A cozy, spiced oat bowl layered with flax, almond butter, and cinnamon for a creamy texture, extra fiber, and balanced energy.
MBy mcook
Servings
2
1 cup Gluten-free rolled oats
3 tbsp Ground flaxseed
4 tbsp Natural almond butter
1 cup Unsweetened almond milk
0.5 cup Unsweetened coconut yogurt
2 tbsp Chia seeds
1.5 tsp Ground cinnamon
1 tsp Pure vanilla extract
1 tbsp Maple syrup
2 tbsp Unsweetened vegan protein powder (vanilla or unflavored)
1 pinch Pinch of sea salt
2 tbsp Sliced almonds (garnish)
0.25 tsp Ground cinnamon for topping (garnish)
Calories
669 kcal
Protein
24g
Carbs
62g
Fat
39g
Fiber
16g
Sugar
22g
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Mix the Base
1. In a large bowl or measuring jug, whisk together the almond milk, coconut yogurt, almond butter, maple syrup, vanilla extract, and a pinch of sea salt until smooth and well combined.
4 tbsp Natural almond butter,
1 cup Unsweetened almond milk,
0.5 cup Unsweetened coconut yogurt,
1 tsp Pure vanilla extract,
1 tbsp Maple syrup,
1 pinch Pinch of sea salt
2. Add the gluten-free rolled oats, ground flaxseed, chia seeds, ground cinnamon, and protein powder to the liquid mixture. Stir thoroughly until everything is evenly incorporated and no dry pockets remain.
1 cup Gluten-free rolled oats,
3 tbsp Ground flaxseed,
2 tbsp Chia seeds,
1.5 tsp Ground cinnamon,
2 tbsp Unsweetened vegan protein powder (vanilla or unflavored)
Refrigerate Overnight
3. Divide the mixture evenly between two jars or airtight containers. Seal and refrigerate for a minimum of 6 hours, or ideally overnight (8–10 hours), to allow the oats, chia, and flax to fully absorb the liquid and thicken to a creamy, pudding-like texture.
Serve
4. When ready to eat, give each jar a good stir. If the mixture is thicker than you prefer, loosen with a splash of almond milk. Top with sliced almonds and a dusting of cinnamon. Enjoy cold straight from the jar or let sit at room temperature for 5 minutes.
