I’ve been making a conscience effort to bring breakfast and lunch to work as often as I can, and usually that means some meal-prep the night before. Overnight oats are a quick breakfast to make (prep is only about 5 minutes), and they are healthy and hearty, so win-win! I always add chia seeds to my oats because they are high in omega 3 fatty acids and have tons of fiber.
Scroll down for the VEGAN & GLUTEN-FREE OVERNIGHT OATS recipe I’ve perfected:
NUTRITION (including toppings):
Serving Size: 1 recipe, Calories: 522, Fat: 36 g, Carbohydrates: 83 g, Sugar: 28 g, Sodium: 85 mg, Fiber: 17 g, Protein: 16 g
INGREDIENTS (for 1 serving):
2/3 cup rolled oats
2/3 cup vanilla almond milk (use regular for less sweetness)
1 tablespoon chia seeds
1/2 tablespoon maple syrup (or whatever sweetener you prefer)
1/4 cup blueberries
1 tablespoon sliced almonds
- In a mason jar or small bowl that has a lid, add the oats, almond milk, chia seeds and maple syrup. Stir well to combine.
- Cover securely with lid and set in the fridge overnight, at least 5 hours.
- The next day, open up the lid and add desired toppings. Enjoy!
- Oats are best when eaten within 24 hours.