How to: Overnight Oats 🍨

Overnight oats became all the rage about 5 years ago, when all the health gurus were touting its awesomeness, flooding the blogosphere with grams of overflowing oat jar creations.

But, they weren’t wrong about the awesome part. There is a huge benefit in eating overnight oats (aside from the time-saving). As the oats soak overnight, their starches break down which improves digestibility. The soaking acts like a long cooking, which you won’t get from just heating them in the microwave or in a saucepan. (You’ll find that most people who suffer from digestive problems, find overnight oats much easier to stomach for this reason).

So, we are re-visiting this old craze because it’s a gem that needs to be revived!

(Not to mention all the crazy combos you can make with it!)

Here is our how to:

You are going to need a milk, a ground seed like flax or chia (or both), 30-40g oats, a filling like nut butter or jam, and fruit of choice. Extras include protein powder, yoghurt, syrups, nuts, seeds, chocolate chips (whatever you may fancy).

Save used jars for these overnight oats, not only do they look cool in a jar but you’re helping the environment too.

I love making them in almost over peanut butter jars as it soaks in all the hard to get to peanut butter that always gets left behind (or thrown away).

Add milk and ground seeds to your jar and mix, follow it with oats, peanut butter, jam, fruit, seeds and whatever else you may or may not wanna add. Give it a good swirl so that the oats are all soaking in the milk, helping give it a swirly pattern too!

Leave in the fridge to soak overnight and bam. Ready to eat oats!


3/4 Cup Coconut Milk made w/ a tiny bit of protein powder to thicken up. Use whichever one suits your diet best.
1 Tsp Chia Seeds
1 Tsp Flaxseed Meal
25g Pip And Nut Maple Peanut Butter
1 (generous 🙄) squeeze of Bulkpowders Zero Maple Syrup
Handful of Waitrose frozen cherries
1 Savia Soy Yoghurt
1 Pack Quaker Oats GF Oats (30-40g Oats)

1. Pour milk, chia, flax and oats in your jar and roughly mix.
2. Add peanut butter, cherries and yoghurt + whatever else you want in there and again mix roughly.
3. Close your jar and leave overnight.
4. Enjoy the next day with a hot cuppa!

The beauty of this recipe is that you can make as many different creations as you like, so long as you follow the basic how to.

Look forward to seeing what combos you guys come up with! Don’t forget to tag us if you make them, we love to see. Find us on all social outlets @themusclebakery/ @themusclebaker 🙂

Fancy some creamy oats? Check out our How to: Make Creamy Oats

For 20% discount on Bulkpowders use code: MUSCLEBAKERY20 | 10% discount on iHerb using code: JCB887

All recipes created by The Muscle Bakery and subject to copyright.

How to: Pancakes

Pancakes, a simple delight which fills us all with so much happy when we get to eat them.

Pancake is a flat, round cake, comprised mainly from a flour-based batter made with eggs, milk, oil or butter and cooked on a hot surface such as a griddle or frying pan. In UK, pancakes are typically thinner and closely resemble a crêpe. However, American pancakes tend to use baking powder which makes them a lot thicker and fluffy. 

The ancient Greeks and Romans ate their pancakes with honey; the Elizabethans ate them flavored with spices, rosewater, sherry, and apples. In the American colonies, pancakes—known as hoe cakes, johnnycakes, or flapjacks—were made with buckwheat or cornmeal.

They are typically served as a breakfast option with berries, jam, butter and spreads *cough Nutella* but can also be enjoyed with savoury items such as bacon and eggs.

Ultimately, the defining characteristic of the entire vast family of pancakes, whether you call them crepe, griddlecake, blini, bannock, is indeed their flatness. “Flat as a pancake,” according to the Oxford English Dictionary, has been a catchphrase since at least 1611.

“Flat as a pancake” – since 1611

Fast forward to present day and pancake’s have somewhat changed; flour, milk and oil alternatives are used to suit, they can be enriched with protein and are sweetened with sugar replacements such as stevia, agave, applesauce etc. 

Unfortunately a lot of people find that they often fail at pancake making, in most cases ending up with a scramble instead of a pancake, and ofc then give up trying ever again. We want to help you avoid this at all costs because pancakes are awesome!

So, before we share our recipe this is our top tips on how to perfect the pancake:

NON STICK PAN // This is absolutely crucial to successful pancakes. Without it you may as well give up on life. Srsly. Trust us on this one! We have a ceramic one which is absolutely perfect for pancakes, needs next to no oil and cleans real easy. 

SPRAY OIL // This is not essential but it does help a little, especially for Vegan pancakes which tend to be harder to flip due to the lack of eggs. We use a coconut oil spray which is low in calories and doesn’t add much extra calories. 

BLENDER // Blitzing all your ingredients in a blender prior to making pancakes will ensure that your mix is well combined. It is only natural that when you mix by hand, it doesn’t combine as well and you may be left with clumpy mix which will affect your pancake making.

SILICONE MOLD // This isn’t really needed but it really does make ALL off the difference if you can get one. Not only does it help make perfectly round pancakes but it also helps you make them all even in size which will make life a lot easier if you are counting macros. Any pound saver shop (or in Gibraltar/ Spain, any of the Chinese shops) should have them! 


BE PATIENT // Don’t be tempted to put the heat too high in a bid to get the pancakes done quicker. Start on a lower heat and wait for it to get to the right temperature, the first 2 pancakes will always be the dummy ones anyway, the perfect temp will start once you’ve done a few pancakes.


This is our latest go-to recipe:

Vegan Protein Pancakes

Deliciously fluffy pancakes, perfect for any occasion.
Credit: The Muscle Bakery


1 Cup Gluten-Free Oats
1 Banana
1 Cup Koko Coconut Milk
1 Scoop (approx 25g) Pea Protein Isolate
1 Tbsp Ground Chia Seeds
1 Tbsp Vanilla Extract
1/2 Tbsp Agave Nectar
2 Drops Stevia (or alternative)
1 Tbsp Granulated Sweetener (or alternative)
1 Tsp Baking Soda


  1. Blitz all the ingredients in a blender until it is all well combined. Then leave aside to set for 5-10 minutes while pan heats up.
  2. Heat a non-stick pan on medium heat, spray with low-cal coconut oil to make it easier to get your pancake on.
  3. Add spoonfuls of batter onto the pan, we find that 2 tablespoon’s of batter makes the perfect size pancake. Leave to cook for a couple of minutes until you start noticing bubbles come through. Flip and cook a further couple of minutes.
  4. Repeat until all batter is used up.
  5. Pile them up on a plate, add your favourite syrup and ENJOY!
  6. Perfect leg-day post workout noms! 😛

    Nutritional Info (per serving): 314 Cals | 7.1F | 49C | 17.8P

    Free from Gluten, Wheat, Sugar, Dairy, & Egg.

Follow @themusclebaker on Instagram, tune into her daily stories to get first dibs on recipes, tips, tricks and general nonsense.
Photo 27-08-2016, 14 17 20

Some more delicious pancake recipes to choose from:

pb-pancakePB Giant Pancake lemon-pancakesLemon Pancakes pancake-cakePancake Cake
spinach-crepeSpinach Crepe lowcarb-pancakesLow-Carb Pancakes banoffee-pancakesBanoffee Pancakes
simple-pancakeDairy-Free Pancakes vegan-pancakesVegan Pancakes basic-proteinBasic Protein Pancakes

Don’t forget to tag us if you get your pancake on with any of our recipes! We love seeing all your creations. Find us on all social media outlets: @themusclebakery <3