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Autumn is here which only means one thing. It is officially soup season! Pumpkins aren’t just for
carving spooky faces into, they are also the perfect ingredients for autumn soup recipes. From
pumpkin spice lattes, to pumpkin pie the options are endless. But we have opted for something
a little different with this pumpkin soup recipe!

Pumpkin soup with topping on white plate

Autumnal Pumpkin Soup

Pumpkins aren't just for carving. Cook yourself up a warming autumnal Pumpkin Soup, with our twist on a classic recipe.
Course Soup


  • 2 tbsp Olive Oil
  • 2 Onions Finely chopped
  • 1 kg Pumpkin, Peeled, deseeded and chopped into chunks
  • 700 ml Vegetable or chicken stock
  • 150 ml McQueens Double Cream

For the Croutons

  • 2 tbsp Olive Oil
  • 4 slices Wholemeal bread Crusts removed
  • 1 Handful Pumpkin Seeds


  • Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5mins, until soft but not coloured.
  • Add 1kg pumpkin, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
  • Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
  • Pour 150ml of McQueens double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency, you can pour the soup through a fine sieve.
  • To make the croutons: cut 4 slices of wholemeal seeded bread into small squares.
  • Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
  • Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted.
  • Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want

This recipe is great to make in batches as it lasts up to 3 months when frozen. Simply pop the
container out of the freezer and either cook from frozen or let it defrost in the fridge.

Did you know that every part of a pumpkin is edible? From the skin to the seeds, you can make
the most out of your pumpkin (it is even good for dogs as a healthy snack).

Join thousands of happy McQueens Dairies customers and enjoy fresh daily milk
delivered straight to your doorstep before 7am with our local milkmen. Add on
alternative milk, cream, yoghurt, juice or just choose a milk and eggs delivery. Start your
deliveries on our online shop.

The old cliché saying goes – breakfast is the most important meal of the day. Various studies have proven this to be true. We have come up with 10 delicious breakfast smoothie recipes with fruit to help fuel you up for the day ahead.

Is it healthy to have smoothies for breakfast?

Smoothies can make a healthy breakfast that is if you have a fair balance of ingredients and nutrients. This includes protein, carbs, and healthy fats. Smoothies that heavily rely on vegetables over fruit cut down your sugar and increase the fibre content. You also want to avoid adding a lot of fruit juice and sweeteners, like syrups and honey, to limit the sweet stuff. Adding yoghurt helps to make your smoothies more filling, so you will stay fuller for longer.

The liquid bases you use in your smoothie also play a big role. Fruit juices are great however if you want to opt for a healthier, less sweet option, then go for milk or a non-dairy milk alternative, like almond, coconut, or oat milk.

Can I have a breakfast smoothie every day?

If you’re looking to get your own blender to use and start making smoothies at home, you’re already one step ahead with saving yourself money. This way you can control exactly what goes into your smoothies. Enjoying a breakfast smoothie every day is absolutely fine if you make sure it has a good balance of nutrients.

Peach Blueberry Smoothie

This sweet blend of peaches and blueberries will have you feeling like it’s summertime in the middle of winter.

In a blender, combine a 125ml milk of your choice with 4 slices of fresh peaches, a handful of blueberries and a handful of kale then blend until smooth. You can add a peach or blueberries flavoured yoghurt for extra taste


Breakfast smoothie recipes

Banana-Blueberry-Soy Smoothie

The delicious and fresh blueberries in this healthy smoothie, which also includes banana and vanilla for sweetness will leave you wishing you had made more.

Combine 250ml of soy milk with a handful of frozen blueberries, 1 chopped banana, and one teaspoon of pure vanilla extract. Blend for around 20 to 30 seconds until smooth. You can add more milk if you prefer to have the mixture thinner. The advantage of making your own smoothie at home is being able to control exactly what goes into it.

Milk and Honey Smoothie

Make yourself a refreshing and sweet milk and honey smoothie using a few simple ingredients.

In a blender, combine 250ml of almond milk, 1 medium cucumber (peeled and sliced), 50g of green grapes, 2 medium stalks celery (peeled and sliced), and 1 tbsp of honey. Blend until the mixture is smooth.

