4 Serving
Breakfast
Cinnamon Overnight Oats
with Vanilla Yogurt & Plums
SERVINGS
PREP & COOK TIME
5 min
CALORIES
300
FAT
9g
CARBOHYDRATES
48g
PROTEIN
8g
Get Recipes Delivered
INGREDIENTS
- 2 cups gluten-free rolled oats
- 2 tbsp agave
- ½ tsp ground cinnamon
- 2 fresh plums
- 10.6 oz Vanilla Forager® Project Cashewgurt
- ¼ cup sliced almonds
- 2¼ cups non-dairy milk*
- *Not included
- For full ingredient list, see Nutrition
Allergens: tree nuts
SERVINGS
PREP & COOK TIME
5 min
CALORIES
300
FAT
9g
CARBOHYDRATES
48g
PROTEIN
8g
Get Recipes Delivered
INSTRUCTIONS
1
Make the oats the night before
In a large bowl or container with a lid, combine the oats, agave, cinnamon, non-dairy milk, and a pinch of salt. Cover and refrigerate the oats overnight or for at least 8 hours.
2
Serve
Divide the overnight oats between 4 serving dishes. When you’re ready to eat, dice the plums. Top the oats with Cashewgurt, diced plums, and almonds.
SIMILAR RECIPES
SOLD OUT
4 Serving
Breakfast
Apple Pie Overnight Oats with Cashew Butter & Cinnamon
5 Mins
/
430 Calories
SOLD OUT
4 Serving
Breakfast
Chocolate Overnight Oats with Cacao Nibs & Oranges
5 Mins
/
330 Calories
SOLD OUT
4 Serving
Breakfast
Green Goddess Smoothie with Sprouted Brown Rice Protein
5 Mins
/
200 Calories
SOLD OUT
4 Serving
Breakfast
Overnight Chocolate Chia Pudding with Clementines & Cashew Butter
5 Mins
/
370 Calories
