TUESDAY
BREAKFAST
Vanilla overnight oats
By Bianca Haun from Elephantastic Vegan (elephantasticvegan.com)
Serves
1
| Prep
10 mins
plus chilling | Cook
none
| Calories
371
(per serving)
180ml (6floz) rice milk, plus
1 tbsp to add the next day
1 tsp maple syrup
1⁄8 tsp vanilla bean powder
60g (2oz) gluten-free rolled oats
FOR THE TOPPINGS
1 tsp almond butter frozen raspberries
1 In a bowl, combine the rice milk, maple syrup and vanilla bean powder.
2 Mix. Add the rolled oats and mix again. Fill it into a glass jar and let it sit in the fridge for at least 4 hours – best is overnight, hence the name.
3 The next day, I like to add 1 tbsp rice milk to make the overnight oats more liquid. Give it a quick stir, then top it with almond butter and a few frozen raspberries.