Cinnamon Cardamom Overnight Oats

Prep these the night before and wake up to a ready-made, naturally fragrant breakfast. Ceylon cinnamon and cardamom bloom overnight in the oat milk, creating a gently spiced, aromatic bowl that needs nothing more than a drizzle of honey to finish.

Ingredients

• 100g rolled oats
• 250ml oat milk (or any milk)
• ½ tsp Ceylon cinnamon powder
• 3 green cardamom pods, seeds removed and crushed
• 1 tbsp chia seeds
• 1 tsp honey
• Pinch of salt
• To serve: sliced banana, extra honey, a pinch of Ceylon cinnamon

Method

Step 1. Combine the oats, milk, Ceylon cinnamon, crushed cardamom seeds, chia seeds, honey, and salt in a jar or bowl. Stir well to combine.

Step 2. Cover and refrigerate for at least 6 hours, or overnight.

Step 3. In the morning, give it a good stir. Add a splash more milk if you prefer a looser consistency.

Step 4. Top with sliced banana, a drizzle of honey, and a small pinch of Ceylon cinnamon powder. Eat cold straight from the jar.

Used in This Recipe

Ceylera Reserve Ceylon Cinnamon Powder

Single-origin from Sri Lanka. Lighter and sweeter than cassia. The difference is obvious in cold preparations like overnight oats.

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