As the weather slowly warms, I am more drawn to raw foods. This is my newest raw go-to breakfast for mornings when I need a break from smoothies or scrambled eggs. Overnight oatmeal is a trending recipe on the web and for good reasons:
- QUICK to prepare!!!
- Convenient – you can easily pack this up and bring it to work with you
- A healthy whole food breakfast with very few ingredients
- Versatile – mix it up with different nuts, seeds, fruits, and milks. Never a boring overnight oatmeal.
You will notice that the raspberries are showing up in the store plumper, redder, and more luscious so do indulge in these low sugar berries. I don’t soak my oats and seeds overnight although you do see this option often. That is certainly fine too. However, I find that letting them sit on the counter while I shower and get ready is A-OK.
I remember when I was still working at the Nature’s Market, Theresa would put this kind of breakfast together and she would slowly eat it throughout the work morning. Except she made hers completely grain-free – only using seeds and nuts. I was very inspired by her overnight oatmeal and this is my version of her healthy breakfast with the addition of gluten-free oats and high omega-3 fatty acid walnuts,.
I hope you give this quick vegetarian breakfast a try and enjoy it as much as we do.
Happy morning food to you!
- 1 cup gluten-free quick cooking oats
- 1½ cups non-dairy milk - I used unsweetened coconut milk
- 3 tablespoons chia seeds
- ½ - 1 teaspoon good quality cinnamon - I use a Vietnamese blend I buy at Spice Merchants
- ½ teaspoon stevia
- Shredded unsweetened coconut
- Organic raspberries
- Possibly more liquid - I used pure coconut water to thin
- In a bowl, combine the oats, non-dairy milk, chia seeds, cinnamon, and stevia. Mix well and let sit for at least a half hour. Go about your business while this thickens.
- Serve with walnuts, shredded coconut, raspberries and possibly more liquid to thin if desired.