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PREP TIME:
5 Minutes

REFRIGERATION:
Overnight

COOK TIME:
N/A

TOTAL TIME:
6+ Hours

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free / Vegan
Yield: 1 Serving

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Ingredients:

  • ½ – ¾ Cup Certified Gluten Free Rolled Oats (ideally organic)
  • 1 Teaspoon Pumpkin Pie Spice
  • ½ Scoop Vanilla Protein (I use Truvani Vanilla)
  • Pinch Himalayan Sea Salt
  • 1 TBSP Chia Seeds
  • 1 TBSP Flax Seeds
  • ¾ – 1 Cup Unsweetened Coconut Milk (or Your Preferred Non-Dairy Unsweetened Milk)
    *Add more for desired consistency the next day
  • 1 TBSP Organic Maple Syrup
  • 1 teaspoon Pure Vanilla Extract
  • 1 ½ TBSP Organic Unsweetened Almond Butter (or other nut butter of choice)
  • Optional: 1 Scoop Collagen (I use Truvani Marine Collagen)

Instructions:

  1. In a 16 oz. mason jar, add all dry ingredients: oats, pumpkin pie spice, protein, sea salt, chia and flax seeds. Stir to evenly combine.
  2. Next add all liquid ingredients to mason: milk, syrup, and vanilla. Stir until combined. May need to add slightly more milk to loosen up texture.
  3. Add almond butter in small dabs at a time. Stir gently.
  4. Place lid on mason jar and refrigerate overnight.
  5. Serving Options: Cold / Warmed in small pot / microwave about 30-45 seconds | Add additional liquid to desired consistency.

*Try and use all organic ingredients if possible.