Description
These easy, gluten free Strawberry Rhubarb Vegan Overnight Oats taste like waking up to a healthy slice of pie for breakfast! Make-ahead friendly and only 200 calories!
Ingredients
- FOR THE CRUMBS:
- 1 Tablespoon Almond Flour
- 1 Tablespoon Rolled, Old Fashioned Oats (gluten Free If Needed)
- ½ Tablespoons Coconut Sugar
- 1 teaspoon Coconut Oil, Softened To Room Temperature (the Consistency Of Softened Butter)
- FOR THE SAUCE:
- 1 cup Strawberries, Roughly Chopped (130g)
- ½ cups Rhubarb, Sliced (65g)
- 1 Tablespoon Agave
- 1 Tablespoon Water
- FOR THE OATS:
- ⅔ cups Rolled, Old Fashioned Oats (gluten Free If Needed)
- 1 teaspoon Ground Cinnamon
- ⅔ cups Unsweetened Vanilla Almond Milk
Preparation
In a small bowl, mix almond flour, oats and coconut sugar. Add coconut oil and use your hands to mix until you have a crumbly mixture.
Spread the crumbs on a microwave safe plate and microwave for 1 minute. Stir and then microwave an additional 45 seconds. (See note below.) Place the plate into the refrigerator to let the crumbs harden.
In a medium sauce pan, combine strawberries, rhubarb, agave and water on medium heat. Simmer for 6 minutes, and then mash everything together. __cook an additional 9–10 minutes, stirring frequently, until mixture reduces and thickens. Stir a lot so the bottom doesn’t burn. Once reduced, divide the sauce between large cups.
In a medium bowl, stir oats and cinnamon. Stir in almond milk, and then divide oats between the cups. Refrigerate for at least 6 hours to overnight to let the oats absorb the liquid.
In the morning, divide crumbs between the cups, stir everything together and devour!
Note: I have not tested this in the oven, so I can’t advise you on cooking time and temperature for the oven.
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