Servings: 3
Prep time: 10 min Cooking time: 0 min
Ingredients
2 1/4 cup gluten-free oats
2 1/2 cups almond milk, unsweetened
1 Tbsp maple syrup
1 1/2 Tbsp chia seeds
1 tsp vanilla extract
1/8 tsp salt
1/4 tsp ground ginger
3/4 cup raspberries
3 Tbsp pumpkin seeds, unsalted
3 Tbsp dried apricots, chopped (optional)
Directions
1. Optional first step: add pumpkin seeds to a pan on low heat and toast until golden, tossing to prevent burning. Set aside.
2. Mix all ingredients except raspberries, apricots, and pumpkin seeds in a bowl.
3. Divide into 3 containers and when ready to serve, top each serving with 1/4 cup raspberries, 1 Tbsp chopped apricots, and 1 Tbsp pumpkin seeds.
Comments