Can you believe I haven't eaten oats in over 2 1/2 years!
When I started my gut healing journey 4 years ago, oats were one of the foods that triggered a lot of bloating and discomfort for me. At the time, I was eating them probably 3 days a week for breakfast. I loved coming up with creative flavor profiles. I made cherry pie oats, savory green tea oats, blueberry crumble and so many more. I always ate them hot and made them fresh in the morning after I dropped the boys at school.
Fast forward to today, and it was just one of the few foods that I had yet to add back in. I saw a photo of someone eating overnight oats on Sunday and thought...let's give it a try!
I made 2 flavors to have on hand for this week, chocolate berry and carrot cake, I took it to an Instagram poll and the you all voted for the carrot cake recipe so here it is! You made the right choice, because it was definitely the best!!!
Ingredients:
1/3 cup gluten-free oats (I used Bob's Red Mill)
2 TBSP chia seeds
1/2 carrot, shredded
1 TBSP unsweetened shredded coconut
1 TBSP unsweetened dried cranberries or raisins
1 tsp vanilla
heavy sprinkle of cinnamon
dash of salt
2/3 cup of plant-based milk of your choice (I used homemade cashew milk I made in my Almond Cow)
Directions:
Assemble ingredients in a mason jar in the order they're listed above. Mix well. Put a lid on it and allow to sit in the fridge for at least 4 hours, but best overnight. I add a little more milk in the morning and a tsp of unsweetened almond butter before I eat them.
So good! And definitely filling with lots of fiber for your good gut bugs. 7 unique plants in this breakfast. My goal is to get in 30 unique plants a week, if not more, to help keep the diversity of good gut bacteria growing and thriving.
Happy to report, I had overnight oats 2 mornings in a row and zero bloating or discomfort. I think oats are back in the rotation!