It’s been a couple of years now since I needed to move to a gluten-free diet. I always liked my morning oatmeal for breakfast, and found a couple of different brands of instant oatmeal. Easy peasy lemony squeezey with instant oatmeal packages. But then my local stores discontinued stocking my favorite. What was a girl to do? Head to the internet of course, specifically Pinterest, to research what alternatives might be available.
Making a Breakfast Discovery
Lo and behold, I discovered the awesomeness and adaptability of overnight oatmeal. There were some great recipes, which I used as stepping stones to arrive at my very-own construction. In a nutshell, I make a batch that puts me in good stead for 4 days worth of breakfast. And once the glass block container is empty, I start the process all over again.
Here’s my recipe and take on overnight oatmeal (with a nod to Chinh, the owner of Spa Euphoria, who made the request):
Overnight Gluten-free Oatmeal a la Stashnanigans
1 cup, gluten-free oatmeal (I use a combo of conventional rolled oats and steel-cut)
1 1/4 cup, nut milk (I use either cashew, almond or coconut)
1 TB chia seeds
1 TB raw cacao nibs
1 TB ground flax seed
1 cup, berries (combination of raspberries, blackberries and blueberries, or whatever’s in the refrigerator that hasn’t gone bad by the time I make the oatmeal)
Drizzle of agave syrup
1 small container of low fat, low sugar flavored Greek yogurt (optional, I add for the additional protein)
Add all the ingredients directly to a glass block container. Place in refrigerator overnight or at least for 12 hours. Take lid off and stir contents.