Oats are rich in a range of vitamins, minerals and fats and may play an important role in improving satiety (the feeling of fullness), diet quality, and digestive, cardiovascular, and general metabolic health. Almonds offer protein and healthy fats. This breakfast is simple to prepare the night before and is ready to eat in the morning - perfect for a lazy breakfast, or to grab and go when you have a busy day ahead.
Prep Time10mins
Cook Time5mins
Total Time15mins
Servings: 1person
Ingredients
1cupgluten free oats
1cupalmond milk
1tbspalmond butter
1tspbrown rice malt syrup, or maple syrup
3medium strawberriessliced
For the jam
1/2cupfresh strawberries
1tbspchia seeds
1tspbrown rice malt syrup, or maple syrup
1/4cupwater
A tablespoon of flaked almonds
Instructions
To make the jam topping, add the strawberries, maple syrup and water to a small saucepan and bring to a boil. Boil rapidly for 2 minutes until the strawberries start to break down
Reduce to a simmer and cook for a further 3 minutes stirring constantly and mashing the strawberries as you go
Once all the liquid has evaporated, you will be left with a thick fruit jam. Remove from the heat and stir through the chia seeds. Allow to cool, then refrigerate overnight
Arrange the sliced strawberry pieces around the inner edge of a clean Mason jar
In a separate bowl, mix the oats, almond milk, almond butter and the brown rice or maple syrup. Stir to combine
Pour the oat mixture into the centre of the Mason jar and push the strawberry slices tightly against the sides
Cover the jar tightly with a lid and transfer to the fridge overnight
In the morning, stir the oat mixture gently and serve, topped with the chia strawberry jam and flaked almonds
Notes
CNM recommends the use of organic ingredients.
Recipe from the CNM Natural Kitchen at the College of Naturopathic Medicine.
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