I love this overnight oats recipe so much! This is my go-to breakfast, and I have almost eaten it every morning for the last few weeks. I am happy to share my first breakfast recipe with you. I hope it is easy for you to make and tasty, too!
Preparation Time: 10-15 Minutes
Feel free to scale down this recipe if you need to.
- 1 cup (80 grams) rolled oats
- Raspberries and blackberries
- 3 medium diced strawberries
- 3/4 cup (95 grams) blueberries
- 1/4 teaspoon cinnamon
- 1 tablespoon (6 grams) of unsweetened cocoa powder (affiliate link)
- 1 teaspoon ground flaxseeds (affiliate link)
- 1 cup milk (240 milliliters) (I use unsweetened soy milk.)
- Sweetener of your choice (I use monk fruit [affiliate link])
- Put 1 cup (80 grams) of rolled oats into a sealable container or mason jar.
- Put 1/4 teaspoon of cinnamon on top of the oats.
- Add one tablespoon of unsweetened cocoa powder.
- Pour one teaspoon of ground flaxseeds (flax meal).
- Add the diced strawberries.
- Add 4-5 raspberries and blackberries (or any fruits and berries you have).
- Pour 3/4 cup fresh or frozen blueberries.
- Top with a sweetener of your choice. (I use monk fruit. [affiliate link])
- Pour 1 cup (240 milliliters) of your choice of milk.
- Seal the container and place it in the fridge overnight. (You can store it for as little as 2 hours but overnight yields the best results.)
- Make sure to mix very well in the morning before you eat.
- I like to add two tablespoons of Allulose Syrup in the morning.
Nutrition Information (Soy Milk and Monk Fruit Sweetener):
Calories: 465, Total Fat: 11.4 g, Saturated Fat: 0.6 g, Cholesterol: 0mg, Sodium, 76.6 mg Total Carbohydrate: 75.5 g, Dietary Fiber: 16.1 g, Total Sugar 11.4 g, Added Sugars: 0 g, Protein 19.3 g, Vitamin D: 3 mcg (15%), Calcium: 350 mg (26.9%), Iron: 5.8 mg (32%), Potassium: 786.5 mg (17%), Vitamin A: 136 mcg RAE (15.1%)