Another start to a new week. How we attack our Mondays can really set the tone for the days to come. And let’s be honest, being positive and upbeat doesn’t always happen as naturally on Monday mornings as it does let’s say on a Saturday morning. So why not start with a healthy, mess-free, fuss-free, stress-free breakfast that can help you ease into the week?
That’s the beauty of overnight oats. They are so easy to prepare, so versatile and make a great – not to mention healthy – breakfast you can enjoy at home or on-the-go. Simple, satisfying and yes, a sustainable plant-based way to start your day.
The universal template for vegan overnight oats is simple: 1/2 cup rolled oats, 1-2 Tbsp chia seeds, and 1 cup unsweetened non-dairy milk. From there, the sky is the limit to create different flavours. We needed a kid-friendly, school-friendly option that would also be substantial and tasty. This recipe is just that. We use pumpkin seed butter and pair it with cranberries and shredded coconut for a truly decadent recipe.
Serves: 1 large portion or 2 smaller portions
Prep time: 5 minutes
Chill time: 4 hours or more
1/2 c rolled oats
1 c unsweetened non-dairy milk
1 Tbsp maple syrup
1 tsp vanilla
2 Tbsp Chia seeds
2 Tbsp dried cranberries
1 1/2 Tbsp pumpkin seed butter
2 Tbsp unsweetened shredded coconut
- Pour all ingredients into a mason jar or Tupperware. Stir or shake until all ingredients all blended.
- Refrigerate for at least four hours or overnight. Enjoy!