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Vegan, gluten-free almond and berry overnight oats

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Ingredients for 1 servings:

  • 50 g oat flakes, gluten-free
  • 2 tsp chia seeds
  • 100 ml water
  • 30 g blueberries
  • 10 almonds, whole
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
  • 1 tsp beet syrup or maple syrup
  • 1 tsp almond butter, unsweetened
  • 5 raspberries

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 10 minutes

the quick and healthy breakfast

Combine the oats and chia seeds in a bowl or glass. Add the water and stir. Now add the blueberries, almonds, lemon juice, cinnamon, and, for a contrast to the lemon juice, the sugar beet syrup, and mix everything well again. Refrigerate overnight (or for at least 4 hours). The next day, pour into a fresh bowl and top with the almond butter and raspberries. Your vegan power breakfast is ready!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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