One jar, five mornings: a week of ube overnight oats
In the morning, every minute counts. So we turned the problem upside down: fifteen minutes on Sunday evening, five jars lined up in the fridge, and a whole week of purple breakfasts waiting for you. Here is the jar method, the storage rules, and a variation for every day, so you never get bored.
The idea: prepare once, enjoy five times
Overnight oats are rolled oats that soak in milk overnight, with no cooking at all. By morning they are soft, creamy and ready to eat. Made in batches, they become the best ally of busy weeks. Ube brings its natural colour and its gentle vanilla and hazelnut taste, and nothing else: no colouring, no caffeine. For the single-jar version, our ube overnight oats recipe walks you through every step. Here, we scale it up to a full week.
The base for 5 jars
- 250 g rolled oats
- 600 ml milk of your choice, dairy or plant-based
- 5 tbsp chia seeds
- 5 tsp Kinampay ube powder (about 25 g)
- 5 tsp maple syrup or honey
- 5 jars of about 350 ml, with lids
- The dry mix. In a large bowl, combine the oats, chia seeds and ube powder. Mixed dry, the powder spreads evenly without forming lumps.
- The liquid. Whisk the syrup into the milk, then pour it over the dry mix.
- The key step. Stir for a good minute, until the colour is an even purple with no trace of powder.
- Into the jars. Divide between the five jars, close them and refrigerate for at least one night.
- Every morning. Stir, loosen with a splash of milk if needed, and add the topping of the day.
Tightly closed, your jars keep for up to five days in the fridge. Always add fresh fruit and crunchy toppings on the morning itself, never in advance: granola goes soft and fruit releases its juice. For a deeper purple, go up to one and a half teaspoons of powder per jar; our dosage guide will help.
One variation a day
The base stays the same, only the topping changes. Five mornings, five moods.
Chia and mango
To start the week well, add an extra spoonful of chia to this jar when you prepare it: the texture becomes pudding-like. In the morning, top with diced mango and a few blueberries. Yellow against purple makes for the most photogenic Monday imaginable. Fancy the pure chia version? Here is our ube chia pudding.
Greek yoghurt and honey
On Tuesday, the jar gets a boost: two generous spoonfuls of Greek yoghurt on top, a drizzle of honey and a handful of blueberries. More protein, more staying power until lunch, and a lovely white and purple contrast. To go further, try our ube yoghurt.
Granola crunch
Midweek, you need some crunch. A handful of granola at the very last moment, a few red berries, and the contrast between creamy and crisp wakes the jar right up. Even better: a homemade granola that is purple too, with our ube granola.
Banana and coconut
Tip the jar into a bowl, then add banana slices, toasted coconut flakes and a few blueberries. Coconut is ube's long-standing partner in the Philippines: a duo that never disappoints. All the inspiration is in our purple dream bowl.
The warm version
Autumn settling in? Tip the last jar into a saucepan with a splash of milk and warm it over a low heat for two to three minutes, stirring. You get a smooth, comforting purple porridge, ready in no time. A little fresh fruit, and the weekend can begin. The full recipe: our ube porridge.
Fifteen minutes on Sunday, five mornings without a second thought.
Once you have the method down, anything goes: cocoa, apple and cinnamon, peanut butter... The purple base welcomes almost everything. Find more ideas for your mornings in our recipe library.
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