If you follow me on Instagram you already know about my slight obssession with overnight oats. What’s there not to like: they are creamy, high in fiber, low in fat if you’re into that and topped with a berry compote they are just so easy to eat up on busy mornings. When I’m feeling hungrier than usual I’ll add some almond butter, banana, extra seeds or whatever else seems right at that moment.
Ingredients
- 1/2 cup gluten free rolled oats
- 1 tsp flaxseeds (milled)
- 1/2 cup water, almond milk or regular milk
- a pinch of cinnamon
- 1 cup mixed berries (I use frozen)
- 1 tsp chia seeds
- 1 tsp honey or maple syrup (optional)
- 3 tbsp your favorite almond butter or my almond cashew butter
Instructions
- Place the first 4 ingredients in a bowl, combine well, cover and let rest in the fridge overnight or for up to 24 hours
- In the morning, heat the berries in a small pan until they are hot and liquid forms, add the chia seeds and honey and take off the heat. Let rest 10 minutes.
- Add the berry mixture on top of the oats and drizzle with almond butter. At this point you can add any other topping you like from yogurt to hemp seeds.
