I recommend doubling or tripling this recipe to have a light but filling summer breakfast ready to go. They keep up to 3 days.
0.75 cup homemade unsweetened nut or coconut milk
1 tbsp chia seeds
2 tbsp almond butter, salted (or add a pinch of sea salt if not)
1 medjool date, pitted and chopped as small as you can
0.25 tsp pure vanilla extract
0.50 gluten free rolled oats
blueberries and blackberries to top
2 tsp unsweetened raw cacao powder (optional)
1
In a mason jar or small glass dish, combine all ingredients except for oats and berries. Still with a fork to combine.
2
Add oats and stir well to ensure all oats are coated.
3
Cover and allow oats to sit overnight or for ~6 hours.
4
Top with berries and enjoy!
You can also use crunchy or creamy almond butter. Not evenly distributing it creates a nice swirl of butter. For a little more crunch, add cocoa nibs and chia seed to the topping. And for an even creamier, richer oat blend, try adding a couple of tablespoons of Greek yogurt to the mix. Play with the combination to adjust to your liking!
Ingredients
0.75 cup homemade unsweetened nut or coconut milk
1 tbsp chia seeds
2 tbsp almond butter, salted (or add a pinch of sea salt if not)
1 medjool date, pitted and chopped as small as you can
0.25 tsp pure vanilla extract
0.50 gluten free rolled oats
blueberries and blackberries to top
2 tsp unsweetened raw cacao powder (optional)
