These easy, gluten free overnight oats taste like waking up to a healthy slice of pie for breakfast! Make-ahead friendly and only 200 calories!
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 2People
Calories 207kcal
Author FoodFaithFitness
Ingredients
For the crumbs:
1TbspAlmond flour
1TbsbRolled, old fashioned oats(gluten free if needed)
1/2TbspCoconut sugar
1tspCoconut oil, softened to room temperature(the consistency of softened butter)
For the sauce:
1CupStrawberries, roughly chopped(130g)
1/2CupRhubarb, sliced(65g)
1TbspAgave
1TbspWater
For the oats:
2/3CupRolled, old fashioned oats(gluten free if needed)
1tspGround cinnamon
2/3CupUnsweetened vanilla almond milk
Instructions
In a small bowl, mix together the almond flour, oats and coconut sugar. Add in the coconut oil and use your hands to mix, until you have a crumbly mixture.
Spread the crumbs on a microwave safe plate and microwave for 1 minute. Stir and then microwave an additional 45 seconds. Place the plate into the refrigerator to let the crumbs harden *
In a medium sauce pan, combine the strawberries, rhubarb, agave and water on medium heat. Simmer for 6 minutes, and then mash everything together. Cook an additional 9-10 minutes, stirring FREQUENTLY, until the mixture reduces and thickens. Stir a lot so the bottom doesn't burn.
Once reduced, divide the sauce been 2 large cups.
In a medium bowl, stir together the oats and the cinnamon. Stir in the almond milk, and then divide the oats between the 2 cups.
Refrigerate for at least 6 hours to overnight to let the oats absorb the liquid.
In the morning, divide the crumbs between the cups, stir everything together and DEVOUR!
Notes
*I have not tested this in the oven, so I can't advise you cooking time and temperature.