It really is an absolute pleasure to be working with such a wonderful brand for this post [in paid collaboration with], using some of the stunning kitchenware from Sophie Conran for Portmeirion. The two new desighs from the collection are Arbor and Floret. Inspired by nature, drawing on the shapes and shades from Sophie’s garden, each piece brings a lasting natural artistry to your table.
With sustainability at its heart, the enduringly beautiful stoneware is single fired and made from organic Iberian clay. Subtly refined and wonderfully tactile, the collection has been designed to be used, loved and admired and combines all the things Sophie loves – food, family, form and function. I love how these bowls in particular make a meal as simple as porridge for breakfast seem such a luxurious occassion simply by serving in these stunning bowls!
Overnight oats are the perfect breakfast for this time of year when the weather’s hot and you want something chilled, and just as the recipes below show, they are so versatile and easy to customise and switch up depending on your taste preferences and what takes your fancy! Feel free to swap and change the fruits, nuts and seeds mentioned and try your own – the options are endless! Thanks again to Portmeirion and Sophie Conran for the beautiful additions to any home and kitchen, these bowls are a firm favourite and instantly add a sense of gravitas 🙂
For the chocolate, banana peanut butter bowl
- 50g rolled oats
- 2 tablespoons cocoa or cacao powder
- 2 tablespoons maple syrup
- 300ml milk of choice
Decorate with:
- Sliced banana
- Peanut butter
- Cacao nibs
For the berry almond bowl
- 50g rolled oats
- 1 tablespoons berry powder (optional, for the colour)
- 2 tablespoons maple syrup
- 300ml almond milk
- ½ teaspoon vanilla extract
Decorate with:
- Mixed frozen berries
- Goji berries
- Pomegranate seeds
- Flaked almonds
For the apple, raisin nutty bowl
- 50g rolled oats
- 2 tablespoons sultanas or raisins
- 2 tablespoons maple syrup
- 300ml oat or almond milk
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
Decorate with:
- Walnuts
- Granola
- Dried apple pieces
Make them!
- The night before, mix the overnight oat ingredients together in three separate Sophie Conran for Portmeirion bowls and place them in the fridge.
- In the morning, add your toppings and enjoy!
