Fig & Chestnut Overnight Oats

When the temperature begins to drop, everybody begins talking about ‘winter warmers’ for breakfast, such as hot oatmeal, poached eggs and pancakes. They can all be great options, but sometimes you just need something cool and refreshing to wake you up in the morning. Overnight oats are the perfect option because they are eaten straight out of a cold fridge, yet they are still filling and comforting. I’m also a fan of eating overnight oats in the winter because you can eat them ‘on the go’ without having to cook anything in the morning, so if you’re in a hurry after oversleeping (which often happens to me because I find it so hard to wake up when its dark outside!), you can still have a satisfying and nutritious meal without spending ages in the kitchen before work.



  • 30g of oats
  • 2 tbsp of coconut yogurt (soy yogurt can be used instead)
  • 150ml of non-dairy milk (I used Alpro coconut milk, but any will do)
  • 1 fig
  • 5 cooked chestnuts
  • 1 tbsp of maple syrup


  1. Place the oats into a serving bowl, then add the yogurt and non-dairy milk. Then, combine the mixture before putting the bowl in the fridge, so that the oats can absorb the milk and soften up overnight.
  2. In the morning, prior to serving, slice the fig into quarters and roughly chop the chestnuts.
  3. To finish off, add the fig and chestnuts to the oatmeal, then drizzle with maple syrup for sweetness.

Weetabix with summer berries

Most days, I like to have oatmeal for breakfast, but if I’ve forgotten to make overnight oats and I don’t have time to make oatmeal from scratch, then cereal is a great alternative. It’s also a lighter option if you aren’t keen on eating something as filling as oatmeal. One of my favourite cereals is weetabix because it’s not only very healthy for you because of its wholegrains, fibre and low fat content, but it can also serve as a blank slate for all your creative cooking ideas. For example, you can top your weetabix with fruits, nuts, yogurt, nut milks, or even eat them like toast by spreading jam or nut butters on them. It can also be a great option if you’re looking for breakfast ideas on a budget. In order to save money, I bought a bag of frozen summer berries and thought that it would make a healthy and tasty topping for my weetabix. However, as berries can be quite tart, I felt that a sweetener needed to be added. I decided to use maple syrup because it’s a great natural alternative to refined sugar, and it compliments the berries very well. I also used coconut milk rather than other nut milks, such as almond milk, as I find it to be thicker and creamier, which helped to enhance, rather than diminish, the flavour of the weetabix.



  • 2 weetabix (or oatibix) (You can also use another cereal of your choice if you prefer)
  • 150ml of coconut milk
  • 1 handful of summer berries (fresh or frozen)
  • 1tbsp of maple syrup (or another sweetener of your choice)


All you need to do, is put the weetabix in a bowl, add the coconut milk, then the summer berries, and finish by topping your cereal with maple syrup (or another sweetener of your choice). If you are using frozen summer berries, make sure to defrost them before adding them to your cereal.

Raspberry, coconut & cashew oatmeal

Personally, I think that one of the most satisfying breakfasts a person can make is a nutritious bowl of homemade oatmeal. There’s just something so comforting about a warm bowl of creamy oats in the morning and I love how versatile they can be. You can top your bowl of oatmeal with whatever you fancy, whether it be something savoury like chopped chives, avocado and a poached egg, or something sweet like fresh fruit, maple syrup and nut butters.

As I am a huge fan of summer berries, I decided to come up with a recipe that incorporated them. One of my favourite berries are raspberries, but as I am not a huge fan of adding refined sugars to my breakfasts, I found that just plain oatmeal with raspberries was too tart and that it lacked a depth in flavour. As a result, I decided to make my oatmeal with coconut milk rather than soy milk as I find that coconut milk is creamier, sweeter and can compliment the taste of the raspberries better. I chose to add a coconut sugar and raspberry compote to the oatmeal so that I could add some additional sweetness without using refined sugars. However, when I tasted the oatmeal, I felt that something was still missing. All the textures were similar, which I found to be quite boring as I quite like some diversity in my meals. By adding the crushed toasted cashews, the taste and texture of the oatmeal became much more interesting and complex. If you’re a fan of eating something sweet for breakfast, yet crave for something healthy and nutritious, then I would definitely recommend this oatmeal recipe!



  • 50g of oats
  • 200ml of coconut milk (+ extra for serving if desired)
  • 100g of raspberries
  • 10 cashews
  • 1 tsp of coconut sugar (Or sweetener of your choice)


  1. Preheat the oven to 180C/350F.
  2. Place the oats and coconut milk into a pan and simmer over a medium heat. The mix should be regularly stirred so that the oats don’t stick to the bottom of the pan. Once the mixture is thickened to your preferred consistency (which can take between 5 to 10 minutes depending on your preferences), take the mixture off the heat.
  3. Put half of the raspberries and the coconut sugar (or another sweetener of your choice) into another pan and place over a low heat. Mix together until the mixture has softened into a compote.
  4. Spread out the cashews onto a baking tray and place in the preheated oven. Toast for 5 minutes or until golden brown. Then, take the cashews out and once they have cooled down enough to touch, roughly chop them up into pieces. (By toasting the cashews, it enhances their naturally bland flavour, so I would recommend not to skip this step)
  5. Add the oatmeal to a bowl, then top with the raspberry compote, toasted cashews and remaining raspberries. I prefer to add extra coconut milk as well, but this is an optional addition.