Cinnamon Overnight Oats With Plum Jam
These thick and creamy cinnamon overnight oats made with yogurt and topped with plum jam are the perfect breakfast for winter. They can easily be prepared ahead of time for several days in a row.
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Servings: 1
Ingredients
- ½ cup gluten-free certified rolled oats
- 1 tablespoon chia seeds
- ½ teaspoon cinnamon
- ½ cup plant-based drink of choice such as soy drink
- 1-2 tablespoons plant-based yogurt
- 2 tablespoons plum jam or plum puree (see notes)
- Fresh or frozen fruit and granola for topping
Instructions
- Add the oats, chia seeds and cinnamon to a large lidded container (16 oz Mason jar or Weck jar).
- Pour in the plant-based drink. Give it a good stir. Place in the fridge overnight (or at least 4 hours).
- In the morning, stir in the plant-based yogurt. Top with plum jam, fresh fruit and granola.
Notes
- Make sure your gluten-free certified oats are as thick as regular rolled oats or adapt the oat-to-milk ratio. You might have to add a little less milk if the oats are relatively thin (similar to quick-cooking oats).
- To make your own plum puree, start by washing the plums. Cut them in half and remove the pits. Add them to a pot with a tiny splash of water. Simmer for 30 minutes until soft. Optionally add 1 tablespoon of the sweetener of your choice. Blend until smooth.
- You can store the overnight oats in the fridge for up to 5 days. Only add yogurt and toppings right before serving.
- You can eat them hot or cold. You can reheat them in the microwave for 1-1:30 minutes or on the stove before adding the yogurt and toppings.
Nutrition
Calories: 277kcal | Carbohydrates: 39g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Potassium: 14mg | Fiber: 9g | Sugar: 4g
Equipment
- Glass jar (Mason jar, Weck jar, empty nut butter jar)
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