This recipe is sourced from one of my favourite sites the Healthy Chef.
Its an easy to prepare in advance recipe so you can grab it and take it to work if you are one of these people that doesn’t eat until later.
If you are wanting something warm, then you can heat it up as well.
For low histamine version swap strawberries to blueberries.
For low oxalates use flaxseeds not chia seeds.
I hope you enjoy!
Makes 2 jars
- 1 cup rolled oats
- 2 tablespoons chia seeds or golden flaxseeds
- 2 1/4 cups almond milk or your choice of (rice, oat, dairy, seed, orange juice)
- 1/2 teaspoon vanilla bean paste or powder
- 1/4 teaspoon cinnamon powder
- 3 tablespoons cultured yoghurt or kefir (optional)
- 2 punnets strawberries
- 2 fresh pitted dates
- Start this recipe the night before.
- Combine oats, chia, almond milk, vanilla bean, cinnamon + yoghurt.
- Rest for 15 minutes and give it a good mix.
- Divide between 2 serving jars then cover with a lid.
- Refrigerate overnight.
- Combine 1 punnet strawberries with 2 pitted fresh dates into a blender.
- Blend until smooth. Alternatively, you can sweeten the smashed strawberries slightly with a little raw honey if you don’t have dates.
- Pour strawberry puree into a bowl.
- Cut the other punnet of strawberries into quarters and remove the stems.
- Mix strawberry quarters with the puree and refrigerate until needed.
- The next morning, remove oats from the fridge and top with a few spoonfuls of strawberry.
- Enjoy as a healthy breakfast.