Breakfast smoothie recipes

Berry-Banana-Oat Smoothie

Oats add some thickness to your smoothies and help you feel fuller longer. The blend of berries and bananas is a flavour loved by many.

In a blender, combine a handful of frozen strawberries, 250ml of low-fat yoghurt, 1 banana, sliced, 150g of rolled oats, 250ml orange juice, and 1 tbsp honey. Blend until the mixture is smooth. Enjoy!

Caribbean Dream Smoothie

Using your Greek yoghurt to make a breakfast smoothie is a great option and it tastes delicious too.

Blend 100g of pineapple chunks, 50ml Greek yoghurt, 200ml refrigerated coconut milk, 100ml of orange juice, 1/4 of a large banana, a handful of blueberries and a handful of ice cubes until smooth.

Breakfast smoothie recipes

Cranberry Banana Smoothie

The banana adds body and sweetness, almond milk keeps the calorie count low, and maple syrup offers a seasonal sweetness.

In a blender, add a handful of frozen cranberry, 250ml unsweetened almond milk, 1 banana, 1 tbsp of maple syrup, ½ cup ice cubes. Puree until frothy and smooth.

 Orange Dream Smoothie

This orange dream breakfast smoothie is the perfect breakfast recipe for after a workout to give you the refreshment you need.

Start by adding 1 orange (peeled), 100ml milk or yoghurt, 250ml orange juice from concentrate, 1/4 tsp. vanilla extract, and 4 ice cubes. Throw all the ingredients into a blender and process until smooth.

Breakfast smoothie recipes

Strawberry-Kiwi Smoothie

The fruity, low-calorie smoothie recipe becomes healthier when you use organic kiwis, which contain higher levels of vitamin C.

In a blender, combine 250ml of apple juice, 1 ripe banana, 1 kiwi, 5 frozen strawberries and 2 teaspoons of honey. Puree until smooth and enjoy.

Watermelon Wonder Smoothie

Transform a summer fruit favourite into a delightful healthy smoothie. To prepare, add some chopped watermelon to a blender with 250ml of milk and 2 cups ice. Blend for 20 seconds or until you’ve achieved your desired consistency.

Tutti-Frutti Smoothie

A splash of orange juice infuses citrus into this healthy and refreshing snack.

All you need is a handful of mixed frozen berries, some crushed pineapple in juice, 50g of plain yoghurt, half a sliced banana, and 100ml orange juice. Blend for about two minutes, or until smooth.

These breakfast smoothie recipes are sure to help you get ready for the day ahead. Not only are they quick and easy to make, but they taste delicious too.

You must try these easy breakfast smoothie recipes and let us know what you think! If you do make one, let us see it on social! Tag @mcqueensdairies on your photo & add the hashtag #McqueensMakes in your caption so we don’t miss it!

Join thousands of happy McQueens Dairies customers and enjoy fresh daily milk delivered straight to your doorstep before 7 am with our local milkmen.  Add on alternative milk, yoghurt, juice or just choose a milk and eggs delivery. Place your order in our online shop.

Has the Easter Bunny been overly generous this year? This easy Easter Egg Cheesecake recipe is a must-have Easter dessert. Turn your leftover chocolate Easter eggs into rich and creamy cheesecake filled Easter eggs. With a biscuit base and deliciously indulgent cheesecake stuffed inside half a chocolate Easter egg and topped with more easter chocolate. Heavenly!

This super simple Easter cheesecake recipe is perfect to get the kids involved with. Let them customise their cheesecake filled eggs with their favourite Easter treats such as mini eggs or smarties.

It’s perfect for serving after Easter dinner and is sure to keep every-bunny happy.

Easy Easter Egg Cheesecake Recipe (No-Bake!)

