easy grab-and-go breakfast puddings 🥕

After a whirlwind trip to Italy, I’m back (and apologies for the newsletter being a week late!). Garofalo Pasta invited me and five others to experience the breathtaking southern region of Campania, and what a week it was! We explored the heart of Italy’s culinary traditions, visiting passionate local makers of olive oil and colatura di alici (an incredible fermented anchovy sauce).

One of the highlights was touring the Garofalo pasta factory in Gragnano, the birthplace of dried pasta. We learned all about the meticulous process behind making this iconic staple. Another standout experience was a day at the Nikko Romito Academy in Castel di Sangro, where we dove into the art of mastering pasta—truly unforgettable!

The trip was enriching on so many levels: I connected with amazing creatives, tasted the freshest local produce, sharpened my pasta-making skills, and indulged in incredible meals with sweeping views of the Amalfi Coast. Over the coming months, I’ll be sharing new recipes inspired by this incredible adventure, so stay tuned!

Now, about today’s new recipes! Lately, I’ve been experimenting with some of my favourite breakfast pudding flavours, which sparked an unexpected breakfast series. Featured today are: ‘Raspberry, Rose & Pistachio’ (my favourite), ‘Carrot Cake’, and ‘Chocolate, Banana & Peanut Butter’. These delicious puddings are the perfect grab-and-go option for busy mornings—they're a must-try!

THIS WEEK IN GATHERED: NEWSLETTER
🍓 Raspberry, Rose & Pistachio Overnight Oat Breakfast Puddings
🍌 Chocolate, Banana & Peanut Butter Overnight Oat Breakfast Puddings
🥕 ‘Carrot Cake’ Overnight Oat Breakfast Puddings
🍕 Things I’m Loving - this new pizza oven
🥰 From the Community

✨ Raspberry, Rose & Pistachio Overnight Oat Breakfast Puddings

These delicious raspberry overnight oat breakfast puddings combine the tartness of raspberries with the subtle floral notes of rosewater, all layered with creamy Greek yoghurt and wholesome oats. They're then topped with a sprinkle of slivered pistachios for a delicious crunch.

Whether you're a fan of grab-and-go breakfasts or just looking for something simple and wholesome, this recipe (along with the others in the series) is a delicious way to start your day.

Also in this breakfast pudding series: ‘Carrot Cake’ Overnight Oat Breakfast Puddings and Chocolate, Banana & Peanut Butter Overnight Oat Breakfast Puddings.

• 01 A classic—Essentials of Classic Italian Cooking: 30th Anniversary Edition by Marcella Hazan.

• 02 We recently got the new Gozney Arc XL Pizza Oven. Used it a few times now and loving it (I'll be sharing my pizza recipes very soon).

• 03 These are my favourite jams—naturally sweetened and such great quality. I grew up eating them, and now my own kids love them too. Our top picks are raspberry, blueberry, black cherry, apricot, and fig—so good!

• 04 'The Olive Bottle' by Maison Balzac.

• 05 I’ve been on the hunt for new mugs, and I’m loving these ones by CR X Robert Gordon.

In other news, the second recipe I filmed with Justine Schofield aired on Channel 10's Everyday Gourmet here in Australia. We baked my Vegan Caramel, Date & Fresh Ginger Self-Saucing Pudding, and I’ve linked the recipe and segment below if you’d like to watch.

Thanks for reading! As always, if you make anything, please tag me @gatherandfeast. I'd love to see and also feature you! Enjoy the recipes, have the best weekend, and I'll chat with you all soooon.

🍋 Ash x