Have you ever had birthday cake for breakfast? Or “breakfast pie”? I know I have. When I was younger and could eat anything and everything, we would sometimes have our leftover birthday cake for breakfast or the leftover pie we had the night before, it was a very special treat!
This morning I had something that looked like it should have been a dessert, and quite honestly it probably could have been a dessert, as it was so sweet and delicious.
I made Angela’s Vegan Overnight Oats for breakfast, with my own little twist. I’ve been wanting to try them ever since I saw them on Oh She Glows, but every night I would forget to make them, so obviously they were not in the fridge to meet me as I woke up in the morning. Last night however I did remember! It was so fun to just wake up and have breakfast all ready for me. I didn’t have to slave over the stove making sure my oats didn’t burn. I also didn’t have to do any dishes!
Meg’s Vegan Overnight Oats – Banana Maple Style
Before you hop in bed, combine:
1/3 gluten free oats
3/4 cups vanilla almond
1/2 mashed banana
1 tbsp maple syrup
1 tbsp flax meal
1 tsp salba seeds
Cover and place in the fridge.
Once you wake up, run to the fridge to eat your prepared breakfast!
Well, you can eat this alone…or you can make it into a parfait, like I did. The parfait was what made it look like dessert.
I used unsweetened plain soy yogurt.
So, get a bowl, or a glass, and alternately layer the overnight oats and the yogurt. At the end, top it with a dollop of nut butter – I used sunflower seed butter.
This was SO good !!! I can’t wait for tomorrow morning!
If you’re an oatmeal lover, you have to try this one.