This easy Easter Egg Cheesecake recipe is a must-have Easter dessert. It's super simple (no-bake!) and perfect to get the kids involved with!
Course Dessert


  • 2 Hollow chocolate Easter Eggs
  • 150 grams Biscuits (most of your favourite biscuits will work – we love Oreo, Lotus, Biscoff, Digestives etc.)
  • 50 grams Unsalted butter (melted)
  • 150 grams Marscapone
  • 200 grams Soft cheese
  • 5 tbsp Icing sugar (sieved)
  • 200 grams Double cream (chilled cream whips better)

Chocolate sauce to drizzle

  • 8 tbsp Milk (any milk will work, but whole milk will make it thicker and creamier)
  • 170 grams Chocolare chips

To serve

  • Your favourite Easter treats (such as Mini Eggs, Smarties, Rolos, Chocolate buttons – let your imagination run wild!)


STEP 1 – Separating the Easter eggs (without breaking them!)

  • Carefully run a hot knife along the seam and slowly pry apart. We recommend heating the knife by dipping it into a bowl of hot water.

STEP 2 – Break up the biscuits

  • Tip your biscuits into a bowl (or a sandwich bag) and use the end of a rolling pin to bash to a fine crumb. Alternatively, whizz the biscuits to a fine crumb in a food processor.
  • Stir in the melted butter until well combined (slowly add more butter if the mixture is too dry) Carefully spoon the mixture into the Easter egg halves and gently compress using the back of the spoon. Transfer to the fridge and chill until needed.

STEP 3 – The cheesecake filling

  • Mix the soft cheese, mascarpone, and icing sugar in a medium bowl with a wooden spoon until smooth.
  • In a separate bowl, beat the double cream to soft peaks using a whisk. An electric whisk is easier, but if whisking by hand, you will need a balloon whisk, a sturdy bowl and elbow grease – it should take no more than 3-5 minutes.
  • Gently fold the whipped cream into the mascarpone mixture, then carefully spoon the cheesecake filling over the chilled biscuit bases in the Easter eggs.
  • Carefully level the surfaces with a palette knife or spatula, then chill for at least 2 hours (preferably overnight) until firm and set.

STEP 4 – Make the chocolate sauce

  • In a small microwave-safe bowl, microwave your milk for 30 seconds, until simmering. Remove from microwave and stir in chocolate until melted and smooth. Leave to cool.

STEP 5 – The fun part – decorating the Easter Egg Cheesecakes

  • Scatter your cheesecake-filled eggs with your chosen Easter treats, then drizzle with caramel or chocolate sauce.

If you make this no-bake Easter egg cheesecake, let us know what you think. Tag @mcqueensdairies in your photo and add the hashtag #McqueensMakes in your caption.

Enjoy this recipe? We have plenty more tasty recipes for you to enjoy on our blog.

Easy Pancake Recipe for Shrove Tuesday

Make the perfect pancakes this Shrove Tuesday with our Easy Pancake Recipe. This light and fluffy tasty snack is sure to be a winner at the breakfast table. 

Easy Pancake Recipe

Prep Time 10 minutes
Cook Time 5 minutes
Servings 2 People


  • 100 Grams Plain flour
  • 2 Large McQueens Dairies Free Range Eggs
  • 300 ml McQueens Dairies Milk
  • 1 tbsp Sunflower or Vegetable Oil


  • Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
  • Set aside for 30 mins to rest if you have time, or start cooking straight away.
  • Set a medium frying pan over a medium heat and carefully wipe it with some oiled kitchen paper.
  • When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
  • Serve with butter, syrup or your favourite filling….and enjoy!

Did you know, that pancakes were traditionally eaten on Shrove Tuesday? This was a day of feasting and partying before the beginning of Lent. Pancakes were a good way to use up stores of about-to-be-forbidden perishables like eggs, milk, and butter. 

There is no doubt that pancakes are a great breakfast treat or snack. You can top it with fresh fruit for more of a breakfast option. Or drizzle in chocolate for a treat. You can also add some fruit such as blueberries into your pancake batter for an alternative taste. The BBC’s recipe for fluffy pancakes which could be applied to the above recipe says: 

“For extra-fluffy pancakes substitute self-raising flour for plain flour and still use the baking powder. Serve the pancakes with fresh strawberries and good vanilla ice cream. Use half buckwheat flour and half plain flour and serve with maple syrup and bacon. You can also add one teaspoon of ground cinnamon to the buckwheat batter and serve with caramelised apple slices and thick double cream” 

We would love to see your creations! Share your pancakes with us by using the #McQueensMakes hashtag!

