Gluten Free Overnight ‘Oats’

Now I’m going to let you in on a little secret – overnight oats are the smoothie bowl for 2016! With the ratio I’m about to give you, you can go to town creating gorgeous layers that taste as good as they look.overnifht 2 (853x1280)The recipe I will give you is one I make with Blueberry Coconut. With the magic ratio I’m about to give you though I really want you to go wild experiementing with this! Try layering mango, gogis, banana, cacao nibs, prunes, raspberries, pepitas, toasted almonds – whatever has your fancy AND whatever you have on hand. That’s how I love to roll at home too!

So one thing that really annoys me about being gluten intolerant is that I can’t have oats. Unless I buy the super expensive gluten free oats but the trust was broken with oats and I, and now oats will have to work very hard to earn it back. The alternative I found was rice flakes! They are so cheap, they’re versatile and still light on my tummy. I like to try add a fat to help break down the carbs in this brekky so always use full fat milk, whichever milk you use, and consider adding a full fat yoghurt which will give you a probiotic boost also.

This breakfast is so great to grab and go in the morning. It’s delicious and cute to boot. You will need to make this the night before but trust me it does not take long at all.

This recipe is gluten free, refined sugar free, egg free, nut free and can be made dairy free.

GLUTEN FREE BERRY COCONUT OVERNIGHT ‘OATS’

INGREDIENTS

1/2 cup rice flakes
1/2 cup yoghurt
1/4 tsp vanilla powder (or extract)
1/4 cup blueberries
1/4 cup toasted coconut flakes
1 cup milk of choice
THE MAGIC RATIO IS………… 1/2 cup rice flakes to 1 cup of milk – everything else you can make up as long as you have this magic ratio as a base!!

METHOD

Grab a jar, I use the Ball & Mason half pints but anything equivalent is fine. It must have a lid and be sealable.

First place in your rice flakes.

Now sprinkle your vanilla powder on top.

Next layer in the yoghurt.

Now layer the blueberries. I used frozen OOB Organic Blueberries.

Now layer on the toasted coconut flakes – she’s looking pretty!

Now gently pour over your milk, don’t worry about mixing, stirring or shaking just leave it and seal with a lid.

Place in your fridge overnight. In the morning the rice flakes will have soaked up all the milk and you will have a perfectly textured, ready to go, oat style breakfast.

Have fun with this! And please send through any pics of your beautiful creations I would really love to see them! Find me on Facebook or Instagram or hashtag #glowwithnatrussell or #glowforlife.

Lots of love,

sig dark grey

 

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