These dairy-free overnight oats are not only convenient, but they’re gentle and nourishing on your gut, too. The ginger adds a perfect appetising twist for when you’re feeling the week’s load.
Makes 1 jar
Ingredients
- ⅓ cup oats (gluten free optional)
- ⅓ cup almond milk or plant-based milk
- 2 tbsp dairy-free yoghurt (e.g. coconut yoghurt)
- 1 banana
- approx. 5 cm of ginger
- ⅓ tsp of chia seeds (optional)
- 1 tbsp peanut butter (optional)
Directions
- Pour the oats into a mason jar, or a similar container.
- Pour milk over the oats and add the yoghurt, until the oats are completely covered in the moisture.
- Peel and chop the banana. Add to the mixture and stir with the milk and yoghurt.
- Optionally add the peanut butter and chia seeds, if using, and stir until evenly distributed.
- Mix thoroughly. Ensure that there are no clumps of dry oats in the mixture.
- Seal the container and refrigerate overnight.
- Enjoy chilled the next day, or gently warmed up!
Notes:
- The ginger can be adjusted to taste. Tip: it’s a great ingredient for combating nausea.
- It’s easy to work with this recipe! For a more tropical feel, change out the ginger and banana for other fruits, like mango or papaya. Alternatively, for a sweeter taste instead, add vanilla extract.
Recipe: Adapted from Jenna Farmer’s recipe