4 Serving
Breakfast
Cinnamon Overnight Oats
with Vanilla Yogurt & Plums
SERVINGS
PREP & COOK TIME
5 min
CALORIES
290
FAT
10g
CARBOHYDRATES
38g
PROTEIN
9g
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INGREDIENTS
- 2 cups gluten free oats
- 2 tbsp agave
- ½ tsp ground cinnamon
- 2 fresh plums
- 5.3 oz Forager Project Cashewgurt
- ¼ cup almonds
- 2 tbsp hemp seeds
- 2 ¼ cup non-dairy milk*
- *Not Included
- For full ingredient list, see Nutrition
Allergens: Tree Nuts
SERVINGS
PREP & COOK TIME
5 min
CALORIES
290
FAT
10g
CARBOHYDRATES
38g
PROTEIN
9g
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 oats into 4 serving dishes. When you are ready to eat, dice the plums. Layer the following over the oats: diced plums, Cashewgurt, almonds, and hemp seeds.
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