A New Spin on Overnight Oats

Lately I have been pretty bored with having the same breakfast day in, day out but I also don't always have time in the mornings for long preparations. Overnight oats are a great weekday breakfast solution cause you can easily prepare them ahead. So, this past week I have been thinking a lot about different ways to make overnight oats. 

As soon as I got my notebook out the ideas just came rushing in, and eventually I ended up with ten new recipe ideas. I'm not really that great at making decisions, and I wish I could present all ten ideas to you today, but for now I want to share two of my favorite new takes on overnight oats with you. 

Chia Coconut Pudding with Avocado Vanilla Mousse

prep time: 10 minutes
for 2 portions

This chia pudding is a real power breakfast. Chia seeds hold a lot of sustainable energy, they are high in protein and antioxidants. The avocado provides a lot of healthy fats and nutrients. Maca powder is high in vitamins... And the list goes on. When it comes to chia pudding, I prefer a slightly smoother texture, so I always run mine through the blender - plus it really speeds up the whole soaking process. 


  • 6 tbsp chia seeds
  • 250 ml coconut milk + 2 tbsp reserved for later
  • 1 tsp maca powder
  • 3 dates, pitted
  • 1 tsp vanilla 
  • 1 avocado
  • for topping: cacao nibs, (roasted) coconut flakes


1. Put the chia, 250 ml coconut milk, maca powder, 2 dates and 1/2 tsp vanilla in the food processor and blend until everything is combined. 

2. Fill the chia pudding in jars or glasses and let it rest in the fridge. 

3. In the meantime pit and skin the avocado and again using your food processor, blend with 2 tbsp coconut milk and 1/2 tsp vanilla until you get a smooth and creamy mousse. 

4. Spread the avocado mousse on top of your chia pudding. 

5. Before serving, sprinkle with some cacao nibs and (roasted) coconut flakes. 

Quinoa-Millet Porridge with Maple & Thyme Glazed Apricots

prep time: 15 minutes
for 1 portion


This version of overnights oats was a real experiment. Before I made it I wasn't sure at all whether the grainy taste of quinoa and millet would go well with the apricots and thyme or whether the whole thing would be too overwhelming. Well let me tell you, this definitely is a version for the grain-lovers amongst you. Nevertheless, the sweetness of the apricots and the maple syrup do supplement the graininess of the oats very well. If you want a slightly less grainy version you could swap the millet with some regulars oats or some popped amaranth. For the non-vegans amongst you, you could also easily substitute the maple syrup with honey, which goes really well with thyme too. 


  • 6 heaped tsp quinoa flakes
  • 6 heaped tsp millet flakes
  • 6 tbsp almond milk 
  • 1/2 tbsp + 1,5 tbsp maple syrup
  • 4 apricots 
  • 2 - 3 sprigs of thyme


1. In a jar or a glass mix the quinoa with the millet flakes, add the almond milk and 1/2 tbsp of maple syrup. Stir with a spoon so everything is combined. Set aside in the fridge.

2. Pit the apricots and place in a saucepan. Add the 1,5 tbsp maple syrup. Pick the leaves from the thyme and add. On medium heat, bring to a boil, keep stirring. Take from the heat after about 5 - 8 minutes (depending on the ripeness of the apricots) just before the fruit gets too soft and starts to dissolve. 

3. Top your quinoa-millet porridge with the glazed apricots and place in the fridge best overnight. The next morning they will be fully soaked and ready to devour. 

Thank you to my dear friend from Kilda Nordic Interior for providing these beautiful cutting boards.