Overnight Porridge

What’s your idea of breakfast? Are you the type that exists on an espresso or do you need to have food to start your day?

If you’re like me, functionality only happens after food has been consumed, but it also can’t be too complex as a morning person I am not. I would love to be that person that fits in a five mile run before breakfast and work, but it simply isn’t going to happen.

These cinnamon overnight oats – and other variations on this theme – have become a staple for me in the morning, replacing the bit of toast held between my teeth as I lock the front door on my way to work. They’re great in the autumn and winter, but there’s no reason why you can’t eat them all year round.

You can of course eat these out of a bowl in the comfort of your own home, but I think part of their charm is that you can pop them in your bag so people at work can give you slightly odd looks for eating out of a jar. Little do they know what they are missing.

Cinnamon Overnight Oats - Overnight Porridge

If you are a little skeptical about the idea of having something that sounds distinctly like cold porridge, don’t worry, so was I when I first came across it. My scepticism succumbed to curiosity though when I saw a big bag of oats staring down at my one day from the lofty forgotten reaches on top of the kitchen cupboards and realised there was little to lose. You might get a few odd looks if you eat it in the office, but you won’t notice as you’ll be easting a really tasty breakfast.

This recipe is really easy to customise, and after a while you will find it can be adapted to pretty much anything you have kicking about in your cupboards. I’ve used both nutmeg and allspice instead of cinnamon, fresh blueberries instead of dried fruit, and the list goes on from there. We also haven’t even touched on nuts or seeds here, but again it is up to you how your overnight oats evolve over time. It’s all about what you feel like might work.

Cinnamon Overnight Oats - Overnight Porridge

Cinnamon overnight oats

The idea for this recipe came form a corner of the internet and was scribbled down on a post-it note – I remember little beyond that. The rest is original to TUS. It serves one, but is easily scalable to serve more. It’s also really easy to take further – try adding other dried fruits in the evening, or fresh banana in the morning. You can also use honey instead of the maple syrup, or leave it plain. 


45g porridge oats
250ml milk
3/4 tbsp maple syrup
1/2 tsp cinnamon
1 handful of dried fruit


Put the porridge oats, cinnamon and fruit into a regular sized jam jar (or any sealable container) and shake a little to ensure it’s all mixed up. Open the jar and pour in the milk and maple syrup, stir thoroughly to mix everything together (a chop stick works a treat), seal and place in the fridge.

Leave in the fridge overnight and in the morning either eat cold or microwave for about a minute. Add any fresh fruit you’re putting on, grab a spoon and eat.