Easy Pancakes Recipe

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Whether you’re baking for your Valentine, Galentine, or a bit of self-love, nothing says ‘I love you’ more than a baked Valentine gift and these heart-shaped iced biscuits are the ideal treat; soft, sweet, and delicious!

Before you get your heart set on making these, tasty treats, don’t forget to add a carton of our free-range eggs to your order!

If you make these easy heart-shaped iced biscuits, let us know what you think! Tag @mcqueensdairies in your photo and add the hashtag #McqueensMakes in your caption!

Heart-Shaped Iced Biscuits

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Snack


For the biscuits

  • 200 grams unsalted butter (softened)
  • 200 grams golden caster sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • 400 grams plain flour (plus extra for dusting)

To decorate

  • 8-12 19g coloured icing pens


Making the dough

  • Heat oven to 200C/180C fan/gas 6
  • Put the butter in a bowl and beat it using an electric whisk until soft and creamy.
  • Beat in the sugar, then the egg and vanilla and finally the flour to make a dough (If the dough feels a bit sticky, add a little more flour and knead it in.)

Forming the dough

  • Cut the dough into six pieces and roll out one at a time to about 5mm thickness on a floured surface. 
  • Cut out heart shapes by and or with a heart-shaped cutter, and peel away the leftover dough at the edges. Re-roll any off-cuts and repeat.

Baking the biscuits

  • Transfer the whole mat or the individual biscuits to a baking sheet (transfer them to baking parchment if not using a mat) and bake for 7-10 mins or until the edges are just brown. You should be able to fit about 12 on each sheet. If you are using two sheets, then the one underneath will take a minute longer.
  • Leave to cool completely and repeat with the rest of the dough. 


  • Ice the biscuits using the pens to make stripes or dots, or colour in the whole biscuit if you like. They will keep for five days in an airtight container.

A winter warmer like no other, our recipe for vegan lasagne with vegan white sauce (Bechamel) will serve you up a plate of cosiness and comfort for the cold winter nights ahead.

This recipe is guaranteed to impress even the most avid meat-eaters in your life. It’s comforting, filling, satisfying and full of flavour!

Usually, Bechamel consists of butter, flour and dairy milk, but our vegan bechamel sauce recipe contains no dairy products. Instead, we’re going to replace the butter with olive oil and the dairy milk with vegan milk. Any unflavoured vegan milk will work, but we find unflavoured oat milk and unflavoured soya milk works the best and make this sauce just as rich and creamy as dairy milk – perfect for lasagne!

Make this easy vegan recipe and let us know what you think! Make sure to tag @mcqueensdairies in your photo and add the hashtag #McqueensMakes in your caption!

Vegan Lasagne Recipe

Vegan Lasagne with Vegan White Sauce (Bechamel)

A healthy vegan lasagne with vegan white sauce (Bechamel) that's comforting, filling, satisfying and full of flavour!
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 404 kcal


For the filling

  • 4 tsp olive oil
  • 1 white onion finely chopped
  • 2 garlic cloves crushed
  • 500 grams meat-free vegan mince
  • 2 tbsp tomato purée
  • 800 grams chopped tomatoes 2x 400g tins
  • 1 tbsp dried mixed herbs
  • 1 tsp caster sugar
  • 8-10 sheets no pre-cooking required lasagne sheets

For the white sauce (Bechamel)

  • 2 tbsp olive oil
  • 25 grams plain flour
  • 600 ml oat milk (oat milk or soy milk works best for this recipe)
  • 1 tbsp nutritional yeast flakes
  • 1/2 tsp nutmeg
  • 100 grams dairy-free cheese alternative grated


Make the filling

  • Preheat the oven to 200°C (180°C fan oven) mark 6.
  • Heat 2tsp oil in a large pan over medium and fry the onion, with a pinch of salt, for 10min, until beginning to soften.
  • Add remaining 2tsp oil, the garlic and mince and fry for 10min.
  • Stir in the tomato purée; cook for 1min
  • Add the tomatoes, mixed herbs, sugar, 200ml water and seasoning.
  • Simmer for 10min to reduce.
  • Remove from heat and set aside.

