Making Breakfast Easy

In just a few minutes, make breakfast the night before, and it’s ready in the morning. If you haven’t tried overnight oats before, this is a great recipe to start with. I love Angela Liddon’s website  Oh She Glows;  although I don’t think I will ever be vegan, I’ve made many recipes from her website. Her cookbook is one of only three I have in my kitchen—that’s how much I use it.

There are innumerous recipes for overnight oats. The more I make them, the more concoctions I come up with depending on fresh and frozen fruits (and nuts) I have on hand.

If you don’t like the texture simply skip the chia seeds. Instead sprinkle a tablespoon or two of ground flaxseeds and mix in right before eating.

Overnight Oats

Print Recipe

• CourseBreakfast

Servings

1 bowl

Servings 1 bowl

Overnight Oats Print Recipe CourseBreakfast Servings 1 bowl Servings 1 bowl

Ingredients

• 1 banana large, mashed
• 2 tablespoons chia seeds
• 1/4 teaspoon cinnamon
• 1/2 cup rolled oats gluten-free
• 3/4 cup almond milk
• 1/4 teaspoon vanilla extract pure, optional

Suggested toppings

• granola
• fresh fruit
• coconut flakes
• pure maple syrup
• cinnamon
• nuts and seeds

Adjust servings: bowl

Units:MetricUS Imperial

Instructions

1. In a small bowl, mash the banana until almost smooth. Now stir in the chia seeds and cinnamon until combined.
2. Stir in the oats, almond milk, and vanilla (if using). Cover and refrigerate overnight, or a minimum of 2 hours.
3. In the morning, stir the oat mixture to combine. If your Vegan Overnight Oats have a runny consistency even after they soak, simply stir in an additional 1 tablespoon chia seeds and place the mixture back in the fridge until it has thickened up. If the oat mixture is too thick, simply add a splash of milk and stir to combine.

Recipe Notes

Source: Oh She Glows

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