Overnight Seeded Oat and Espresso Porridge

, from Issue #85. July, 2019
Photography by Josh Griggs.
Overnight Seeded Oat and Espresso Porridge

This is perfect for busy weekday mornings as its sits happily in the fridge for four days. You can heat this porridge on the stovetop or in the microwave or serve cold. It’s also great for taking to the office; just pop into sealed jars and it’s good to go. 


Serves: 4


2½ cups oat milk or 
your milk of choice
½ cup thick plain yoghurt
⅓ cup espresso coffee
2 tablespoons honey
2 tablespoons nut butter 
(I used Fix and Fogg Everything Butter)
1 teaspoon sea salt
1 teaspoon vanilla paste
½ teaspoon 
ground cardamom
1 cup jumbo rolled oats
3 tablespoons linseeds
3 tablespoons chia seeds
To serve
1 cup thick plain yoghurt
purchased honeycomb (optional)
½ cup roasted almonds, roughly chopped
Roasted Pears (see recipe below)
Roasted Pears
medium firm but ripe pears
(I used Beurre Bosc)
honey for drizzling







Whisk the milk, yoghurt, coffee, honey, nut butter, salt and vanilla paste together in a large bowl. Stir in the remaining ingredients until well combined. Cover and refrigerate overnight. 

To serve: Divide the porridge among bowls and top with yoghurt, roasted pears, a wedge of honeycomb, if using, and the almonds.

Roasted Pears: This is a method rather than a recipe and you can cook as many pears as you’d like for serving. I allow four wedges per serve.

You will need a roasting dish lined with baking paper.

Preheat the oven to 180°C fan bake. 

Cut the pears into 4 or 6 wedges, depending on their size, and remove the cores, leaving the skin on. 

Place in the roasting dish and drizzle 1 teaspoon honey over each wedge. Roast for about 25 minutes, or until tender and golden, turning once during cooking. 

Serve warm or at room temperature.