Making the white sauce (Bechamel)

  • Heat your frying pan on medium heat and melt the olive oil.
  • Turn down the heat to low, whisk in the flour and cook for 1min.
  • Remove the pan from the heat and gradually whisk in the oat milk and stir constantly until combined. This will help make it super smooth and creamy.
  • Return to heat and cook, stirring constantly, until thickened (it will need to simmer).
  • Remove from heat and stir in the nutritional yeast, nutmeg the cheese alternative.
  • Taste & season with salt and pepper.


  • Use hot milk. This helps the roux dissolve into the milk better
  • Add the milk slowly and stir constantly.  This will help make it super smooth and creamy.
  • Add a little more oat milk for a thinner sauce or add a little less oat milk for a thicker sauce.
  • Cook it on low heat (never high!)

Assemble your vegan lasagne

  • Spread half the tomato filling in the base of a deep 2-litre ovenproof serving dish.
  • Lay over half of the pasta sheets in a single layer to cover.
  • Top with half the white sauce. Repeat layering once more, ending with white sauce.
  • Sprinkle over the remaining cheese alternative.
  • Cook in the oven for 50min, until bubbling at the edges and golden on top.
  • Voila! A creamy vegan lasagne with vegan white sauce!

Poached Eggs | How to Microwave Eggs | Avocado and poached egg recipe

If you are an egg and avocado lover, then this recipe is for you. Poached eggs are an all time breakfast favourite, however when you add avocado to it, it becomes the ultimate healthy breakfast meal.

Avocado and poached egg recipe

Avocado & poached egg recipe


  • 2 Large McQueens Dairies free range eggs
  • 2 Slices of bread
  • 1/3 of an avocado, smashed
  • Salt and pepper for topping
  • Small handful of cherry tomatoes, sliced in half.


  • Bring a pot of water to boil (make sure to use enough water to cover the eggs when they lay in the bottom).
  • Crack the egg into a small individual cup, so that it's ready to pour into the water.
  • Using a spoon, begin stirring the water in a large, circular motion (like a tornado).
  • Once the water is really moving, add the eggs. The motion of the water will wrap the egg white around itself so the egg stays together as it cooks.
  • Cook the eggs for 2½ to 3 minutes, then remove with a slotted spoon.
  • Whilst the egg is cooking, toast your bread. The add the smashed avocado on top then add your poached egg.
  • Crack open your poached egg to reveal a perfectly poached, yellow yolk inside.

For best results, poach one egg at a time. However if you are tight on time, adding one after the other can also work. You may have to spin the water again before adding the 2nd one for the maximum effect. You can also pre make your poached eggs and simply add them into warm water before serving if you wish to make them ahead of time. If you find that the eggs whites are splitting, it means the water wasn’t swirled fast enough. To avoid this, make sure you insert the eggs as soon as the spoons comes out.

You can add various toppings to your avocado and poached egg meal. Cherry tomatoes are a healthy favourite to add but simply just adding salt and pepper is equally as nice. This recipe can be made the night before and simply heated in a microwave if you wish to have it for lunch the following day.

The great thing is, you can have eggs delivered straight to you doorstep along with your milk. This means you are never without if you are in the mood to make poached eggs with avocado on toast.

Avocado & poached egg recipe

Join thousands of happy McQueens Dairies customers and enjoy fresh daily milk delivered straight to your doorstep before 7am with our local milkmen.  Add on alternative milk, yoghurt, juice or just choose a milk and eggs delivery. Place your order in our online shop.

