Masen Matthews | Crumbs
Masen Matthews | Crumbs
Sometimes, the idea of cooking breakfast in the morning is too hard to handle. The idea of simply putting cereal in a bowl and dumping milk on it can even sound like an emotionally taxing task. Luckily, this recipe is an answer to your cries and can be made ahead of time. Consider this the end of any potential “I didn’t eat breakfast this morning” excuses.
One thing to keep in mind before embarking on this cuisine quest is the fact that overnight oats have a bit of an odd texture. They’re kind of soggy, but adding some dry granola right before serving will take that away. Once passed that, the dish serves as a healthy and filling vitamin-packed meal to start the day with.
Ingredients
7 or 8 fresh strawberries, halved or cut as desired
1 cup of rolled oats
1 cup of nondairy milk (I use almond, but soy would work fine too)
1 tablespoon flaxseed
1 small pinch of salt
1/2 teaspoon pure maple syrup (this is not Aunt Jemima pancake syrup that you buy to put on waffles, make sure you know the difference)
1/4 teaspoon vanilla extract
Added granola as desired (optional)
Directions:
Combine all of the above in a bowl, cover it and refrigerate overnight.
When you take it out in the morning, stir it and combine with however much granola you’d like or eat it without.
Consider this your next go-to morning meal.
Masen Matthews can be reached at [email protected]