Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Nut Butter Oats

by Hannah Pemberton from Buddha Bowls

A warming, make-ahead breakfast to look forward to getting up for, these Nut Butter Oats are suitable for vegans.

From the book

Hannah Pemberton

Introduction

These delicious and protein-rich oats are an amazing way to start your day – not only are they tasty, but they will also slowly release energy throughout the day.

Read more Read less

Ingredients

155ml soya milk
55g oats
2 tbsp almond butter, or whichever nut butter you prefer
2 fresh strawberries, sliced
a handful of dried cranberries
a handful of fresh blueberries
1 tsp cacao nibs
a drizzle of runny honey

Method

The night before you want to eat, mix the soya milk and oats together in a bowl, cover and place in the fridge. The next morning, add to the bowl the nut butter, berries, cacao and runny honey.

Comments are closed.

More Vegan Recipes


View all

Vegan Sweet Potato Katsu

by Roxy Pope & Ben Pook from EASY

More Recipes from Buddha Bowls


View all

Tandoori Paneer

by Hannah Pemberton from Buddha Bowls

Persian Aubergine

by Hannah Pemberton from Buddha Bowls

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Buddha Bowls

Close menu