We know the rule: you should always eat a hearty breakfast to kick-start your day. But unless you really love cooking or find yourself in a fancy hotel with a magical toaster that provides unlimited avo toast (dreamy), it’s hard to muster up the energy to make something really delicious. Especially on a lazy Sunday.

*Food klaxon* This is why we love overnight oats. Not only do they take five minutes to make as you prep them the night before, but this tasty, oaty recipe actually comes complete with a decadent dollop of ice cream. Wait, WHAT? Yes, you heard us right. We are shaking up the brunch world once again with something naughty, because incase you hadn’t heard… oats + ice cream = breakfast of champions.

Just don’t tell your ‘rents we keep doing this or you’ll be on diet of dry muesli before you can say ‘sultana’.


For the overnight oats (enough for 4 mornings):

150 g rolled oats
420 ml almond milk
60 ml apple juice
3 tbsp maple syrup
1 tsp vanilla extract

For the cinnamon ‘nice cream’:

2 bananas, peeled and frozen
1 tsp vanilla extract
1⁄2 tsp ground cinnamon
1 medjool date
a pinch of salt


1. Combine all the ingredients in a bowl and then leave to soak overnight in the fridge.

2. The next day, if the mix looks a little dry add more almond milk. Then scoop into a small jar or bowl.

3. Now for the cinnamon nice cream! Just pop the bananas, vanilla extract, cinnamon, date and salt in a food processor and blend until thick and creamy, scraping down the sides every 30 seconds.

4. Whizz until the mix becomes completely smooth, like a Mr. Whippy.

5. Scoop the nice cream on top of the oats and add a tasty toppings (we love caramelised bananas, crumbled nuts and coconut flakes).

From Guilt-Free Nice Cream by Margie Broadhead (Hardie Grant, £12.99) Photography © Jacqui Melville

Image: Jacqui Melville/Katie Edmunds

Sponsored by Candy Kittens

Taking inspo from the sour blueberry Candy Kittens sweets in this month’s bettybox, we bring you blueberry eton mess. It’s sweet, simple and only needs one bowl, so you won’t even have much to wash up (which is all we really care about when cooking, isn’t it?)

For two bowls full, you’ll need:

200ml double cream
6 ready-made meringue nests
A punnet of blueberries
1 and a half tablespoons of caster sugar
As many Candy Kitten sweets as your heart desires
A whisk

1. Pop two handfuls of blueberries and 3 tablespoons of water in the microwave for 90 seconds, with half a tablespoon of sugar. This should make them soft and mushy, so get squishing with a fork. Be careful with the hot bowl!

2. Add the double cream and a tablespoon of caster sugar and whisk away. After some strong wrist action, the purple mixture will get thicker.

3. Get squishing again, but this time with your hands. Crush the meringue nests and add to the bowl. Mix in lightly with a spoon, but careful not to crumble the meringue into really small bits.

4. Sprinkle as many blueberries as you want on the top. Go cray.

5. Do the same with your Candy Kittens. All done. See, as easy as 1, 2, 3 (4, 5)!

Cold shoulder?

You can pop it in the fridge for 30 mins to make it a bit more mousse-like if that’s your pudding thang, but you don’t have to; your call, my friend.

Get sweet with Candy Kittens, which you can buy in store (find your closest stockist here), or online.

Image: Kerri Walter