Serves 2
1 cup rolled (traditional) oats
20 almonds
2 tbs pepitas (pumpkin seeds)
2 tsp ground cinnamon
2 tbs dried cranberries
1/2 cup of preferred milk / mylk
1/2 cup water
favourite fruit
2 tbs yoghurt of your choice (coconut, cow's, soy etc)
1 tsp maple syrup / honey
1. Place oats and almonds in a food processor and pulse a few times to make the oats slightly smaller (be careful as you don’t want oat flour). This will improve the texture of your overnight oats.
2. Pour oats and almonds into a bowl and add all other dry ingredients, mix well. If you will be taking your breakfast to go, pour into a jar or container with a tight-fitting lid.
3. Pour in the milk / mylk and water, cover and place in the fridge overnight.
4. In the morning, scoop out your serve, add a dollop of yoghurt or a splash of milk to loosen the mixture, add some fruit and breakfast is served.
To max out even further on the prebiotics, replace 1 tbs of the oats with 1 tbs of almond meal. This will turn these already delicious oats into an amazing, creamier breakfast full of nutrients.
Double or triple this recipe to serve more as it will last up to 4 days in the fridge so make enough for the week.
No problem - use quick oats and flaked almonds instead.
Simply use a plant-based mylk
