After the birth of my 10-month-old daughter, I have found that my morning breakfast routine has been lacking excitement.
Most mornings I was making two eggs and eating a handful of berries if I found the time.
The problem with this is that I would eat around 6:30 a.m. and then be starving at work by 9 a.m. and also, let’s be honest, I could use the extra time to get my daughter and myself ready for the day.
Here is an easy and super-quick overnight oats recipe that is both healthy and satisfying.
When put to the test it was definitely tasty and kept me full until about 10:30 a.m. that morning. This base recipe can be used in many ways with different mix-ins and toppings.
I used vanilla goat’s yogurt because that's what I had in the house, but I would only recommend this to people who enjoy the tanginess of goat’s milk or those who aren't afraid of new things!
If you want to skip the yogurt I would just use ¾ cup of almond milk to keep the mixture from being too runny.
Here is the recipe:
• 1/2 cup of dry oats (not instant)
• 1 cup of almond milk (although you can use cashew or coconut if you want)
• ¼ cup of yogurt (full fat is best)
• 2 tbsp of chia seeds
• 1 tbsp of pure maple syrup
If you’re looking for a fall festive treat, try my pumpkin spice recipe:
• 1/2 cup of oats
• 3/4 cup of unsweetened almond milk
• 1/4 cup of grass fed whole milk vanilla yogurt
• 2 tbsp of chia seeds
• 1 tbsp of pure maple syrup
• 1/2 tsp cinnamon
• 3 tbsp of organic pure pumpkin
Just add to any glass container and leave in the fridge overnight and voila, a wholesome and filling breakfast to go!
For more clean eating recipes and non-toxic lifestyle tips, like my page on Facebook by going to: https://www.facebook.com/greenmomonthego
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