22 Easy Gordon Ramsay Breakfast Recipes for Every Taste

Breakfast is often called the most important meal of the day, and when it comes to starting your morning with flavor, few chefs do it better than Gordon Ramsay.

Known for his precise techniques and bold flavors, Ramsay transforms simple ingredients into breakfast masterpieces.

From fluffy scrambled eggs to hearty breakfast hashes and indulgent pancakes, his recipes bring a touch of gourmet to your morning routine.

Whether you’re looking for a quick weekday breakfast or a show-stopping weekend brunch, these 22 Gordon Ramsay breakfast recipes will inspire your kitchen creativity.

Each recipe combines fresh ingredients, smart techniques, and delicious results, ensuring your mornings are as energizing as they are tasty.

22 Easy Gordon Ramsay Breakfast Recipes for Every Taste

Gordon Ramsay’s breakfast recipes prove that a morning meal can be both simple and extraordinary.

By using quality ingredients and mastering key techniques, you can create dishes that are flavorful, satisfying, and impressive.

From light and healthy options like avocado toast to indulgent treats like banana pancakes or cheesy grits, there’s a recipe for every taste and occasion.

Try these 22 breakfast recipes and make your mornings memorable.

Scrambled Eggs with Chives

Gordon Ramsay’s scrambled eggs are a creamy, luxurious breakfast dish that elevates simple eggs into a gourmet delight.

Light, fluffy, and perfectly seasoned, they are ideal on toasted sourdough or alongside smoked salmon.

The secret lies in gentle heat, constant stirring, and adding dairy at the precise moment.

Ingredients:

• 6 large free-range eggs
• 2 tablespoons unsalted butter
• 2 tablespoons crème fraîche or heavy cream
• Salt and freshly ground black pepper, to taste
• Fresh chives, finely chopped, for garnish
• Sourdough toast, to serve

Instructions:

1. Crack the eggs into a cold nonstick saucepan or skillet.
2. Add the butter and place the pan over medium-low heat.
3. Stir constantly with a spatula, ensuring the eggs don’t stick or cook too quickly. Remove from heat briefly every 20-30 seconds while stirring, to avoid overcooking.
4. After 3-4 minutes, when the eggs are softly set but still slightly runny, stir in the crème fraîche. This stops the cooking and adds creaminess.
5. Season lightly with salt and pepper, then fold in half the chives.
6. Serve immediately on toasted sourdough, sprinkled with remaining chives.

These scrambled eggs are creamy, rich, and delicate, perfect for a luxurious breakfast or brunch.

The gentle stirring method ensures a soft, melt-in-your-mouth texture that is simple yet elegant.

Full English Breakfast

Gordon Ramsay’s take on the classic Full English Breakfast is a perfectly balanced plate of hearty, sizzling flavors.

From crispy bacon to golden eggs and savory sausages, each component is cooked to perfection, making it a breakfast fit for champions.

Ingredients:

• 4 slices of thick-cut streaky bacon
• 4 pork sausages
• 4 large eggs
• 1 cup cherry tomatoes
• 4 slices of black pudding (optional)
• 1 cup mushrooms, sliced
• Olive oil, for cooking
• Salt and freshly ground black pepper
• Fresh parsley, chopped, for garnish
• Toast or fried bread, to serve

Instructions:

1. Heat a large frying pan over medium heat and add a little olive oil. Fry the sausages until golden and cooked through, about 10-12 minutes. Remove and set aside.
2. In the same pan, add the bacon and fry until crispy. Remove and keep warm.
3. Add mushrooms and cherry tomatoes to the pan, cooking until mushrooms are tender and tomatoes begin to blister.
4. Fry the eggs in a separate nonstick pan, sunny side up, until whites are just set but yolks remain runny.
5. If using black pudding, fry slices until crisp.
6. Assemble the plate with sausages, bacon, mushrooms, tomatoes, eggs, and black pudding. Garnish with parsley and serve with toast or fried bread.

This Full English Breakfast is a hearty, flavorful start to the day.

