About This Recipe
Oats really are prefect for meal prepping, but this is the recipe I never thought I’d write. Overnight oats are such the rage, and they just didn’t do it for me, until I discovered that you don’t actually have to use the chia seeds that are called for in most recipes. Granted, you won’t get the same thickness, but for me, it’s a texture thing.
An increase of whole grains in your diet, including oats, correlates with a lowered risk of heart disease. High in soluble fiber, oats promote the development of healthy gut bacteria.
Equipment: 5 wide-mouth pint jars
- 2½ cups (200 g) old-fashioned rolled oats
- 5 Tbsp (40 g) pumpkin seeds (pepitas)
- 5 Tbsp (40 g) chopped pecans
- 5 cups (1.2 L) unsweetened plant-based milk
- 2½ tsp maple syrup or agave syrup
- 1/2 to 1 tsp salt
- ½ to 1 tsp ground cinnamon
- 1/2 to 1 tsp ground ginger
- Fresh fruit (optional)
Step 1Line up 5 wide-mouth pint jars. In each jar, combine 1/2 cup (40 g) of oats, 1 Tbsp (8 g) pumpkin seeds, 1 Tbsp (8 g) pecans, 1 cup (240 ml) plant-based milk, 1/2 tsp maple syrup, 1 pinch of salt, 1 pinch of cinnamon, and 1 pinch of ginger.
Step 2Stir the ingredients in each jar. Close the jars tightly with lids. Put the airtight jars in the refrigerator at least overnight before eating and for up to 5 days.
Step 3To serve, top with fresh fruit.
Substitions: Any seed or nut will do. Just be sure that you use a total of a generous 1/2 cup. I also love the combination of walnut and flaxseed
About the author
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