Peanut Butter Overnight Oats with Sticky Granola
Wake up to a dreamy breakfast with peanut butter overnight oats. Made with steel cut oats, it is high in fibre leaving you fuller for longer.
For the peanut butter oats
- 1/2 cup coconut milk
- 1/2 cup coconut water or regular water
- 1 cup almond milk or soy millk
- 1-2 tbsp peanut butter
- 1 tbsp maple syrup
- 1 cup steel cut oats
For the sticky buckwheat granola
- 1 cup buckwheat groats
- 1 tsp apple cider vinegar
- 1/2 cup raw almonds chopped
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/4 cup chia seeds
- 1/4 cup cacao nibs
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- 1/2 cup maple syrup or agave
- 2 tbsp coconut oil melted
To Make the Overnight Oats
To make the overnight oats, whisk the milks, coconut water, peanut butter and syrup together until combined. Stir in the oats.
Cover with cling film and place in the fridge overnight.
To Make the Sticky Granola
Drain and rinse the buckwheat thoroughly the next morning.
Pre-heat the to 160 degrees C (320 F) and line two baking strays with baking paper.
Combine all the granola ingredients in a large mixing bowl making sure all ingredients are well coated in the coconut oil and syrup.
Lay the mixture out evenly over the two trays and bake in the oven for 45 to 50 minutes, stirring occasionally.
Remove the granola from the oven and allow to cool.
To serve, spoon a serving of the peanut butter oats in to a jar or bowl, add granola, fresh fruit (I use blueberries) and another sprinkling of the cacao nibs.
If you don't want to make the granola you could add store-bought and add a handful of cacao nibs.
The buckwheat granola recipe makes enough 10 serves.
The Nutritional Breakdown is for the Steel Cut Oats only. The granola recipe makes 10 serves at 262 calories per serve.
Calories: 349kcal | Carbohydrates: 44g | Protein: 11g | Fat: 16g | Saturated Fat: 8g | Sodium: 180mg | Potassium: 232mg | Fiber: 7g | Sugar: 6g | Vitamin C: 1mg | Calcium: 150mg | Iron: 4mg