Each ingredient is cooked with care, resulting in a plate that is both satisfying and visually appealing.

Smoked Salmon and Avocado Toast

A modern, light breakfast option from Gordon Ramsay, this smoked salmon and avocado toast combines creamy avocado, smoky fish, and zesty flavors.

It’s quick, elegant, and packed with nutrients, making it perfect for a weekend brunch or a refined weekday breakfast.

Ingredients:

• 2 slices of whole-grain or sourdough bread
• 1 ripe avocado
• 100g smoked salmon
• 1 teaspoon lemon juice
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• Fresh dill or microgreens, for garnish
• Optional: poached egg, for extra richness

Instructions:

1. Toast the bread slices until golden and crisp.
2. In a small bowl, mash the avocado with lemon juice, olive oil, salt, and pepper until smooth but still slightly chunky.
3. Spread the avocado mixture evenly over the toasted bread.
4. Layer smoked salmon slices on top.
5. Garnish with fresh dill or microgreens. For a richer variation, add a poached egg on top.
6. Serve immediately while the toast is still warm.

This smoked salmon and avocado toast is fresh, vibrant, and full of flavor.

It’s a simple yet impressive breakfast that’s both healthy and satisfying.

Eggs Benedict

Gordon Ramsay’s Eggs Benedict is an indulgent breakfast classic featuring perfectly poached eggs, buttery hollandaise sauce, and Canadian bacon on toasted English muffins.

This dish is a brunch showstopper that balances richness and freshness in every bite.

Ingredients:

• 2 English muffins, split and toasted
• 4 slices Canadian bacon or ham
• 4 large eggs
• 2 teaspoons white vinegar (for poaching)
• For the hollandaise sauce:
  • 3 egg yolks
  • 125g unsalted butter, melted
  • 1 teaspoon lemon juice
  • Pinch of cayenne pepper
  • Salt, to taste
• Fresh chives or parsley, for garnish

Instructions:

1. To make the hollandaise, whisk egg yolks with lemon juice in a heatproof bowl over a simmering pot of water. Gradually whisk in melted butter until thick and creamy. Season with salt and cayenne. Keep warm.
2. Poach the eggs by bringing a pot of water to a gentle simmer and adding vinegar. Crack eggs into separate small bowls and gently slide into water. Cook for 3–4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.
3. Fry the Canadian bacon in a pan until lightly browned.
4. Assemble by placing bacon on each muffin half, topping with a poached egg, and drizzling with hollandaise sauce. Garnish with chives or parsley.
5. Serve immediately while warm.

Eggs Benedict is a sophisticated breakfast that feels decadent yet approachable.

The combination of creamy hollandaise, runny yolk, and savory bacon creates a luxurious flavor that delights every palate.

Full English Veggie Breakfast

This vegetarian twist on Gordon Ramsay’s classic breakfast keeps the hearty, comforting elements while focusing on fresh vegetables and plant-based flavors.

It’s a satisfying and colorful plate perfect for meat-free mornings.

Ingredients:

• 2 vegetarian sausages
• 1 cup mushrooms, sliced
• 1 cup cherry tomatoes
• 4 large eggs
• 1 teaspoon olive oil
• 1 slice whole-grain bread, toasted
• 1/2 avocado, sliced
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a frying pan over medium heat. Cook the vegetarian sausages until golden and heated through. Remove and keep warm.
2. In the same pan, sauté mushrooms and cherry tomatoes until tender and lightly caramelized.
3. Fry the eggs to your preference—sunny side up or over easy works best.
4. Assemble the plate with sausages, mushrooms, tomatoes, and eggs. Add avocado slices on the side and garnish with parsley.
5. Serve with toasted bread.

This veggie breakfast is both nutritious and flavorful, offering the full experience of a classic English breakfast without meat.

It’s vibrant, filling, and perfect for a wholesome start to the day.

Potato Rösti with Smoked Salmon and Poached Egg

Gordon Ramsay’s potato rösti is crisp, golden, and topped with luxurious smoked salmon and a perfectly poached egg.

