creamy overnight oats

You can adapt this recipe for the season - simply substitute the raspberries and coconut for stewed apple and cinnamon for a comforting wintery breakfast. To make this recipe vegan-friendly, simply swap out the Horlicks Original for Horlicks Vegan and substitute skyr yoghurt and the honey for vegan alternatives.


Made using Horlicks Original.

Just add milk. The original malted recipe loved for more than 140 years.


  • 50g oats
  • 100ml almond milk
  • 100g raspberries
  • 50g skyr yoghurt
  • 25g Horlicks Original
  • 25g honey
  • 15g dried apricots, sliced
  • 10g flaked almonds
  • 10g pistachios, chopped
  • 5g coconut flakes
  • 5g pumpkin seeds


In a bowl, mix together the oats, almonds, sliced apricots, Horlicks Original and coconut flakes, then pour on the almond milk and stir. Cover with a lid and leave to soak in the fridge overnight.

In the morning, stir in the skyr yoghurt. Take an airtight jar or bowl and alternately layer up the oat mixture, honey and raspberries. Sprinkle with the pumpkin seeds and chopped pistachios, and serve.