Overnight oats are a no-cook breakfast made by soaking oats in milk or yogurt overnight. They absorb the liquid and become creamy. Simply mix oats, liquid, sweetener, and flavorings, refrigerate overnight, and enjoy in the morning with your favorite toppings. It’s a convenient and customizable way to have a nutritious breakfast ready to eat when you wake up.
Which one would you eat? 1,2,3 or 4?
1) Peanut butter & Jelly Overnight Oats:
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Ingredients
2 strawberries
1 cup raspberries
1/2 cup oats
1/4 cups peanut butter or more
1 cup almond milk
Stevia or other sweetener
2) Chocolate Peanut Butter Overnight Oats:
Ingredients
1/2 cup oats
1 cup almond milk
Half a banana
Few chocolate chips
1 tbsp peanut butter
1/4 chocolate protein powder or chocolate powder
3) Chocolate Cherry Coconut Overnight Oats:
Ingredients
1/2 cups oats
1 cup almond milk
Monk fruit or other sweetener
1 tsp chocolate chips
1/8 protein powder
Few coconut flakes
8-10 cherries
4) Peach Blueberry Pie Overnight Oats:
Ingredients
1/2 cup oats
1 cup almond milk
Few slices of peach
1/2 cup blueberries
1/2 tbsp chia seeds
1 tbsp maple syrup
Ground Cinnamon
<br>Directions
- Combine oats, dry ingredients, and any sweeteners or flavorings in a jar.
- Add the desired liquid (milk, yogurt, etc.) to the jar and mix well.
- Add additional ingredients like fruits, nuts, or chocolate chips, if desired.
- Seal the jar and refrigerate overnight or for at least 4-6 hours.
- Stir the oats in the morning and add any desired toppings.
- Enjoy your delicious and convenient overnight oats!
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![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
