To The Power of Four Overnight Oats Recipe
🔪Prep Time: 10 minutes
3½ cups unsweetened almond milk
2 cups old-fashioned oats
¼ cup maple syrup
2 tablespoons chia seeds
2 tablespoons unsweetened shredded coconut
¼ cup sunflower seed kernels
4 tablespoons peanut butter, divided
Sunflower seed kernels, for garnish (optional)
1Add all the ingredients except for 2 tablespoons of the peanut butter and the sunflower seeds to a large bowl. Mix well. It will seem very wet but the chia seeds and oats will absorb some of the milk. Cover and place in the refrigerator to set overnight.
2To serve in the morning, dot the remaining 2 tablespoons peanut butter around the inside of two bowls and fill each with the overnight oats. Garnish with sunflower seeds, if desired.
Top Vegan Recipe Resources 🥑
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.