Overnight Oats (vegan, gluten free)

turmeric, berries, pecan, ginger, maple syrup, vanilla, dates 

(Serves 4)

NOTE ABOUT THE DISH: I'm obsessed with turmeric and try to sneak this superfood into everything. So, one morning when I was cooking oatmeal for my son, I thought, “Why not add some turmeric for a little antioxidant boost?” I think you will find that it worked out quite nicely in this recipe. It added a pop of color and made this dish a nutrient-dense powerhouse.

For the Oats

  • Whole rolled oats (gluten free) – 2 cups

  • Chia seeds – 4 tablespoons

  • Maple syrup or honey – 2 teaspoons, plus more for serving

  • Sea salt – pinch

  • Turmeric – 4 teaspoons

  • Cinnamon – pinch

  • Ginger – pinch

  • Almond milk – 3 cups

  • Vanilla – 1 teaspoon 

For the Garnish

  1. Dates, sliced – 8 ea

  2. Pecans chopped – 8 ea

  3. Berries – 16 ea

  4. Borage Blossoms – 8 ea

  5. Mint leaves - 8 ea

Method:

  • Place the oats, chia seeds, maple syrup or honey, salt, turmeric, cinnamon, ginger, and yogurt, if using, in a container or jar. Make sure the container you choose has a lid.

  • Pour in the almond milk and vanilla and stir thoroughly to combine. Make sure that there is no chia seeds clumped around the bottom or sides of the jar!

  • Refrigerate for at least 30 minutes but up to two hours for full bloom or overnight.

  • When ready to serve, garnish with dates, pecans, berries, blossoms, and mint, and enjoy!