This filling breakfast takes only a few minutes to prep the night before and only a few minute to put together in the morning. Yay. Stress free mornings.
I have a base that I make then add whatever toppings people like in the morning.
This is one of our favourites – raspberry coconut. Simple because I always have a frozen bag of raspberries in the freezer and shredded coconut. This one, I add all ingredients before it goes into the fridge for the night so it’s ready with no prep in the morning. (Another reason why it’s a favourite!)
Here are a few more options… the chocolate variations I use mostly for after school snacks.
Cacao powder and cacao nibs are high in antioxidants, iron, magnesium and fibre. Shredded coconut is also high in fibre… even more fibre still from chia seeds; they are also a great source of omega 3s and calcium. This super seed is what will thicken the mixture over night, replacing what is traditionally used in a recipe like this – yogurt, making it dairy free.
dairy free, vegan, gluten free, raw
• 2 cups gluten free rolled oats
• 2.5 cups dairy free milk (almond, cashew or rice)
• 2 tbsp chia seeds
• 1 tbsp maple syrup
Mix all of the above in a glass container and store in the fridge overnight (minimum 6 hours). It’s that simple. Here are some topping options, shown in photos above:
RASPBERRY COCONUT Add 1-2 tbsp coconut and 1 cup frozen or fresh raspberries before storing in the fridge overnight. People can drizzle extra maple syrup if needed. (I find the raspberries sweeten it while soaking overnight.)
CHOCOLATE BANANA WALNUT Add 1-2 tbsp cocoa or cacao powder in mixture overnight; next day, add sliced bananas, crushed walnuts; cinnamon & more maple syrup optional.
BANANA CACAO In the morning, add cacao nibs (crushed cacao beans), banana slices, cinnamon and walnuts. More maple syrup to taste.
ALMOND BUTTER HEMP In the morning, add hemp seeds, cinnamon, sliced bananas, and a plop of almond butter.