VEGAN, GLUTEN-FREE, REFINED SUGAR FREE
Because there are never enough variations of oatmeal for breakfast. This overnight chilled version reminds me of the instant oatmeal I used to eat as a child. The one that came in those little brown packets that you would tear open and pour in your bowl along with some hot water. This is an elevated version of my favorite variety: featuring freeze-dried strawberries and our creamy homemade cashew milk.
Follow along with me HERE
INGREDIENTS
Serves 2 1 cup quick-cooking gluten-free oats
1 tsp of chia seeds
1.5 cups of cashew milk
1/4 cup freeze dried strawberries, chopped (or any berry of choice)
Sprinkle of flaky sea salt
Opt: Sprinkle of unsweetened coconut flakes
DIRECTIONS
Add oats, chia seeds, strawberries and flaky salt to a container and mix.
Add the cashew milk and mix well until dry ingredients are fully coated.
Store in the refrigerator overnight and enjoy in the morning with a sprinkle of coconut flakes on top!
