Ingredients

1/2 cup rolled oats
1/2 banana, cubed
1/2 cup frozen sliced strawberries
2 tbsp coconut milk
1-2 tbsp chopped nuts (i.e. walnuts, macadamia nuts, Brazil nuts)
1 1/2 tbsp coconut sugar
1 tsp maca powder, optional*
1 tsp pure vanilla
pinch of salt

homemade cashew milk (or milk of choice)

Method

1. Add all ingredients except for cashew milk into a reusable container that has a lid.
2. Add enough cashew milk to cover the oats. Give everything a stir.
3. Lid your container and then place in the fridge overnight (or for ~8 hours).
4. When ready to eat, give the mixture a stir and enjoy in your reusable container, or transfer to a bowl.

Notes:

1. If possible, purchase organic bananas and strawberries for the best flavour and mouthfeel.
2. I like to freeze my coconut milk in ice cube trays and then store in a Stasher bag in the freezer. Each cube is about 2 tbsp so I will add 1 cube in place of the milk.
3. I recommend purchasing a coconut milk that does not have any gums added (just coconut and water on the label) for the best flavour and texture.
4. Maca powder is optional but highly recommended *(unless you have a history of hypothyroidism)! Using only 1 tsp is a full serving, and doesn’t contribute any yucky flavours to the oats… especially if you buy a good quality powder. You can find it in most health food stores, or wherever you find chia seeds in your local grocery store.
5. If you can find pure Mexican vanilla, get it… it is SO good!
6. If you want to make your oats more visually appealing, only add half of the bananas, strawberries and nuts, and reserve the rest to add on top after mixing the next morning.
7. For meal prep, you can make multiple of these ahead of time. These keep up to 3 days in the fridge, but be aware that the oatmeal will be absorbing the liquid for more time. You may also pre-make and freeze multiple recipes, then pull and place in the fridge the night before you want them for breakfast.