Eton Mess Recipe

Make up the strawberry swirled meringues and fruit puree the day before, then just layer with whipped cream and extra fruit in recycled jam jars and screw on the lids, take out to the garden in a basket or pack into a cool box for a picnic pud. 
Servings 6


  • 2 Egg Whites
  • 100 g Caster Sugar
  • 300 ml Double Cream
  • 200 g 0.1% Fat Fromage Frais
  • 225 g Strawberries, hulled, roughly chopped
  • 50 g Raspberries


  • Preheat the oven to 110°C (225°F), Gas Mark ¼. Line a large baking sheet with non-stick baking paper. 
  • Puree the strawberries and raspberries in a liquidiser or food processor then press through a sieve. 
  • Whisk the egg whites in a large clean dry bowl until they form stiff moist looking peaks and you feel confident that if the bowl was turned upside down the egg whites wouldn’t fall out!
    Gradually whisk in the sugar a teaspoonful at a time then continue whisking for a minute or two until really thick and glossy. 
  • Add 2 tablespoons of the berry puree then very briefly mix until marbled. Spoon into a large piping bag fitted with a 1.5cm (¾ inch) plain piping tube, pipe small rounds on to the lined baking sheet. Bake for 1¼ -1½ hours or until the meringues may be easily lifted off the paper. Leave to cool. 
  • To serve, lightly whip the cream until it forms soft swirls then fold in the fromage frais. Crumble the meringues then layer in jam jars or plastic containers with the remaining berry puree and diced strawberries. Decorate with the raspberries.  Add the lids and keep in the fridge until ready to serve or transport to a picnic in a cool bag with a frozen ice block to keep them cold. Serve with
    in 1½ hours or the meringues tend to lose their crunch.

French toast is a classic brunch favourite. In fact, it’s a favourite for any time of the day. It’s simple and quick to make and tastes delicious too. Whether you like it with maple syrup, bacon or some fruit, french toast is a meal that is sure to set you up for the day. However, how about adding a little bit of spice to your french toast? Cinnamon french toast is the perfect combination of sweet and savory whilst maintaining the classic french toast fluffiness. It is great for those who don’t like the ‘eggy’ taste as the cinnamon takes that away. Follow our recipe below on how to make light and fluffy cinnamon french toast.

Cinnamon French Toast

Prep Time 5 minutes
Cook Time 10 minutes
Servings 1 Person


  • 1 Large McQueens Dairies free range egg
  • 2 Slices of bread
  • 2 tbsp McQueens Dairies milk
  • 32 g Granulated sugar
  • 1 tsp Cinnamon
  • 2 tbsp Unsalted butter


  • In a bowl, whisk together the 2 McQueens Dairies eggs and milk.
  • Grab a plate and add the cinnamon and granulated sugar and gently mix together.
  • Heat the butter up in a large frying pan, waiting until it is bubbling.
  • Dip the bread into the egg/milk mixture and place into the frying pan. Fry for 2-3 minutes on each side until soft and golden brown.
  • Once the bread has been removed from the pan, quickly coat it in the plate of cinnamon and granulated sugar, repeat for both slices of the bread.
  • Serve immediately and enjoy.

With this cinnamon french toast recipe, you can top with anything you wish. You can go for the healthy option and choose fruit, such as blueberries, strawberries or a banana. Alternatively, if you are looking for something sweeter, you could add syrup or chocolate spread. If you prefer your toast a little crispier, simply leave the bread in the frying pan for slightly longer until it looks how you like it.

So now you know what to make with your McQueens Dairies eggs and milk. Our large free range eggs make for the perfect french toast amongst many other delicious breakfasts. If you would prefer to make traditional french toast, simply follow our recipe here.

Join thousands of happy McQueens Dairies customers and enjoy fresh daily milk delivered straight to your doorstep before 7am with our local milkmen.  Add on alternative milk, yoghurt, juice or just choose a milk and eggs delivery. Place your order in our online shop.

When life gets busy, we often look for convenience and quick & easy meals to see us through. Peanut butter overnight oats are the perfect quick breakfast solution. With only 5 ingredients required and only 5 minutes needed to prepare it.

What are overnight oats?

Overnight oats are a quick and easy breakfast meal or snack which is made by soaking oats overnight. They are simple to prepare (no cooking or ovens needed!) and great for when you need to plan your breakfast or snack ahead of time, especially for those with hectic mornings. Whilst this recipe is for peanut overnight oats, it can be easily amended to fit your preferred taste. We also think this peanut butter overnight oats recipe would make the perfect meal to enjoy after a session at the gym.

Peanut Butter Overnight Oats

Which types of oats should I be using?