It’s a breakfast dish that combines texture, flavor, and elegance in every bite.

Ingredients:

• 2 large potatoes, peeled and grated
• 1 small onion, finely grated
• 1 egg
• Salt and freshly ground black pepper
• 2 tablespoons olive oil or butter
• 100g smoked salmon
• 2 large eggs, poached
• Fresh dill, for garnish
• Lemon wedges, to serve

Instructions:

1. Grate the potatoes and squeeze out excess moisture using a clean kitchen towel. Combine with grated onion, egg, salt, and pepper.
2. Heat olive oil in a nonstick pan over medium heat. Shape the potato mixture into small patties and fry for 4–5 minutes per side until golden and crisp. Remove and drain on paper towels.
3. Poach the eggs in simmering water with a teaspoon of vinegar for 3–4 minutes.
4. Top each potato rösti with smoked salmon and a poached egg. Sprinkle with dill and serve with lemon wedges.
5. Serve immediately while hot and crispy.

The crispy rösti, silky egg, and smoky salmon make this a breakfast that feels indulgent yet balanced.

Every bite offers a delightful mix of textures and flavors, making it an elegant morning treat.

Buttermilk Pancakes with Berry Compote

Gordon Ramsay’s buttermilk pancakes are light, fluffy, and perfectly golden.

Topped with a vibrant berry compote, they are a sweet and indulgent breakfast that balances richness with fruity freshness.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cups buttermilk
• 1 large egg
• 3 tablespoons melted butter, plus extra for cooking
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tablespoons sugar (for compote)
• Maple syrup, to serve

Instructions:

1. In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix buttermilk, egg, and melted butter. Combine wet and dry ingredients until just mixed. Avoid overmixing.
3. Heat a nonstick pan over medium heat and lightly butter. Pour ¼ cup batter per pancake. Cook until bubbles form, then flip and cook 1–2 minutes more.
4. For the compote, combine berries and sugar in a small saucepan. Cook over medium heat until berries release their juices and thicken slightly.
5. Serve pancakes stacked, topped with berry compote and a drizzle of maple syrup.

These pancakes are airy and moist, with a fruity, slightly tangy topping that complements the richness perfectly.

A breakfast that feels both indulgent and fresh.

Mushroom and Spinach Omelet

This mushroom and spinach omelet is a simple yet elegant breakfast dish from Gordon Ramsay.

Tender vegetables combined with fluffy eggs make it a satisfying, nutritious start to the day.

Ingredients:

• 3 large eggs
• 1 tablespoon butter
• 1 cup fresh spinach
• ½ cup mushrooms, sliced
• Salt and freshly ground black pepper
• 2 tablespoons grated cheese (optional)

Instructions:

1. Heat butter in a nonstick pan over medium heat. Sauté mushrooms until golden, then add spinach and cook until wilted. Remove from pan.
2. Beat eggs with salt and pepper. Pour into the pan over medium-low heat.
3. Stir gently with a spatula, then let the eggs set slightly. Add the cooked mushrooms and spinach on one half. Sprinkle cheese if using.
4. Fold the omelet and cook for another 30 seconds. Serve hot.

This omelet is soft, fluffy, and full of flavor.

The combination of mushrooms and spinach makes it hearty and healthy without compromising taste.

Smoked Salmon and Scrambled Eggs on Toast

Gordon Ramsay combines creamy scrambled eggs with smoked salmon for a luxurious breakfast.

Served on crispy toast, it’s both elegant and quick to prepare.

Ingredients:

• 4 large eggs
• 2 tablespoons butter
• Salt and freshly ground black pepper
• 100g smoked salmon
• 2 slices sourdough bread, toasted
• Fresh chives, chopped

Instructions:

1. Beat eggs lightly. Melt butter in a pan over medium-low heat. Add eggs and stir continuously until creamy and softly set.
2. Season with salt and pepper.
3. Toast the bread slices. Spread the scrambled eggs evenly on the toast.
4. Top with smoked salmon and sprinkle with fresh chives. Serve immediately.

