gluten-free breakfast, overnight oats, no-cook recipe, recipe

1. Gather the ingredients

  • 1/3 cup gluten-free rolled oats
  • 1 cup almond milk or other non-dairy milk
  • 1 Tbsp chia seeds
  • 1/2 Tbsp flax seed oil (optional, but recommended for extra fiber and Omega 3s)
  • 1 Tbsp maple syrup
  • 1/2 tsp ground cinnamon (optional)
  • Fresh fruit for layering parfaits or for topping

For the fruit purées:

  • fresh fruit (I used 1 cup each of strawberries and mangos, but I think any berry would be delicious, as would kiwi)

how-to, recipe, healthy recipe, breakfast

2. Combine the ingredients

Combine all of the ingredients in a bowl. The listed measurements make one hearty serving of overnight oats, but the recipe is extremely easy to multiply. Sometimes I make enough for several mornings and store them covered in the fridge.

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overnight oats, vegan, vegetarian, no-cook recipe

3. Stir well then refrigerate overnight

Stir all of the ingredients well with a whisk or fork. Make sure the chia seeds are well-combined so that they can plump up to the right consistency. Store covered in the fridge overnight or at least 8 hours.

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4. Make the fruit purées

Blend your fruit (peel or hull if necessary first) in a high-speed blender. Pour blended fruit into squeeze bottles. One cup of fruit puréed makes plenty of topping for several oat bowls, but you can store extra in the fridge for several days and use as a topping for ice cream, fruit salads, or other baked goods.

overnight oat bowls, kid friendly, how to, vegan breakfast

5. Decorate the oat bowls and enjoy

Remove the bowls from the fridge and decorate with fresh fruit and the fruit purées. You can also layer the oats and fruit to make a fun parfait. Hand over the squeeze bottles and give the kids a chance to “play” with their food.

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