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–+ servings

Overnight Strawberry and Apple Oats

Oats are some of our favorite breakfast grains. This recipe is super yummy and easy to make. The hardest part is waiting until morning to eat it. This was a remake of The Pioneer Woman's Strawberries and Cream Muesli. This was a great inspiration for future overnight oat creations.
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Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings: 4 people
Course: Breakfast
Cuisine: Gluten Free, Vegan
Calories: 175
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup old fashoned oats I used Trader Joe's Gluten Free Oats
  • 1 Tbs flax seeds, ground
  • 1 cup strawberries, chopped
  • 1 cup apples, peeled and diced ** For low-fodmap dice 1 unripe banana, see notes.
  • 1/2 cup oat milk I used Oatly brand, original
  • 1 cup almond milk unsweetened
  • 2 Tbs maple syrup
  • 1 Tbs vanilla extract
  • Dash salt

Method
 

  1. Layer the oats, flax seeds, strawberries, and apples into four 8-oz jars.
  2. In a pitcher, mix up the almond milk, oat milk, maple syrup, vanilla and salt together.
  3. Pour liquid mixture over oats and fruit in the jars.
  4. Put a lid on the jars and shake them until all is mixed and put in fridge overnight, but if you can't wait, try to hold off for at least 5 hours.

Nutrition

Calories: 175kcalCarbohydrates: 32gProtein: 4gFat: 3gSaturated Fat: 1gSodium: 99mgPotassium: 213mgFiber: 4gSugar: 14gVitamin A: 78IUVitamin C: 23mgCalcium: 150mgIron: 1mg

Notes

This recipe is low fodmap if you swap the apples for an unripe banana, but it has not been tested with the Monash University. Be sure to determine what is best for you based on the ingredients. Some are more sensitive to than others. 
Note: Do not dice banana and put into oats until you are ready to eat it. This will keep the banana fresh and still in the low fodmap range. 

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