I love to make a bit batch of these at the beginning of the week in little mason jars that I can just grab in the morning on my way to work. The addition of the seeds and nuts give the oats a protein and fibre boost, and some coconut or nut butter provides some nourishing fat to keep you full until lunch.
1 cup rolled gluten free oats
1 tbsp seeds (pepitas or sunflower)
1 tbsp chia seeds
1/2 cup nut mylk (almond/rice/coconut milk or coconut water)
1 tbsp coconut or sheeps milk yoghurt, unsweetened
½ teaspoon ground cinnamon/vanilla/orange rind
Serve- 1 tbsp sliced seasonal fruit such as kiwi /berries/grated apple/ or tsp ABC nut butter/coconut yoghurt for low sugar option. Top with extra seeds or dessicated coconut chips for added crunch.
1. Mix oats, seeds, spices, mylk and yoghurt and store in an airtight container in the fridge
2. Serve cold with chosen topping in the morning or heat on stove for a winter warmer