Gluten Free Overnight Oats (Chunky Monkey) Recipe
By Peanut Palate
1 tbsp agave syrup
2 tbsp chia seeds
1 cup almond milk
¼ tsp vanilla extract
⅓ cup dry quick-cooking oats
1 medium ripe banana
1 tbsp cacao nibs or vegan chocolate chips
2 tbsp crushed walnuts
1Mix the oats, vanilla, almond milk, agave syrup and chia seeds.
2Cut the banana and put it on top, and sprinkle on the cocoa nibs and walnuts.
3Put in the fridge for at least two hours or overnight.
4Eat it cold out of the refrigerator. Enjoy!
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.