Have you ever had overnight oats for breakfast? If not, you have to try. It’s such a healthy and quick way to eat oats, and it really makes a nutritious breakfast – especially if you want to have oats but don’t have time to cook in the morning. You simply soak the oats with almond milk (or coconut milk if you prefer) overnight, and then in the morning, you add your favorite toppings. That’s it! So easy, and so yummy!
I used instant gluten-free oats but you could also use rolled oats if you prefer – the texture will be different though. Oats are naturally gluten-free but because of cross-contamination, gluten can be found in oats. This is why I like to purchase oats that are labeled gluten-free. Oatmeal is very nutritious and a great way to add fiber and antioxidants in the diet. Oats help to lower cholesterol and balance blood sugar levels.
I also added ground flax seeds to add even more fiber as well as essential fatty acids. They also make the porridge a little thicker. The maple syrup is a really nice touch but feel free to use coconut sugar if you prefer. I’ve added fresh blueberries and nectarines for colors and also because they are in season and make a great combination of flavors.
This healthy breakfast serves one, and is vegan and gluten-free if using gluten-free oats. It really makes a great breakfast for weekdays!
- ½ cup gluten-free oats, instant or rolled (texture will vary)
- ½ cup unsweetened almond milk
- 1 tbsp ground flax seeds
- 2 tsp pure maple syrup (or coconut sugar)
- ½ nectarine, diced
- In a bowl, combine oats and milk. Give it a stir and store in the refrigerator.
- In the morning, add flax seeds, pure maple syrup and fruits. Enjoy.