These cold overnight oats have that lovely hint of cinnamon and lemon we all love in classic arroz con leche, but I make them without ever turning on the stove. I use thick rolled whole oats and unsweetened plant-based milk, leaving the mix in the fridge overnight. That resting time softens the oats and lets them soak up every bit of flavour.
Come morning, all I have to do is stir in the yoghurt, give it a good mix, and tuck into a creamy, chilled bowl of porridge. It is such a handy breakfast if you are rushing out the door or simply like having things ready before heading to bed. Even though it reminds you of that traditional dessert, this version is made with oats, not rice.
For more breakfast inspiration, have a look at my Chilled oats with almond milk and my Chilled chocolate oats, two more refreshing options.
