Overnight oats are definitely the most efficient way to get in tons of nutrients before your day begins. Because assembly happens at night, all you need to do in the morning to get a complete breakfast is to open up a pre-prepped jar, and dive in. So easy, that you can down a whole jar of the stuff on your commute, or while catching up on work emails at your desk.
And if you have an overnight oats habit already going, you might find it challenging to create new recipes daily. Up your game and evolve past the regular granola-fruits-superfoods combo with our collaboration with Quaker Oats.
These halo-halo flavored oats add ube to the soaking milk, adding instant sweetness and flavor, with the plus of a visual delight once that ube colors up the oats. Layer some saba and macapuno to make it feel as if you’re having dessert for breakfast, and this recipe alone will be worth waking up for.
- ¾ cup evaporated milk
- ¼ cup ube jam
- 2 ½ tbsp condensed milk
- ½ cup Quaker Oats
- 2 tbsp cooked saba
- 1 ½ tbsp macapuno, chopped
- 1 ½ tbsp pinipig, for serving
Make ube milk: Add evaporated milk, condensed milk, and most of the ube jam (leave one scoop of jam for topping) in a jar. Whisk until well combined.
Add and soak oats: Add oats to the milk, stirring to combine. Before covering, add chopped macapuno, cooked saba, and the remaining dollop of ube. Cover and chill in the fridge to let oats soak overnight.
Serve: The next day, sprinkle pinipig on top of the oats. Enjoy.