Overnight oats is one of my go-to breakfast meals. It’s easy to make and yet so tasty and can sustain me for most of the morning. It’s a simple recipe and takes less than 30 minutes to make.
INGREDIENTS
- ½ cup Quaker Gluten Free Quick Oats (can use rolled oats or steel cut)
- ½ cup of unsweetened almond milk (any non-dairy or nut milk of your choice)
- 1 tbsp almond butter (any nut butter of your choice)
- 1 tsp honey or maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract/essence
- Pinch of salt
- ½ banana, sliced (fresh or frozen)
- 1 or 2 tbsp blueberries
INSTRUCTIONS
INSTRUCTIONS
- In a small bowl or small mason jar (16oz or 500ml) add the oats, salt, cinnamon, and mix it all together.
- Add almond milk, honey, and almond butter to the oat mixture. Stir it all together, but not completely, especially if you like your almond butter bits in your overnight oats.
- Add the sliced banana on top and then top it off with the frozen blueberries.
- Seal the bowl or cover the mason jar with the lid and store in the refrigerator overnight for it to set or for up to 5-6 hours.
NOTES
For a warm option: If you are not a fan of having cold overnight oats, you can warm it up in a small saucepan/pot for about 1 minute at medium heat. Add more liquid to prevent the oats from getting dry and thick and there you go – tasty overnight oats.
Enjoy!
CocoaGirlinToronto 