By Filiberto Rios
In a medium bowl or jar, combine the rolled oats, almond milk, chia seeds, vanilla extract, and salt. Stir well to ensure all ingredients are thoroughly mixed.
Add the almond butter to the mixture and stir until well combined. The almond butter can be swirled in for a marbled effect or fully mixed in, depending on your preference.
Add in the mixed berries, gently folding them into the oat mixture so they are evenly distributed.
Taste the mixture and, if desired, add the maple syrup for additional sweetness. Stir it in completely.
Cover the bowl or jar with a lid or plastic wrap and refrigerate overnight, or for at least 6 hours, to allow the oats to soak and soften.
In the morning, give the oats a good stir, add more almond milk if a thinner consistency is desired, and enjoy cold. Optionally, top with additional berries or a drizzle of almond butter before serving.
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This Breakfast Vegan Gluten-Free recipe is ready in 15 minutes (plus overnight refrigeration) and features rolled oats, almond milk, chia seeds and other delicious ingredients. Contains 350 calories total.
In a medium bowl or jar, combine the rolled oats, almond milk, chia seeds, vanilla extract, and salt. Stir well to ensure all ingredients are thoroughly mixed.
Add the almond butter to the mixture and stir until well combined. The almond butter can be swirled in for a marbled effect or fully mixed in, depending on your preference.
Add in the mixed berries, gently folding them into the oat mixture so they are evenly distributed.
Taste the mixture and, if desired, add the maple syrup for additional sweetness. Stir it in completely.
Cover the bowl or jar with a lid or plastic wrap and refrigerate overnight, or for at least 6 hours, to allow the oats to soak and soften.
In the morning, give the oats a good stir, add more almond milk if a thinner consistency is desired, and enjoy cold. Optionally, top with additional berries or a drizzle of almond butter before serving.
Calories per Serving: 350
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