I am officially not a coeliac. This wonderful news for a number of reasons; the largest of which is that I can now enjoy baguettes, pizza, pasta and countless pastry treats while on the Euro-Gypsy-Adventure. Another, less monumental reason is that I can now have overnight oats without potentially causing harm to my digestive system. Hurrah!
The craze that is overnight oats has been floating around on pinterest and instagram for a while now. Me being set in my breakfast eating ways had resisted the temptation… until yesterday that is when the lure of hearty oats, fruit and all the other bits and pieces became too much for me. This happened in my kitchen last night. I looked at a few recipes before embarking on my own creation, but gave them very little thought ones things were being spirknled, tossed and poured into my jar. All of my ingredients went it, I screwed on the lid, and into the fridge it went.
I will admit I was skeptical. I had no idea how it was going to turn out. And I didn’t exactly feel relief when I cracked the jar open. Not the most attractive of breakfasts is it?Once I dug in it was a little better… oh hello there blueberries!
The little jar of goodness was CRAZY FILLING. I actually had to take a break part of the way through and sip on some hot water. I finished it though, don’t you worry.
My verdict on overnight oats? AMAZING! They were tasty and filling and even after a few hours my belly is still pleasantly full. What more can you ask for!?
Blueberry vanilla protein overnight oats
Ingredients (this is just what I used, you could mix it up however you please)
50g fibre cleanse muesli
1 scoop vanilla Sunwarrior protein
1/2 cup frozen blueberries
1 tbsp chia seeds
1 tbsp flaxmeal
1 cup almond milk
1 tsp maca powder
Seeds and nuts as you please
1. Start off by combining your almond milk, protein and maca powder, shake them up in whatever you’ve got handy.
2. Take half your museli (or oats of choice) and dump them into the bottom of your jar, add to this half a tablespoon of both the chia seeds and flaxmeal, mix them all around.
3. Pour in half of your almond milk mixture and give it a stir. I didn’t stir it particularly well and there were a couple of unsoaked chunks today.
4. Blueberries next, throw them on in, I didn’t bother defrosting them seeing as a night in the fridge was going to do that for me.
5. In goes your remaining museli, chia seeds, flaxmeal and milk. Give it another stir as best you can with the blueberries all up in there.
6. Sprinkle your toppers, I went with sunflower and sesame seeds, and pepitas.
7. Seal it up and refrigerate overnight.
8. Crack it open in the morning and devour! I am already thinking about what to add next time… cinnamon and shredded coconut are definitely on the list.