The type of oats you use are important too. Using quick oats will cause them to become far to soggy when soaked in the milk. Using porridge oats will make for a different texture to the rolled oat which is thick in consistency. This is fine if you are happy with a thicker consistency however many people do prefer to use rolled oats. Rolled oats give a smoother texture and is generally the preferred type of oat when it comes to making your peanut butter overnight oats.

As previously mentioned, you do not have to add peanut butter to your overnight oats. You can adjust the ingredient to fit your own taste. Some people substitute the peanut butter for berries, yogurt or even chocolate spread if you want a sweeter version. Yogurt is a great alternative to add as it makes for a light and refreshing breakfast snack for your oats. At McQueens Dairies, we offer yoghurt to be delivered with your milk deliveries. Your local milkman will drop it off to your doorstep before 7am to ensure you have what you need to make your overnight oats.

Peanut Butter Overnight Oats

What do overnight oats taste like? Do they taste good?

If you like porridge or oat milk then we are sure that you will like overnight oats. The texture is what can put some people off, however once you have gotten used to the texture, you will start to enjoy them. The great thing about overnight oats is that there is no one strict recipe you have to follow. If you are allergic to nuts, add yogurt instead of the peanut butter, if you are unable to drink dairy milk you can simply use any milk alternative such as almond, coconut or oat milk.

Can you eat heat the overnight oats and eat warm?

Your peanut butter overnight oats can be eaten hot or cold. To heat, microwave for around 45-60 seconds or transfer to a saucepan and heat over medium heat until warmed through. Taking your peanut butter overnight oats to work means you save time and will save you money, stopping you from going to the shops for lunch.

peanut butter overnight oats

Can you use steel cut oats for this recipe?

Many recipes on the internet debate the success of using steel cut oats to make overnight oats. They will take longer, require more liquid, and probably won’t be quite as soft. They may also be more difficult to digest. We would recommend using rolled oats for this recipe.

How long do the peanut butter overnight oats last for?

If kept refrigerated your oats should last around 5 days. This is great for batch making ahead of time so you can quickly grab them for breakfast when rushing out the door or as a quick pre made snack.

Below is our recipe for peanut butter overnight oats. As already stated, you can switch out some ingredients for your own and try a variety of McQueens milk or other alternative milk products.

Peanut Butter Overnight Oats Recipe


  • 125ml McQueens Dairies milk (or any other milk alternative of your choice)
  • 2 tbsp Peanut Butter
  • 1 tbsp Maple Syrup
  • 45 grams Rolled Oats
  • Sliced banana, strawberries or raspberries (Optional)
  • Granola (Optional)


  • For the first step, add the milk, peanut butter, and maple syrup to a bowl (or other sweetener) and stir with a spoon to combine. (The peanut butter doesn’t need to be completely mixed with the milk but make sure it is slightly combined)
  • Then using a spoon, press down firmly to ensure all the oats are fully submerged in the milk.
  • Cover securely with a lid or seal and set in the refrigerator overnight
  • The following day, remove from the fridge and add your fresh fruit (optional) and enjoy.

You can play around with the recipe/quantity of ingredients to find what works for you. You can add a little vanilla to your oats and the recipe is completely open to your interpretation. The refrigeration part is key. Your oats need to be placed in the fridge for at least 6 hours and is usually best done at night time (hence the name, overnight oats).

Peanut butter overnight oats are a quick and easy breakfast meal or snack that can help you focus on doing things in the morning without having to worry about breakfast time. McQueens Dairies help take the stress out of mornings too. With delivery on your doorstep by the time you wake up, you have one less thing to worry about.

Peanut Butter Overnight Oats

Join thousands of happy McQueens Dairies customers and enjoy fresh daily milk delivered straight to your doorstep before 7am with our local milkmen.  Add on alternative milk, yoghurt, juice or just choose a milk and eggs delivery. Place your order in our online shop.

Whilst the convenience of having an almond milk delivery to your doorstep is one we all love, making your own can be just as fun. You might be wondering, how is almond milk made? This homemade almond milk recipe allows you to control the amount of sweetness and allows you to test different thicknesses to the dairy free milk.

