This is a perfect late-autumn breakfast or snack with protein, healthy fats and complex carbohydrates.
Yield: 1 serving
½ cup organic rolled oats
1 Tbsp ground flaxseeds
¼ cup organic, unsweetened peanut, almond or sunflower butter
1 to 2 Medjool dates, finely chopped
¾ cup unsweetened coconut, almond or soy milk
½ tsp vanilla extract
½ tsp powdered Ceylon cinnamon
Place all ingredients in a bowl or Mason jar and stir well. Store overnight in the refrigerator for cold oats or on the counter for room-temperature oats in the morning.
Recipe courtesy of Marlaina Donato.