Serves: 1
1 cup unsweetened plant based milk
1 tbsp chia seeds
2 tbsp natural salted peanut butter or almond butter
2 tbsp maple syrup
1/4 cup gluten-free quick cooking rolled oats
If using unsalted peanut butter, add 1/8 tsp salt with peanut butter and mix peanut butter with salt.
To a small bowl, add milk, chia seeds, peanut butter and maple syrup and stir with a spoon to combine. The peanut butter does not need to be completely mixed with the milk (doing so leaves swirls of peanut butter to enjoy the next day)
Add oats and stir for few more times. Then press down with a spoon to ensure all oats have been moistened and are immersed in milk.
Cover and refrigerate overnight.
Toppings
banana, sliced
berries
The next day, garnish with desired toppings and enjoy.
Source: minimalistbaker
Taste Note: AWESOME and heavy, keeps you fill for long time, good breakfast to have before a long hike.
1 cup unsweetened plant based milk
1 tbsp chia seeds
2 tbsp natural salted peanut butter or almond butter
2 tbsp maple syrup
1/4 cup gluten-free quick cooking rolled oats
If using unsalted peanut butter, add 1/8 tsp salt with peanut butter and mix peanut butter with salt.
To a small bowl, add milk, chia seeds, peanut butter and maple syrup and stir with a spoon to combine. The peanut butter does not need to be completely mixed with the milk (doing so leaves swirls of peanut butter to enjoy the next day)
Add oats and stir for few more times. Then press down with a spoon to ensure all oats have been moistened and are immersed in milk.
Cover and refrigerate overnight.
Toppings
banana, sliced
berries
The next day, garnish with desired toppings and enjoy.
Source: minimalistbaker
Taste Note: AWESOME and heavy, keeps you fill for long time, good breakfast to have before a long hike.
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