Dairy free, Gluten free, Vegan
photos by Morgan Ione Yeager
"These kinds of breakfasts are so easy to make and are perfect for the crazy busy lifestyles we all live these days! You can make up 3-4 days worth at a time and leave individual portions in the fridge to grab on the go each morning. Easy, nutritious, fast! 3 things we all need in our breakfasts!"
I N G R E D I E N T S: (makes about 4 servings)
1 pint purple plums, sliced in half and deseeded
1"+ cube fresh ginger, peeled and roughly chopped
4 cups gluten free oats
4 cups+ nut milk of choice (i used a homemade cashew + date milk)
- Throw the plums, the ginger and a little water into a medium saucepan, cover and let simmer on low heat for about 15-20 minutes or until soft.
- Find 4 containers or bowls that you can leave in the fridge for a few days and pour 1 cup of oats and 1 cup of nut milk in each container. If it looks like the oats aren't covered enough then add more milk. You want enough in there so they soak it up overnight and in the morning they are nice and soft.
- Divide the plum mixture over the 4 bowls and leave in the fridge overnight. Taking one each morning for 4 days!
*OPTIONS: Add a bit of orange zest on top or cook the plums with some orange peel.