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The creamiest blended oat jars with a chocolate layer followed by a strawberry one all topped with a vanilla oat layer. These oats have a few simple, vegan and gluten-free ingredients to make for a 10-minute deliciously healthy breakfast.

Neapolitan Breakfast Oat Jars [Vegan]

$2.99
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Serves

2-3

Cooking Time

8

Ingredients You Need for Neapolitan Breakfast Oat Jars [Vegan]

For the Base:
  • 1.3 cups (120g) oats (gluten free, if needed)
  • 1 cup (240ml) boiling water
  • 1 banana

For the Vanilla Layer:

  • 1 tablespoon plain yogurt
  • 2 tablespoons plant-based milk
  • 1/4 cup (20g) vanilla protein or 1/2 teaspoon vanilla extract

For the Berry Layer:

  • 1 tablespoon plain yogurt
  • 1-2 tablespoons plant-based milk
  • 1/2 cup (80g) fresh raspberries and strawberries

For the Chocolate Layer:

  • 2 tablespoons chocolate yogurt (or plain)
  • 1-2 tablespoons plant-based milk
  • 1 teaspoon cacao powder (use 2 tablespoons if using plain yogurt)

How to Prepare Neapolitan Breakfast Oat Jars [Vegan]

  1. Prepare your jars: place them in the fridge while you melt 1/2 cup (40g) of chocolate. Drizzle the chocolate into the jars and then place back in the fridge.
  2. Divide the oats into 3 bowls of 1/2 cup (40g) each and pour over 2.7 oz (80ml) boiling water into each bowl. Sit for 5 minutes.
  3. For the vanilla layer, add 1 bowl of oats with 1/3 banana to a blender with the other ingredients and blend until smooth. Leave to one side. Add more milk as needed.
  4. For the berry layer, add 1 bowl of oats with 1/3 banana to a blender with the other ingredients and blend until smooth. Add more milk as needed.
  5. For the chocolate layer, add 1 bowl of oats with 1/3 banana to a blender with the other ingredients and blend until smooth. Add more milk as needed.
  6. Remove the glass jars from the fridge (or just use bowls) and layer up the oats: I started with the chocolate followed by the berry and then the vanilla layers.
  7. Top with some extra plain yogurt, fresh berries and any other toppings you like. Eat right away or store in the fridge for 2-3 days.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


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    About The Author

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    Amy Lanza

    See My Recipes

    Amy is the plant-based recipe developer, food and content creator, food stylist and photographer behind Nourishing Amy. She is passionate about food, health and happiness and promotes a mindful balance in life; from kale salads to chocolate cake. She has a flair for food photography in order to bring her recipes to life. Amy has 2 eBooks and her work has been featured on the front covers of Vegan Life Magazine and Plant based Magazine and inside Thrive Mags.

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