Almond milk is a non dairy milk alternative made from almonds. It has a nutty flavour and a creamy consistency and can be used as a replacement for cow’s milk.  It’s a plant-based milk alternative that is suitable for vegans and contains no dairy or animal ingredients. It comes in different types such as sweetened and unsweetened. Unsweetened vegan milk is thought to be healthier for you and can be used in direct replacement for cow’s milk.

So, how is almond milk made? It is very simple to make your very own almond milk with the method only requiring only 2 ingredients, 10 minutes, and a blender.

Almond milk

How is Almond milk made?

Making your very own almond milk starts with soaking almonds overnight in cool water. Warm water will drain the flavour out of the almonds so make sure the water is cool, but not freezing cold. It is also important to leave the almonds in a fridge overnight and not out on the counter. In the morning, drain the almonds thoroughly and then add to a blender. In the blender, add water, salt and anything else you wish to add. You can add vanilla, dates or berries for different variations of flavours.

Once added, blend for 1-2 minutes until combined. Then using a nut milk bag, if you don’t have one of these you can easily use a clean tea towel, strain out the mixture into a bowl or glass.

How long your milk lasts depends on the temperature of your fridge and how fresh the ingredients are. On average we would say your milk should last around 4-5 days.

Homemade almond milk

We hope the answer to your question – ‘how is almond milk made?’ has been answered however if making homemade almond milk is not for you and you wish to have an almond milk delivery we offer unsweetened almond milk and sweetened almond milk. The creamy and fresh tasting almond milk can be delivered twice weekly to your doorstep by our local milkmen. The benefits of an almond milk delivery means you never have to worry about waking up to no almond milk.

Homemade almond milk

Join thousands of happy McQueens Dairies customers and enjoy fresh daily milk delivered straight to your doorstep before 7am with our local milkmen.  Add on alternative milk, yoghurt, juice or just choose a milk and eggs delivery. Place your order in our online shop.

When life gets busy, we often look for easy meals that can be made quickly. If you are running out the house but need a tasty meal idea, this recipe for an omelette which can be done in less than 5 minutes!

When you’re looking to create the perfect tasty omelette, you will have to consider the size of the pan. Too large a pan could cause the omelette to spread too thinly which is more prone to overcooking, while a small pan could make the omelette too spongy and thick to fold.

Removing your eggs from the fridge a few hours prior to making your omelette will help to form your omelette quicker once the eggs are in the pan.

Preparing all your fillings and ingredients first will help to make the process a lot quicker and easy to make before work. We are sure that you will love this easy to follow omelette recipe.

Quick and Easy Omelette

Prep Time 5 minutes
Cook Time 5 minutes
Servings 1


  • 2 Eggs
  • Pinch of Salt
  • 1 tbsp Cold water
  • Dash of oil


  • Take your eggs and crack them into a bowl –don’t put them directly into the pan as you need to mix them first!
  • Add a teaspoon of water and a pinch of salt andpepper before whisking until the white and the yolk are whisked together.
  • Add oil to the pan so that the mixture doesn’t stick and bring your pan to a high heat.
  • Pour in your mixture and cook on a high heat for two minutes, you can move your pan around to ensure the mixture takes the circular shape.
  • As the mix beings to come together, use a spatula to push the set egg towards the omelette centre
  • Cook the set omelette for another minute and loosen the edges with a spatula and fold the omelette in half.
  • Once out of the pan, serve immediately and enjoy your tasty omelette.


You can add any filling to your omelette such as tomato, cheese, onion, peppers or bacon. We are sure that you will love this easy recipe and you can even make this the night before work and reheat it at lunch time to make the perfect lunch snack.

McQueens Dairies Free Range Eggs

Why not try making your own omelette with McQueens Dairies Delicious Free Range Eggs? Our free range eggs can be added to your weekly deliveries in our online shop.

Remember to tag us in your quick and easy omelettes on Facebook or on Instagram using the hashtag #mcqueensdairies and we will re-share your delicious creations!

omelette recipe

Join thousands of happy McQueens Dairies customers and enjoy fresh daily milk delivered straight to your doorstep before 7am with our local milkmen.  Add on alternative milk, yoghurt, juice or just choose a milk and eggs delivery. Place your order in our online shop.

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