Superfood Overnight Oats Recipe

By on January 25, 2017

 

This is my ultimate FAVORITE breakfast. Want to know why? It’s the easiest thing in the world! You just have to plan ahead and make it the night before, and in the morning, you have a delicious and nutritious breakfast with absolutely ZERO prep time required. The best of both worlds!

You might read the instructions and wonder why I left out a vital step in the oatmeal-making process: actually cooking the oats. I, in fact, left that step out intentionally. These oats are completely raw, but the overnight soaking breaks them down and gives them a really nice texture. Soaking your oats also aids in digestion because it breaks down the enzymes and starches.

The fiber from the oats, the added scoop of protein, plus the added nut butter rounds out this perfectly balanced breakfast! It will keep you full and satisfied until lunchtime for sure. The best part is it honestly tastes like dessert!

Ingredients:

  • 1/3 cup Gluten Free rolled oats (make sure you DON’T use instant)
  • 1/3 cup filtered water
  • 1/3 cup Califia Farms almond milk
  • 2 tsp chia seeds
  • 1 tsp superfood powder
  • 1 Scoop Vital Proteins Vanilla Whey
  • 1 tbsp unsweetened coconut shreds
  • 1 tbsp unsweetened raisins
  • a few shakes of cinnamon
  • a pinch of pink sea salt
  • fresh berries & nut butter for topping

Method:

  1. Mix all of the ingredients in a mason jar or airtight container and store overnight.
  2. In the morning, simply take it out of the fridge. You can either eat it cold or let it sit out on the counter top for a few minutes to get to room temperature.
  3. Pour the contents of the mason jar in a bowl and top with your desired toppings. I love to drizzle runny almond butter on my oats along with fresh blueberries. YUM!

Top with fresh fruit and nut butter!

About Alexandra Pullen

Alexandra Pullen was born in Nashville, Tennessee, and was raised in Chicago, Illinois, where she began her initial ballet training at a local community center. Pullen studied at Dance Center Evanston, Evanston School of Ballet, and Chicago Ballet Arts, and the Ruth Page School of Dance, where she joined their company, the Civic Ballet of Chicago. She trained on scholarship at the Joffrey Academy of Ballet in Chicago under Anna Reznik and Alexei Kremnev. She toured with the Joffrey Trainees to perform as Clara in The Nutcracker Suite. She studied on scholarship at summer programs of the San Francisco Ballet School, School of American Ballet, Pacific Northwest Ballet, and American Ballet Theatre. In 2012, Pullen competed in the Youth America Grand Prix Chicago Semi-Finals and received a gold medal in the classical category and a silver medal in the contemporary category. She was a Finalist in New York City. In September 2012, Pullen was awarded the Shoot for Change Scholarship to attend the Jacqueline Kennedy Onassis School at American Ballet Theatre, and joined ABT Studio Company two weeks later. Pullen joined ABT as an apprentice 2013 and was promoted to the corps de ballet in 2014. With ABT, Pullen's rep included Don Quixote, The Nutcracker, Giselle, Swan Lake, Coppelia, Ashton's The Dream, Manon, Cinderella, Gaite Parisienne, Les Sylphide, La Bayadere, and Twyla Tharp's Bach Partita. She toured ABT to destinations such as Abu Dhabi, Australia, Washington, D.C., and Minneapolis. This is her second season with Colorado Ballet.

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