This dish is indulgent yet simple.

The creamy eggs paired with smoky salmon make it a breakfast that feels special but is quick enough for a weekday treat.

Breakfast Burrito

Gordon Ramsay’s breakfast burrito is a filling, flavorful combination of eggs, vegetables, cheese, and optional meats, wrapped in a warm tortilla.

Perfect for a portable breakfast or brunch.

Ingredients:

• 2 large eggs
• 1 tablespoon olive oil
• ½ cup bell peppers, diced
• ¼ cup onion, diced
• 2 tablespoons shredded cheese
• 1 flour tortilla
• Salt and pepper, to taste
• Optional: cooked bacon or sausage slices

Instructions:

1. Heat olive oil in a pan. Sauté onions and bell peppers until softened.
2. Beat eggs, season with salt and pepper, and scramble in the pan with the vegetables.
3. Lay the tortilla flat. Place scrambled eggs and vegetables in the center. Add cheese and optional meat.
4. Fold the sides and roll tightly to form a burrito. Serve warm.

This breakfast burrito is hearty, customizable, and portable.

A perfect way to start the day with protein, vegetables, and flavor all in one bite.

Avocado and Poached Egg on Rye

A modern, healthy breakfast from Gordon Ramsay featuring creamy avocado and a perfectly poached egg on nutty rye bread.

Quick to make, yet visually impressive and flavorful.

Ingredients:

• 1 slice rye bread, toasted
• ½ ripe avocado
• 1 large egg
• 1 teaspoon white vinegar
• Salt and freshly ground black pepper
• Red pepper flakes (optional)

Instructions:

1. Mash avocado with salt and pepper. Spread on toasted rye bread.
2. Poach the egg in simmering water with vinegar for 3–4 minutes until whites are set and yolk is runny.
3. Place the poached egg on top of avocado toast. Sprinkle with red pepper flakes if desired. Serve immediately.

This breakfast is fresh, creamy, and nourishing.

The richness of the egg yolk pairs beautifully with avocado, making it a simple yet elegant morning dish.

Classic French Toast

Gordon Ramsay’s French toast is golden, soft, and slightly crisp on the edges.

Served with syrup, fruit, or a dusting of sugar, it’s a sweet breakfast classic elevated to perfection.

Ingredients:

• 2 slices thick-cut bread (brioche or white)
• 2 large eggs
• ½ cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon sugar
• Butter, for frying
• Maple syrup or powdered sugar, to serve

Instructions:

1. Whisk eggs, milk, vanilla, and sugar in a shallow bowl.
2. Dip each bread slice into the mixture, ensuring both sides are soaked but not soggy.
3. Heat butter in a frying pan over medium heat. Fry bread slices until golden brown on both sides.
4. Serve with maple syrup, powdered sugar, or fresh berries.

This French toast is crispy outside and soft inside.

Its sweet, buttery flavor makes it a perfect indulgent breakfast for a weekend treat.

Spinach and Feta Frittata

Gordon Ramsay’s spinach and feta frittata is a light, protein-packed breakfast that’s full of flavor and texture.

Easy to prepare, it’s perfect for a weekend brunch or make-ahead breakfast.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• ½ cup crumbled feta cheese
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• Salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Heat olive oil in an ovenproof skillet. Sauté onions until soft, then add spinach and cook until wilted.
3. Beat eggs with salt and pepper. Pour over spinach and onions in the skillet. Sprinkle feta on top.
4. Cook over medium heat for 2–3 minutes until edges start to set, then transfer to the oven and bake for 10–12 minutes until fully set.
5. Slice and serve warm.

This frittata is fluffy, savory, and satisfying.

The spinach and feta combination makes it fresh and flavorful while keeping it simple to prepare.

Breakfast Quiche with Leek and Bacon

Gordon Ramsay’s breakfast quiche is a rich, savory tart filled with bacon, leeks, and creamy egg custard.

Perfect for brunch or a special weekend breakfast.

