I love it when a recipe is created by accident, and ends up being so good you make it again and then it gets better as you figure out the way to make it just right. The key to this little nugget of a recipe is having a little more liquid to oats / chia seeds in the ration. The accident came about as I didn’t have a ton of Gluten Free oats left – the horror – but I still wanted some oat goodness to wake-up to in the morning. Trust me, if my fridge doesn’t have overnight oats in them it is usually because I have forgotten, and the moment I remember I quickly remedy this.
These mueslis oats remind me of the bowls of muesliI I always go for in hotel all-you-can-eat-breakfasts, but are loaded with sugar. This one isn’t. The nuts and seeds add a lovely crunchiness, along with protein, fat and a whole host of vitamins and minerals that you will find helps sustain you for a busy morning. Goji berries are known as a superfood because a small amount is packed with antioxidants and help our immune system flourish. Cinnamon should be added to all overnight oats, in my humble opinion, as healthy doses of the spice are great for regulating blood sugar.
NOTES AND VARIATIONS:
- 3/4 cup gluten-free oats
- 1/4 cup each pumpkin and sunflower seeds
- 2 tbsp each goji berries and slivered almonds
- 1 tbsp each hemp and chia seeds
- 1 cup (or more) of unsweetened almond milk
- 2 tsp maple syrup.
- 1 tbsp cinnamon
- 1/4 cup coconut yogurt or Greek yogurt
- 1/4 Fresh blueberries, fresh fruit of choice, extra nuts (I love hazelnuts) or cacao nibs.
- Mix all ingredients in a mason jar and give it a shake, leaving overnight. In the morning, place in a bowl with yogurt and add fresh fruit. Mason jar should keep for 2-3 days and give 2 servings.