I’m kind of obsessed with overnight oats right now, possibly because I’ve had a smoothie for breakfast for the last I can’t remember how many months. Besides giving me a break from smoothies, I love that it takes about 10 seconds to prepare the evening before and it’s ready to go for breakfast! Plus I can still get in my daily breakfast chia seeds! I used my fresh, new, shiny homemade almond milk for this recipe and it was delicious.
Now, why eat chia you ask? Well it’s a little power-packed seed of goodness that I would highly recommend adding to your diet! The list of health benefits of chia seeds is long and impressive. Chia is a fantastic vegetarian source of omega fatty acids, it’s high in protein and full of minerals, vitamins and fibre. They’re also high in magnesium, calcium, iron and antioxidants and they’re vegan, gluten-free and raw! Chia seeds are very easy to use, they soak up liquid and have a nice milk flavour so you can use them in all sorts of recipes from baking to blending. Yay chia!
I use Navitas Natural Organic Chia Seeds from Whole Foods but there are many great brands in-store and online.
Okay, on to those oats I promised. They’re SO easy and SO tasty! Plus no pots and pans. 🙂
- ½ cup oats
- 1 tbsp chia seeds
- 1 cup almond milk
- 1 banana, sliced
- ¼ cup blueberries
- 1 medjool date, chopped
- 2 tbsp almonds, chopped
- Put the oats, chia seeds and almond milk into an air-tight container and store in the refrigerator overnight.
- In the morning - add the rest of the ingredients. I eat them cold but you could also heat in the microwave.