Ashley Alexander is a home cook and food content creator.

She shares her recipes on Instagram and also her food website ‘Gather and Feast’.

She loves cooking wholesome recipes with in-season produce.

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Recipe below:

Chocolate, Banana & Peanut Butter Overnight Oat Breakfast Puddings

Nut-free, Vegan option, Dairy-free option 10 minutes (+ overnight setting time)

Serves 4-6

Ingredients

Oat mixture

160g (2 cups) rolled oats

40g (1/4 cup) flaxseed meal/linseed meal

2 tablespoons hemp seeds (optional)

500ml (2 cups) milk of choice (I’ve used soy)

250g (1 cup) thick unsweetened Greek yoghurt

2 tablespoons pure maple syrup

1 teaspoon vanilla extract

3 tablespoons smooth or crunchy peanut butter

2 small ripe bananas (or 1 large), mashed

Topping

Roughly 1 cup thick unsweetened Greek yoghurt

1-2 tablespoons dark Dutch-processed cocoa powder

Method

In a medium-sized bowl, combine the mashed banana, rolled oats, flaxseed meal, hemp seeds (if using), milk, Greek yoghurt, maple syrup, vanilla extract, and peanut butter. Stir well to ensure all ingredients are evenly distributed.

Divide the oat mixture between four glasses or small containers.

Spoon a generous dollop of Greek yoghurt onto each serving, smoothing it out with the back of a spoon.

Dust each serving with dark Dutch-processed cocoa powder.

Place the glasses or containers in the fridge and allow the puddings to set overnight, covered or uncovered.

Raspberry, Rose & Pistachio Overnight Oat Breakfast Puddings

Vegan option, Dairy-free option 10 minutes (+ overnight setting time)

Serves 4-6

Raspberry rose mixture

250g (2 cups roughly) frozen raspberries, thawed

1 tablespoon rosewater (optional)

Oat mixture

160g (2 cups) rolled oats

40g (1/4 cup) flaxseed meal/linseed meal

500ml (2 cups) milk of choice (I’ve used soy)

250g (1 cup) thick unsweetened Greek yoghurt

2 tablespoons pure maple syrup

1 teaspoon vanilla extract

Topping

Roughly 1 cup thick unsweetened Greek yoghurt

1-2 tablespoons slivered pistachios

Method

In a small bowl, mash the thawed raspberries with a fork, mixing in the rosewater until the raspberries become saucy. Set aside.

In a medium-sized bowl, combine the rolled oats, flaxseed meal, milk, Greek yoghurt, maple syrup, and vanilla extract. Stir well to ensure all ingredients are evenly distributed.

Add a large spoonful (about 1/4 cup) of the raspberry rose mixture to the oat mixture. Gently swirl it through, stirring 2-3 times.

Divide the oat mixture between four glasses or small containers. Add a spoonful of the remaining raspberry mixture to each serving, followed by a generous dollop of Greek yoghurt. Smooth the yoghurt with the back of a spoon.

Top each pudding with the remaining raspberry mixture and sprinkle with slivered pistachios.

Place the glasses or containers in the fridge and allow the puddings to set overnight, covered or uncovered.

‘Carrot Cake’ Overnight Oat Breakfast Puddings

Vegan option, Dairy-free option 10 minutes (+ overnight setting time)

Serves 4-6

Oat mixture

160g (2 cups) rolled oats

40g (1/4 cup) ground flaxseed meal/linseed meal

500ml (2 cups) milk of choice (I’ve used soy milk)

250g (1 cup) thick unsweetened Greek yoghurt

2 tablespoons pure maple syrup

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

Small pinch of ground cloves

2 small carrots, peeled and coarsely grated (about 1 firmly packed cup)

2 tablespoons currants or raisins

For topping

Roughly 1 cup thick unsweetened Greek yoghurt

2 tablespoons roasted walnuts

Freshly grated nutmeg or pinch of ground cinnamon

Splash of maple syrup

Method

In a medium bowl, combine the rolled oats, ground flaxseed, milk, Greek yoghurt, maple syrup, vanilla extract, cinnamon, cardamom, cloves, grated carrot, and currants. Stir well to ensure all ingredients are evenly distributed.

Divide the oat mixture between four glasses or small containers.

Spoon a generous dollop of Greek yoghurt onto each serving, smoothing it out with the back of a spoon.

Sprinkle the crushed roasted walnuts over the top, followed by a light grating of fresh nutmeg or a pinch of ground cinnamon. Drizzle with a small splash of maple syrup for added sweetness.

Place the glasses or containers in the fridge and allow the puddings to set overnight, covered or uncovered.