These two fruity-creamy recipes for vegan overnight oats are not just for picnickers. Fresh from the fridge, this spoon breakfast stays nice and fresh on the way to the picnic area, work, or university and can also be enjoyed wonderfully on the go. Our tip: as a contrast to the creamy consistency of the flakes , top with crispy crunchy of your choice and decorate with fresh fruit and edible flowers – in the fruit crunchy mix, the flowers are already there.
The spoon breakfast can be prepared practically for the picnic
© Florence Stoiber
Apple Cinnamon Overnight Oats
Ingredients
- 200 grams Verival blueberry apple porridge
- 2 apples
- Juice 1/2 lemon
- 250 g soy yogurt
- 400 ml water, soy or rice drink
- 4 tbsp grated almonds
- 1 pinch of cinnamon (also some cardamom depending on taste)
- Agave syrup as a sweetener at will
- 4 tbsp Verival blueberry apple crunchy
- Fresh berries, possibly blossoms at will
Preparation
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Screw on the glasses and fill each glass with around 50 g of Verival blueberry apple porridge (approx. 5 tbsp).
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Wash apples, cut in half, remove stalk and grate with a kitchen grater. Sprinkle with lemon juice.
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Divide the apple slices into the four glasses and add 1 tablespoon of grated almonds each.
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Top up each glass with 2 tablespoons of soy yogurt and 100 ml of plant-based drink (e.g. almond milk), refine with cinnamon and agave syrup and mix well.
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Screw the glasses together and put them in the fridge overnight.
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Take out of the fridge the next day and enjoy.
Overnight oats with apple, cinnamon and blueberry apple crunchy topping
Banana Coconut Overnight Oats Recipe
Ingredients
- 200 g Verival Overnight Oats
- 2 bananas
- 250 g soy yogurt
- 400 ml soy or rice drink
- 4 tbsp coconut flakes
- 1 pinch of cinnamon
- Agave syrup at will
- 4 tbsp Verival fruit crunchy mix
- fresh berries at will
Preparation
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Unscrew the glasses and fill each glass with around 50g of base muesli (approx. 5 tbsp).
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Peel the bananas and crush them with a fork.
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Divide the banana puree into the four glasses and add 1 tablespoon of coconut flakes each.
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Top up each glass with 2 tablespoons of soy yogurt and 100 ml of plant drink, refine with agave syrup and mix well.
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Screw the glasses together and put them in the fridge overnight.
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On the picnic morning, decorate each glass with 1 tablespoon of fruit crunchy mix, fresh berries, and flowers dried at will.
Banana Coconut Overnight Oats with Fruit Crunchy Mix
You can find more recipe ideas for your breakfast picnic on our Pinterest board "Let's have an open air breakfast!"
