Ah exam period. This is probably the most stressed and busy I’ve been since A-levels. Probably something to do with how I have NINETY credits of modules this semester vs 30 credits last semester! My poor brain. I keep telling people to not give me any more facts because my brain cannot handle any more information. Luckily I’ve found the key to staying on track with revision is meal planning with my housemates and prepping breakfasts whenever possible but ESPECIALLY for exam days.
This is where overnight oats come in – my saviour. I can make them in a few minutes the night before my exams so that it’s prepped and ready for me in the morning. That means that I’m less freaked out because I have more time to actually read through my notes in the morning as I shove oats into my mouth. Yeah that’s right, I’m gloating about overnight oats – it’s an OAT GLOAT.
Anywho I teamed up with Quaker Oats UK to bring this post to you – they provided the super cute jar I used for the oats which is now my designated overnight oat jar. It’s got lil figs on the outside which was what inspired me to mix up my usual, plain overnight oats. If you’re in the UK, you can claim one of these specially designed jars by buying one of the promotional 1kg box of Quaker Porridge Oats OR by entering the competition below where you can win 5x of the specially designed jars. Just follow the instructions in the rafflecopter box below to enter!
For the fig jam:
- 100 g dried figs
- 1/2 tsp ground cinnamon
- pinch of salt
For the oats:
- 40 g (1/2 cup) Quaker's fine porridge oats
- 125 ml (1/2 cup) milk, any kind (I used oat milk!)
- 1 green apple , , shredded
For the Hazelnut crunch:
- 80 g Quaker's fine porridge oats
- 30 g hazelnuts , , roughly chopped
- 1 tbsp olive oil
- 1 tsp honey or maple syrup
- pinch of salt
Make the jam:
- Soak the figs in hot water for at least 30 minutes until softened. Drain and blend until smooth, adding a bit of water as needed, to get a paste. Blend in the cinnamon and a pinch of salt - set aside.
Make the oats:
- In a bowl, mix the oats, milk and apple together. Set aside.
Make the hazelnut crunch:
- In a medium frying pan, toast the 80g of oats and roughly chopped hazelnuts over a medium heat whilst stirring, until they smell toasty. Add the olive oil, honey and salt to the pan and continue to stir until the oats are completely coated. Stir for 30 seconds more then remove from the heat
- Layer a few teaspoons of the fig jam into a jar and top with the oat mixture. Cover and place in the fridge overnight. In the morning sprinkle with the hazelnut crunch (and some extra apple) just before you dig in!
* Thanks so much to Quaker Oats UK for sponsoring this post! All opinions are my own