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Have a Little Fun With Breakfast and Add Halo-Halo to Your Overnight Oats

October 13, 2017

Overnight oats are definitely the most efficient way to get in tons of nutrients before your day begins. Because assembly happens at night, all you need to do in the morning to get a complete breakfast is to open up a pre-prepped jar, and dive in–heck, it’s so easy, that you can down a whole jar of the stuff on your commute, or while catching up on work emails at your desk. It’s a great way to jumpstart your daily habits without having to sacrifice an hour of sleep in the morning. No more skipping the day’s most important meal, or getting up early to create a meal that will have just as many nutrients as overnight oats does.

If you’ve gotten into the habit of incorporating overnight oats into your routine, there might be a bit of a challenge to create more fun recipes daily. If you want to up your game and evolve past the regular granola-fruits-superfoods combo, then we’ve partnered with Quaker Oats to spice up your jar. Imagine adding all the essential halo-halo elements to your overnight oats, for a seriously delicious AM fixer-upper. This recipe adds ube to the soaking milk, adding instant sweetness and flavor, with the plus of a visual delight once that ube colors up the oats. Layer some saba and macapuno to make it feel as if you’re having dessert for breakfast, and this recipe alone will be worth waking up for.

Halo Halo Overnight Oats

Yield: 1 serving
Time: 10 minutes + overnight


  • 1/2 cup Quaker Oats
  • 3/4 cup evaporated milk
  • 1/4 cup ube jam
  • 2 1/2 tbsp condensed milk
  • 2 tbsp cooked saba
  • 1 1/2 tbsp macapuno, chopped
  • 1 1/2 tbsp pinipig


  1. In a jar, whisk together evaporated milk, condensed milk, and most of the ube jam (leaving one scoop of jam for topping) until well combined.
  2. Add oats to the airtight container, and stir.
  3. Before covering, add chopped macapuno, cooked saba, and dollop of ube then let oats soak overnight.
  4. The next day, top with pinipig.
If you like this overnight oats recipe, visit for even more ideas, or share your own on or using the hashtag #QuakerOvernightBreakfastClub.
Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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