Ingredients:

• 1 pre-made shortcrust pastry
• 4 large eggs
• 1 cup heavy cream
• ½ cup grated cheese (cheddar or Gruyère)
• 2 leeks, sliced
• 4 slices of bacon, chopped
• Salt and pepper to taste
• Butter, for sautéing

Instructions:

1. Preheat oven to 180°C (350°F). Line a tart tin with pastry and blind bake for 10 minutes.
2. Sauté leeks and bacon in butter until soft and lightly browned.
3. Whisk eggs and cream with salt and pepper. Stir in the cooked leeks, bacon, and cheese.
4. Pour mixture into pre-baked pastry shell and bake for 25–30 minutes until set and golden.
5. Serve warm with a fresh salad.

This quiche is rich and indulgent, with a perfect balance of creamy eggs, savory bacon, and tender leeks.

It’s ideal for a brunch centerpiece.

Banana and Pecan Pancakes

Gordon Ramsay’s banana and pecan pancakes are fluffy, sweet, and nutty, perfect for a special breakfast or weekend treat.

The caramelized bananas add a luxurious touch.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cups milk
• 1 large egg
• 2 tablespoons melted butter
• 2 ripe bananas, sliced
• ¼ cup pecans, chopped
• Butter for frying
• Maple syrup to serve

Instructions:

1. Mix flour, sugar, baking powder, baking soda, and salt in a bowl. Combine milk, egg, and melted butter in another bowl, then mix with dry ingredients.
2. Heat butter in a pan over medium heat. Pour batter to form pancakes. Cook until bubbles form, then flip and cook another 1–2 minutes.
3. In a separate pan, lightly caramelize banana slices with a bit of butter and sprinkle pecans over them.
4. Top pancakes with caramelized bananas and pecans. Serve with maple syrup.

These pancakes are indulgent yet comforting.

The sweet bananas and crunchy pecans elevate a classic breakfast into a gourmet treat.

Smoked Salmon Breakfast Bowl

A fresh and nutritious breakfast bowl by Gordon Ramsay featuring smoked salmon, avocado, poached egg, and greens.

Balanced, colorful, and easy to prepare.

Ingredients:

• 100g smoked salmon
• 1 avocado, sliced
• 2 large eggs
• Mixed greens (spinach, arugula, kale)
• 1 teaspoon olive oil
• Salt and pepper to taste
• Lemon wedges to serve

Instructions:

1. Poach eggs in simmering water with a teaspoon of vinegar for 3–4 minutes.
2. Arrange mixed greens, avocado slices, and smoked salmon in a bowl. Drizzle with olive oil and season with salt and pepper.
3. Place the poached eggs on top. Serve with lemon wedges.

This breakfast bowl is fresh, light, and satisfying.

The creamy avocado and runny egg yolk pair beautifully with smoked salmon for a wholesome start to the day.

Sweet Potato Hash with Eggs

Gordon Ramsay’s sweet potato hash is a hearty, flavorful breakfast featuring caramelized sweet potatoes, peppers, onions, and fried eggs.

Perfect for a comforting, protein-packed start to the morning.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 tablespoons olive oil
• 2 large eggs
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add sweet potatoes and cook for 10 minutes, stirring occasionally.
2. Add bell pepper and onion. Cook until vegetables are tender and lightly caramelized.
3. Fry eggs in a separate pan to desired doneness.
4. Serve hash topped with fried eggs and garnished with fresh parsley.

This sweet potato hash is hearty, savory, and satisfying.

The combination of caramelized vegetables and runny eggs makes it a comforting, flavorful breakfast.

Cheesy Grits with Bacon

Gordon Ramsay’s cheesy grits are creamy, rich, and topped with crispy bacon.

This Southern-inspired breakfast is indulgent and comforting, perfect for a slow weekend morning.

Ingredients:

• 1 cup grits
• 4 cups water or milk
• ½ cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• Salt and pepper to taste
• 1 tablespoon butter

Instructions:

1. Bring water or milk to a boil in a saucepan. Slowly whisk in grits and reduce heat to low. Cook, stirring, for 20–25 minutes until thick and creamy.
2. Stir in butter, cheese, salt, and pepper.
3. Serve in bowls topped with crumbled bacon.

