This creative recipe was submitted by POPSUGAR reader prepel. She combines cinnamon, apricot, and almond butter to make a low-sugar Summer breakfast.
Photo: Lizzie Fuhr
Creamy and delicious, this breakfast tastes just like dessert. The best part — you can whip it up in one minute, leave it refrigerated overnight, and tah-dah, breakfast is served in the morning. It can easily be made gluten-free by using certified gluten-free oats.
35 grams rolled oats
117ml non-dairy milk
1 1/2 teaspoons raw almond butter, divided
1 teaspoon ground flax
1/4 teaspoon cinnamon
1 tablespoon fresh apricot, chopped
- Combine all ingredients for the vegan overnight oatmeal in a small plastic container and mix well with a spoon. Cover and let sit in fridge overnight, or for at least four hours prior to serving.
- Top with a chopped apricot and the reserved 1/2 teaspoon of almond butter if you wish.
Source: Calorie Count