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Overnight oatmeal has been the love of my life for a long time now. It represents a relationship between past me and future me- if past me puts in the effort to prep a breakfast, future me gets to sit in bed with it the next morning and enjoy a meal which felt like no effort at all.
I like my gingerbread oats hot, so I stick mine in the microwave for a minute and a half in the mornings, with sliced banana and a drizzle of molasses on top. It’s wholesome, like a bear-hug from an aunt that smells like scented candles and goodness.
Let’s get to it.
Ingredients
60g Oats
150ml Unsweetened almond milk
10g Blackstrap molasses
1/2tsp Cinnamon
1/2tsp Ground ginger
1/2tsp Nutmeg
1/2tsp Vanilla Extract
Method
1. Mix that stuff in a bowl. It really is that simple.
2. Cover overnight (if you are planning on heating this up the next morning, don’t be a fool and put it in any jar with metal on it. Just don’t do it. It’s easier to just stick it in a non-metallic bowl with clingfilm on top and not stress out about the aesthetic.)
Serves 1, because this is not a breakfast for sharing unless you really love someone. If so, make them a bowl too.
Per Serving:
299 Calories
11.6g Protein
6.5g Fat
46g Carbs
For more of this kind of thing, hit up http://thehenchvegan.wordpress.com and you'll probably be moderately satisfied with what you find.
Published by Georgie Williams
7 years ago 