These cheesy grits are indulgent, creamy, and full of flavor.

The crispy bacon adds texture and a savory kick, making this a comforting breakfast treat.

Blueberry and Yogurt Pancakes

Gordon Ramsay’s blueberry and yogurt pancakes are fluffy, tangy, and lightly sweetened.

The yogurt adds moisture and a subtle tang, while fresh blueberries provide bursts of flavor in every bite.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup plain yogurt
• ½ cup milk
• 2 large eggs
• 3 tablespoons melted butter
• 1 cup fresh blueberries
• Butter for cooking
• Maple syrup to serve

Instructions:

1. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix yogurt, milk, eggs, and melted butter. Combine with dry ingredients, stirring until just mixed.
3. Fold in blueberries gently.
4. Heat butter in a nonstick pan over medium heat. Pour batter to form pancakes. Cook until bubbles appear on the surface, then flip and cook for another 1–2 minutes.
5. Serve warm with maple syrup.

These pancakes are moist, flavorful, and slightly tangy.

The blueberries burst with sweetness, making this breakfast both fresh and indulgent.

Tomato and Basil Frittata

A light, fresh frittata by Gordon Ramsay, featuring ripe tomatoes, fragrant basil, and creamy eggs.

Perfect for a quick, elegant breakfast or brunch.

Ingredients:

• 6 large eggs
• 1 cup cherry tomatoes, halved
• ¼ cup fresh basil, chopped
• 1 small onion, finely diced
• 1 tablespoon olive oil
• Salt and freshly ground black pepper

Instructions:

1. Preheat oven to 180°C (350°F).
2. Heat olive oil in an ovenproof skillet and sauté onions until soft. Add cherry tomatoes and cook for 2–3 minutes.
3. Beat eggs with salt and pepper. Pour over vegetables in the skillet and stir gently.
4. Cook on medium heat for 2–3 minutes, then transfer to the oven for 10–12 minutes until set.
5. Sprinkle fresh basil on top and serve warm.

This frittata is light, vibrant, and flavorful.

The combination of tomatoes and basil creates a fresh, Mediterranean-inspired breakfast.

Chorizo and Potato Breakfast Hash

Gordon Ramsay’s chorizo and potato hash is a spicy, savory breakfast full of flavor and texture.

Crispy potatoes pair perfectly with smoky chorizo for a hearty start to the day.

Ingredients:

• 2 medium potatoes, peeled and diced
• 100g chorizo, sliced
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 large eggs (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Cook potatoes until golden and crisp, about 10 minutes.
2. Add chorizo, onion, and bell pepper, and cook until chorizo is slightly crispy and vegetables are tender.
3. Optional: Fry eggs separately to serve on top.
4. Season with salt and pepper and garnish with fresh parsley.

This breakfast hash is bold, savory, and satisfying.

The smoky chorizo enhances the potatoes, creating a flavorful dish perfect for a weekend brunch.

Almond and Banana Overnight Oats

A healthy, make-ahead breakfast by Gordon Ramsay.

Creamy oats soaked overnight with almond milk, bananas, and a hint of honey make mornings effortless and delicious.

Ingredients:

• ½ cup rolled oats
• ½ cup almond milk
• ½ ripe banana, sliced
• 1 tablespoon almond butter
• 1 teaspoon honey
• A pinch of cinnamon
• Almonds or other nuts for topping

Instructions:

1. In a jar or bowl, combine oats, almond milk, almond butter, honey, and cinnamon. Mix well.
2. Add banana slices on top. Cover and refrigerate overnight.
3. In the morning, stir and add additional toppings like chopped almonds or fresh fruit.
4. Serve chilled.

These overnight oats are creamy, nutritious, and convenient.

Sweet banana and almond flavors make for a balanced and satisfying breakfast that’s ready in minutes.