Ube Overnight Oats
Made the night before, lavender and creamy by morning.
Ube overnight oats take five minutes in the evening and are eaten in the morning, with no cooking: oats that soften overnight in milk, coloured and flavoured by a scoop of purple yam powder. When you wake up, the jar is lavender, creamy, gentle and vanilla-like; all that is left is to add the fruit. It is the smoothie bowl's cousin, thicker and ready in advance.
Ready in 5 min + 1 night
Ingredients
- 5 g UBÉRA powder (1 measuring scoop)
- 40 g rolled oats
- 120 ml milk (oat, almond or dairy)
- 2 tbsp plain yoghurt
- 1 tsp maple syrup (optional)
- To serve: blueberries, banana, granola
Preparation
- 1Mix the UBÉRA powder into a splash of the milk until smooth.
- 2Add the rest of the milk, the yoghurt and the syrup, then the oats; stir well.
- 3Cover and refrigerate overnight, or for at least 6 hours.
- 4In the morning, stir, loosen with a little milk if needed and top with fruit and granola.
Tip
Make two jars at once: they keep for up to two days in the fridge.
Variations
- Chocolate version: a teaspoon of unsweetened cocoa with the ube powder; the colour turns plum.
- Coconut version: coconut milk and desiccated coconut, in the spirit of Filipino desserts.
- Fruitier: half a mashed banana stirred in the night before sweetens it without syrup.
Frequently asked questions
Do the oats need cooking?
No: they soak up the cold milk overnight and turn tender. Choose regular rolled oats rather than very fine quick oats, which would turn mushy.
How long do they keep?
Up to two days in the fridge, in a closed jar. Add fresh fruit and granola at the last moment to keep the crunch.
Can I eat them warm?
Yes: warmed for a minute in a saucepan with a little milk, they become a purple porridge. The colour holds well over gentle heat.
Ready to try?
