Mondays are never easy but this superfood-rich bowl of oats is going to kickstart your week. This is the perfect grab-and-go breakfast that will leave your belly full of nutrients and oh-so-satisfied. This gluten-free, refined sugar-free and vegan recipe can be whipped up in just a few minutes.
Ingredients:
For the overnight oats
1 cup gluten-free rolled oats
1 1/2 cups unsweetened non-dairy milk of choice
2 tablespoons unsweetened shredded coconut
2 tablespoons maple syrup
1 tablespoon virgin coconut oil melted
1 tablespoon flax seeds
1 tablespoon chia seeds
2 teaspoons maca powder
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon mesquite
Pinch of salt
Pinch of black pepper
For the berry compote:
1/3 cup strawberries
1/3 cup blueberries
1/3 cup raspberries
2 teaspoons chia seeds
Method:
1. In a large bowl, stir together all of the ingredients for the oats. Cover with plastic wrap, and place in the refrigerator for at least 6 hours or preferably overnight. Stir before serving.
2. For the berry compote: mash the berries in a small bowl then microwave for one minute. Stir in the chia seeds. Microwave for one more minute, and then let cool slightly. Serve with oats.
3. If you prefer to eat your oats warm, cover with plastic wrap and microwave for 1-2 minutes, or until warmed through.