning person or not, this is as easy as it’s going to get and it’s really easy!