Gluten-Free Overnight Oats

Preparation time: 5 minutes

Servings: 2-3

Ingredients

1 tsp of chia seeds
1 tsp of linseeds
1 cup of rolled oats (choose certified gluten-free if allergic or sensitive e.g. quinoa or brown rice flakes or if grain free use seeds, nuts and coconut flakes instead)

1/2 cup of plain, unsweetened coconut yoghurt
1/2 cup almond milk (Pure Harvest or Nutty Bruce unsweetened)
1 tsp of stevia and monkfruit sweetener or raw honey (optional)
1/4 tsp of cinnamon powder
Generous pinch of cardamom powder
1 cup of frozen blueberries

TOPPINGS

1/2 cup of coconut yoghurt
1 tbsp of almond butter
1/2 passionfruit
Fresh mint

Method

Put the chia seeds, linseeds and oats in a bowl, mix and set aside. Add the remaining ingredients into a high speed blender and blend for 30 seconds in at high speed. Pour the blueberry smoothie mixture over the dry ingredients in the bowl, stir them well to combine and transfer into the fridge for one hour or ideally overnight.

In the morning, distribute between two glass jars and layer with some more coconut yoghurt, almond butter, passionfruit and fresh mint. I recommend that you get the overnight oats out from the fridge early enough so that when you eat them they are room temperature to aid digestion.

Enjoy!

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