Today is a snooze day

If you are one of those who often wake up in the mornings thinking about snoozing and possibly missing out on eating breakfast, let me give you a breakfast where you actually CAN snooze while at the same time you can eat your breakfast. I’m talking about overnight oats, which you prepare in the evening before, let it sit in the fridge overnight, and then you serve it - like it is or with garnishing - the morning after. Perfect for those who love snowing and often end up rushing to work or school in the mornings!

What kind of nut butter do I use?

I use my own homemade hazelnut butter for this recipe. You simply just mix your hazelnuts thoroughly, for any minutes, with a strong blender and add agave syrup and cacao. I promise I will share the recipe in a proper post and reel soon but if you have the guts to try it out without a recipe yet - go ahead!

Otherwise, you can use whatever hazelnut butter you want, or other nut butter. I also like doing this with creamy peanut butter.

Are you gluten intolerant?

Then I’m happy to say that it’s easy to make this recipe entirely gluten free. Simply just pick gluten free oats and the rest of the ingredients are gluten free already.

THIS RECIPE IS:

• Vegan

• Gluten Free

• Without added sugar

• Creamy

• Simple recipe

• Great for those in a rush in the mornings

• Nutritious

• Satisfying

Hazelnut Butter Overnight Oats

INGREDIENTS:

1 dl (40 g) gluten free or ordinary oats

1 tbsp chia seeds

0.5 tbsp camelina seeds or hemp seeds

1 tbsp optional hazelnut butter (mine is homemade)

1 big soft date, finely chopped 

A pinch of sea salt

A pinch of real vanilla powder

2 dl (200 ml) plantbased milk

HOW TO MAKE:

• Add all ingredients into a bowl, jar or glass. Let it sit in the fridge overnight.

• In the morning after, garnishing with optional ingredients and serve.