Have you ever heard of porridge being prepared as Overnight Oats? Do you like to sleep in in the morning, have breakfast at the office or just love something refreshingly cold from the fridge? Then read on!
"Overnight" means "overnight" in English, and that's exactly how the oatmeal is prepared! It's magically quick and easy. The evening before, you put the oatmeal in the fridge with some milk and while you are dreaming, the oatmeal swells up in the milk. The next morning, the Overnight Oats are then nice and creamy and wonderfully delicious. All the aromas can unfold and the oats swell up and become wonderfully digestible.
This is where our 3Bears Porridge varieties are soaked in liquid and run overnight in the refrigerator to their peak performance. You can enjoy them well chilled the next morning - perfect for a refreshing start to hot summer days.
By the way: each 3Bears Porridge has less than 200 kcal (if prepared with water) and will keep you full for hours!
50g of your favourite variety 3Bears Porridge 100ml water or milk (from cows, soya, nuts or oats)
Mix the mixture with the guidelines directly in the glass, put it in the fridge (max. 7°C) and let it swell overnight (at least 6 hours) and enjoy the next morning with delicious fruits, nuts, yoghurt or other tasty toppings!
Overnight Oats taste really delicious, whether vegan, low sugar or with extra protein, and in this form the soaked oats are called Proats. Especially athletes, vegans and all who want to eat consciously appreciate this natural source of vegetable protein.
Mix oat flakes and milk in a storage tin. Leave to soak overnight in the fridge and the next morning top it off with the quark and enjoy. Decorate with fresh berries if required! These provide you with more nutrients and the right energy kick in the morning!
To avoid additional charges due to Brexit and changes to shipping regulations, we now have a £135 order limit for the UK. We love that you enjoy our porridge so much, but sadly have to ask you to please reduce your cart value to continue.