Vegan, Gluten-free Almond and Berry Overnight Oats
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 4 hrs 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g oat flakes, luten-free
- 2 teaspoon chia seeds
- 100 ml water
- 30 g blueberries
- 10 almond (s), whole
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 teaspoon sugar beet syrup or maple syrup
- 1 teaspoon almond butter, unsweetened
- 5 raspberries
Print Recipe
Pin Recipe Instructions
- Pour the oatmeal along with the chia seeds into a key or glass. Add the water and stir. Now add the blueberries, the almonds, the lemon juice, the cinnamon and, for the contrast to the lemon juice, the sugar beet syrup and mix everything well again. Place in the refrigerator overnight (or at least for 4 hours).
- The next day, pour into a fresh bowl and add the almond butter and raspberries as a topping.
- The vegan power breakfast is ready!
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