Vegan, raw, delicious, nutritious and portable!
Best of all, you make it the night before and grab for an on-the-go breakfast or post-yoga snack. High in fiber and healthy fats, this breakfast eats like a dessert.
- 1/3 cup uncooked, rolled oats
- 1/3 cup plant-based milk (almond, hemp, soy, rice)
- 1/4 cup canned coconut milk or coconut yogurt
- 2.5 tsp chia seeds
- 2 tsp maple syrup
- 1/4 tsp vanilla (or cacao powder)
- shake of cinnamon
- 4-6oz blueberries (or raspberries)
Add all ingredients (except fruit) to 12oz canning jar. Screw on lid and shake until well-mixed. Add berries, return lid, and tip/swirl until fruit is mixed. Don’t shake unless you want squashed fruit!
Refrigerate overnight and you have a low sugar, high fiber, portable, morning meal that is a good source of calcium, iron, and vitamins C, D, and K. Experiment with a blueberry-vanilla version and a raspberry-chocolate version, too. Keeps for two days in the refrigerator.
A 6 oz serving (1/2 jar) = 212 kcals, 7g fat, 7g fiber, 7g protein.
Author: Tahirih Linz
Apprentice Editor: Toby Israel/Editor: Renee P
Photo: Courtesy of Author