A quick breakfast that tastes so good you wouldn't believe it's vegan. My family enjoyed these beauties so much, it's now part of our weekly breakfast rotation and they can't get enough.
For this recipe, I made a Blueberry Almond and a Strawberry Pecan. A few of us have some serious nut allergies so we have to mix things up a bit, but talk about delicious! Always remember, eating healthy doesn't have to be tasteless or boring and the best part is, this recipe can probably be made using pantry and refrigerator staples you have in your kitchen right now.
Prep: 5 minutes
Total Time: 7 minutes
Yield: 1 serving
Ingredients
1/2 cup rolled oats
1/2 cup almond milk (I used Vanilla MALK)
1 tbsp ground flaxseed
1 tbsp almond butter (You can use any nut butter you desire)
1 tbsp date syrup (I use Joolies)
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 cup fresh berries, extra for garnish
Chopped nuts, toasted
Equipment
8" Skillet
Mixing Bowl
Wooden Spoon
16 oz mason jars
Directions
In a small skillet on medium-high heat, toast the chopped nuts until fragrant. Remove from heat and set aside.
In a mixing bowl, add the oats, milk, flaxseed, almond butter, date syrup, and spices.
Using a wooden spoon, mix the ingredients until combined.
Toss in the fresh berries and fill the mason jar.
Cover with the lid and refrigerator overnight. This is where the magic happens!
When you're ready to eat, garnish with fresh berries and toasted nuts.
Enjoy!
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