Ingredients
Main ingredients
- 1 cup gluten-free rolled oats
- 1 cup almond milk (or other plant-based milk)
- 1 ripe banana mashed
- 1 tsp vanilla extract
- 1/4 cup almond or coconut yogurt
- 1 cup fresh strawberries, sliced
- 1 tbsp maple syrup (optional)
- 1/4 tsp cinnamon
Method
Preparation
- In a bowl, mix the rolled oats, almond milk, mashed banana, and vanilla extract.
- Stir in the almond or coconut yogurt until well combined.
- Add the cinnamon and maple syrup, then mix again.
- Gently fold in the sliced strawberries.
- Divide the mixture into two jars or containers.
- Cover and place in the fridge overnight (or for at least four hours).
Serving
- In the morning, give it a good stir and add more strawberries on top if desired.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 58gProtein: 8gFat: 6gSaturated Fat: 1gSodium: 90mgFiber: 8gSugar: 15g
Notes
Store leftovers in an airtight container in the fridge. They should stay fresh for up to 3 days. If preparing for a few days in advance, keep the strawberries on the side and add them just before serving. Use any plant-based yogurt to your liking.
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