There are so many great combinations of overnight oats. This is one of my favorite fall/winter versions, sweetened with dried cranberries and banana. I love the extra crunch from the cacao nibs and buckwheat groats, not to mention the extra health benefits of antioxidants, fiber, and minerals. The chia seeds contribute omega 3 fatty acids for brain health. This heart healthy breakfast is delicious, nutritious, and filling!
Serves 1
Ingredients:
16 ounce mason jar with lid
1/3 cup rolled oats
2 tbsp buckwheat groats
1 scant tbsp chia seeds
1 scant tbsp cacao nibs
1 tbsp dried cranberries
1/2 tsp cinnamon or pumpkin pie spice
Pinch of salt
1/2 tsp vanilla extract
1/2-3/4 cup unsweetened almond milk
1/4 chopped banana
Optional toppings: fresh fruit, coconut flakes, nuts, yogurt
note: This dish is sweetened by the added banana and dried fruit, however, add 1-2 tsp of maple syrup or use sweetened plant milk if you like things sweeter.
Instructions:
Place all dry ingredients (oats through salt) in a mason jar and shake to mix. Add 1/2 cup almond milk or enough to cover the oats, the vanilla, and banana and shake again. Add more milk if necessary (it should cover the oat mixture).
Cover and place in fridge overnight. Add any optional toppings in the morning and enjoy!
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