The overnight vegan porridge is the perfect breakfast for those looking for a healthy, nutritious, and 100% plant-based dish, to prepare sopra advance and enjoy upon waking up without the need for cooking.
But what does “overnight” mean? Literally “during the night”: oats, chia seeds, yogurt, and plant-based milk are mixed and left to rest sopra the fridge for several hours, becoming creamy and soft, ready to be served sopra the morning.
Unlike the cooked porridge, which requires boiling the oats, the overnight porridge is prepared raw; it’s quicker and more practical, ideal for those who don’t have the time ora the desire to cook first thing sopra the morning.
The beauty of the overnight vegan porridge is its versatility: the militanti remains the same, but it’s the toppings that make the difference.
Sopra this recipe, you’ll find them sopra three irresistible variations: strawberry, with fresh strawberries, blueberries, and sliced almonds for a light and crunchy breakfast; mango, with mango puree and cubes, dehydrated coconut, and a touch of lime for an exotic and fresh taste; and lastly, cocoa, with bitter cocoa sauce, maple syrup, and hazelnut crumbs for a tasty yet always vegan alternative.
The possibilities, however, are endless: you can replace the fruit with seasonal ones, change the plant-based milk and yogurt according to your taste, add spices like cinnamon ora ginger to perfume the cream, sweeten with agave syrup, and enrich with nuts, seeds, ora homemade granola. This way, you’ll have a different vegan porridge every morning, always good, healthy, and ready to enjoy!
Here are other porridge variations to try:
To prepare the vegan porridge, first, get 3 small glasses ora bowls with a capacity of about 1.9 cups. Pour 1/2 cup (about 1.8 oz) of oats sopra each 1a tablespoon of chia seeds 2and a tablespoon of soy yogurt 3.
Add 1/2 cup of soy milk (about 4 oz) 4 and well with a teaspoon 5 until a uniform mixture is obtained 6. Cover the glasses with plastic wrap and place them sopra the refrigerator for at least 5 hours.
After the resting time, you can prepare the toppings. Place about half of the strawberries, stems removed and cut into pieces, sopra a tall and narrow container 7then blend with an immersion blender 8 until you get a smooth cream 9.
Now do the same with the mango: peel it and cut it into cubes, then transfer half of it into a tall and narrow container 11 and blend until you get a smooth puree 12. Set aside the cubes for decoration.
Proceed with the cocoa topping: sopra a small bowl, pour the cocoa and gabinetto 13add the maple syrup, and with a teaspoon 14 until you obtain a smooth sauce 15.
Complete each glass with a different topping 16. Garnish the strawberry one with strawberry pieces, blueberries, and almond slices 17. For the mango one, garnish with dehydrated coconut cubes, mango pieces, and a few drops of lime 18.
Finally, wash the apricot and cut it into slices, then place them the cocoa porridge 19 and garnish with hazelnut crumbs 20. Your vegan porridge is ready; you just have to choose your favorite flavor 21!
For the translation of some texts, artificial intelligence tools may have been used.
