We absolutely love oatmeal, but Kathy Hester's OATrageous Oatmeals totally changed how we think of our favorite whole grain. Not only does she remix the classic with her take on breakfast (Banana Oatmeal Cookie Pancakes, anyone?), she also is crazy creative and turns oats into vegan sausage crumbles and pizza crust. This book is the perfect gift for any oatmeal lover, and it'll make an oatmeal lover out of anyone.
Eating these no-cook overnight
oats is like eating a bowl of your favorite candy bar. Full of cocoa, coconut
and almonds all mixed in with the goodness of oats and chia seeds—breakfast has
never tasted sweeter! It's also gluten-free, soy-free, and oil-free.
RECIPE: Candy Bar Overnight Refrigerator Oatmeal
Makes 1 serving
⅓ cup (31 g) rolled oats
1 tablespoon (10 g) chia seeds
2 teaspoons (10 g) cocoa powder
1 (6 oz [170 g]) container of
vanilla flavored vegan yogurt, or ¾ cup (170 ml) plain vegan yogurt and ¼ teaspoon
⅓ cup (79 ml) coconut
flavored almond milk, or plain plant-based milk and ¼ teaspoon vanilla or
2 tablespoons (12 g) shredded
coconut sweetener to taste, optional
Layer all the ingredients in a
quart mason jar or a dish with a cover.
Mix well and let sit in the fridge
overnight. Stir and eat.
Nutritional Information: Per recipe: Calories 397.9,
protein 9 g, total fat 21.9 g, carbohydrates 53.1 g, sodium 76.6 mg, fiber 11.6