Ocean Overnight Oatmeal

Ingredients

• 45 grolled oats
• 5 gpsyllium husk (optional; you may need less liquid if you leave it out)
• 7 gblue spirulina powder
• 35 gunflavoured soy protein isolate
• to tasteblueberries
• a pinch (optional)salt
• to taste (optional)sweetener, such as flavour drops, syrup, honey or stevia
• 450 gwater or milk
• 60 gGreek yoghurt or vegan yoghurt
• to taste (optional)maple syrup or honey
• 2 gcacao nibs
• 5 gcrispy golden buckwheat grains

Instructions

1. 1

   Cook the oats

   Put the oats, psyllium if using, spirulina, soy protein, blueberries, salt if using, sweetener if desired and water or milk in a saucepan. Cook, stirring, until the mixture thickens.

2. 2

   Chill overnight

   Transfer the mixture to a bowl and refrigerate it overnight.

3. 3

   Mix the yoghurt

   The next day, stir the yoghurt with sweetener if needed.

4. 4

   Add the toppings

   Spoon the yoghurt onto one side of the oatmeal and scatter the crispy buckwheat over it. Finish with the cacao nibs.

5. 5

   Adjust the spirulina

   The blue spirulina used here tasted a little too sweet and artificial to the recipe creator, who recommends trying plain spirulina powder instead.

What is Ocean Overnight Oatmeal?

Overnight oats are a preparation of oats softened in liquid while chilling, rather than cooked and served straight away. This version starts on the hob, then rests in the fridge until the next day.

Ocean: Blue spirulina gives the oatmeal its striking colour, while soy protein isolate adds another distinctive ingredient. Yoghurt and crunchy toppings give the chilled porridge contrasting textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 104 calories, 11g protein, 13g carbs, 2g fat.

The oats and blueberries provide most of the carbohydrates, while the soy protein isolate and yoghurt contribute much of the protein. The yoghurt and cacao nibs provide some fat; serve the bowl with extra fruit if you want to balance it with a fresh side.

Choosing the ingredients

Spirulina: The recipe uses blue spirulina, but its flavour can vary by product. The recipe creator found this one overly sweet and artificial-tasting, so plain spirulina powder is suggested as an alternative.

Liquid: Choose water or milk according to preference. Psyllium is optional; leaving it out may mean you need less liquid, so adjust the amount if the mixture looks too loose.

Getting the thickness right

Stir as the mixture cooks so the oats, protein powder and psyllium combine evenly. Stop when it has thickened, then transfer it to a bowl for chilling.

Psyllium: This optional ingredient contributes to the thick texture. If you omit it, use less liquid if needed rather than assuming the mixture will set in exactly the same way.

The overnight rest

Chilling overnight gives the oatmeal time to cool and settle before serving. The recipe does not specify an exact cooking or chilling time, so use the stated cues: cook until thick and refrigerate until the next day.

Keep the yoghurt and crunchy toppings for assembly, so the buckwheat and cacao nibs can be added just before eating.

Finishing the bowl

Yoghurt: Mix it with sweetener only if it needs extra sweetness, then spoon it onto one side of the oatmeal. Maple syrup or honey can also be added if desired.

Crunch: Scatter crispy buckwheat over the yoghurt and add cacao nibs on top of the oatmeal. This keeps the toppings distinct from the soft base.

What to serve with it

The oatmeal is designed to be served as a complete breakfast bowl, with blueberries in the base and yoghurt, buckwheat and cacao nibs on top. Add extra fruit alongside if you want a more fruit-forward bowl.

Because the toppings are flexible, you can keep the finish simple or add the optional syrup or honey to suit your taste.

Recipe notes & tips

• Stir the mixture while it cooks to help the powders blend with the liquid.
• If leaving out the psyllium, start with less liquid and adjust if the mixture seems too thick.
• Taste before adding extra sweetener, especially if your spirulina powder is already sweetened.
• Mix sweetener into the yoghurt only if it needs it.
• Add the buckwheat and cacao nibs just before serving to keep their crunch.

Variations

• Plain spirulina: Swap the blue spirulina for plain spirulina powder if you prefer its flavour.
• Vegan bowl: Use vegan yoghurt and water or a plant-based milk.
• Fruit topping: Add extra blueberries over the yoghurt for a fruitier finish.
• Honey finish: Drizzle honey over the yoghurt if you want additional sweetness.
• Syrup finish: Add maple syrup to taste just before serving.

Common mistakes to avoid

• Too much liquid: The oatmeal may stay loose; reduce the liquid if you omit the psyllium.
• Uneven powder: Dry pockets can remain; stir thoroughly as the mixture cooks.
• Over-sweetening: Flavoured spirulina or sweetened yoghurt may already add sweetness; taste before adding more.
• Soft toppings: Buckwheat can lose its crunch if added too early; scatter it on just before eating.
• Skipping the chill: The recipe relies on an overnight rest; refrigerate the cooked mixture until the next day.

How to store

Cover the oatmeal and refrigerate it overnight, as directed. Keep the yoghurt and crunchy toppings separate until serving; the recipe does not specify a longer storage period.

Frequently asked questions