I’ve been seeing so many posts lately of people making overnight oats in all different kinds of ways and I was intrigued but not really that interested. To be honest, it looked gross to me. Maybe because I’ve never been an oatmeal fan. Growing up, my dad would make us oatmeal in the mornings before school and I began to detest it. It was just the Quaker Oats Maple flavored and I know my dad was trying to do good in making sure we had a healthy breakfast each morning but for some reason, now even as an adult I’m still not a fan.
Trying to avoid gluten, I was also avoiding oatmeal because of possible cross-contamination in the processing. However, recently there have been some huge improvements in GF oatmeal, one of them being Trader Joe’s Ancient Grains & Super Seed Oatmeal. It’s got oats, quinoa, amaranth, chia, pumpkin & sunflower seeds and hemp and flax. At 6 grams of protein per serving (1/3 cup=160 cal), I decided to give it a try and use it as my base for this overnight oats recipe that I adapted from minimalistbaker.com.
It truly is delicious and very filling and a great start to your day! I added some vegan protein powder to mine and then topped it with coconut yogurt, gf granola and fresh blueberries. It’s become my favorite breakfast but I still can’t get John or Ellie to even acknowledge it’s existence in the refrigerator! Ha! Ha!