Overnight Oats Basic Recipe
(vegan, low histamine)
22. August 2017
Today I would like to introduce you once again to a new breakfast idea that can easily be prepared the night before.
It´s perfect for those mornings you´re in a hurry, when you need food on the go, something cool for a morning meal in the summer, or simply anything in between. Personally I love waking up knowing my breakfast is already prepared and waiting for me.
This recipe fits perfectly into my theme #simplyconny. All you have to do is mix all the ingredients together in the evening and put them in the fridge overnight. Thats it! Sounds super easy right? It is.
The recipe can be modified as desired (for example, with gluten-free oat flakes), doesn´t need any refined sugar and can be prepared with different ingredients and toppings. I try to keep the histamine low because of my intolerance, but there are so many different options. In this picture I used some blended blueberries and red currants as a sauce.I´ll upload some more overnight oat ideas in the future, today it´s all about the basics.
If you´re very sensitive to histamine, it´s possible that storing overnight can lead to reactions. Please try it out for yourself. For me it works great and I have no problems. People without allergies can simply prepare and enjoy!
If the overnight oats directly out of the fridge are too cold for you in the morning heat them up very quickly in the microwave. Or just you have a look at my basic oatmeal. Another variation for a creamy hot breakfast!
Have fun with trying the recipe!
Dairy - free
For a big appetite like mine or 2 people
1 1/2 cups rolled oats
gluten free if required
1-2 tbsp coconut sugar
1 tsp chia seeds
1 cup coconut milk
Or another plant milk
1 cup water
10 minutes and overnight
Put all ingredients in the mentioned order into a bowl, mix well and let it sit for a while. You can use a large jar as well.
Re-mix well and put it in the refrigerator overnight
Garnish with your favorite toppings in the morning like fresh fruit, nut butter or my carob “chocolate” sauce