Blended Overnight Oats

Vegan, dairy-free, egg-free, refined sugar-free, wheat-free option

〰️

Serves 2

〰️

Vegan, dairy-free, egg-free, refined sugar-free, wheat-free option 〰️ Serves 2 〰️

If you’ve given overnight oats a go in the past but you couldn’t get around the texture of them, then this recipe is for you! These breakfast jars are perfect to help get you out of the door as smoothly as possible in the mornings. The plant-based proteins and dietary fibre in these oats will keep you feeling satisfied all morning long. Not to mention the pre- and pro-biotics in this breakfast. Dosing you up with good gut bugs and then feeding them fibre to keep them happy. Talk about an overachiever.

To see a video of how to make this dish, click here.

INGREDIENTS

• 1/2 cup rolled oats

• 2 teaspoon chia seeds

• 1 cup plant-based milk (oat is my favourite)

• 2 tablespoons natural peanut butter

• 2 teaspoons maple syrup

• Pinch of sea salt

• 1 banana, sliced

• 1/2 cup raspberries (or any fruit that you fancy)

• 160 grams dairy-free protein yoghurt (my favourite is Cocobella vanilla)

• 2 tablespoons roasted peanuts, chopped

METHOD

1. Place the oats, chia seeds, plant-based milk, peanut butter, maple syrup and sea salt in a high speed blender like a NutriBullet. Blend until smooth.

   1/2 cup rolled oats

   2 teaspoon chia seeds

   1 cup plant-based milk

   2 tablespoons natural peanut butter

   2 teaspoons maple syrup

   Pinch of sea salt

2. Divide the mixture evenly between two glass jars. Add a layer of banana and raspberries to each jar. Top with protein yoghurt and chopped peanuts. Refrigerate overnight and enjoy!

   1 banana, sliced

   1/2 cup raspberries

   160 grams dairy-free protein yoghurt

   2 tablespoons roasted peanuts, chopped

3. These jars can be stored for up to three days in the fridge. Perfect to grab on your way out the door!