When I was a little, my father owned two banana plantations for a few years. Since we were ‘cash’ poor, my mother served bananas for sweet and fruit dishes. It may seem strange that after eating an abundance of bananas for most of my early years, they are a fruit I never tire of, often using them to make baked green bananas (an idea from the Pacific Islands), eaten ripe when the skin speckles brown, frozen for smoothies and nicecream, chopped in a fruit salad, the options are endless.
When making overnight oats, I don’t use a sweetener (calories do add up). While admitting truth here, I confess to using coconut yogurt with almond milk as it tastes delicious and is quite creamy. The coconut yogurt enhances the delicious added fruit, and is wonderful for a special breakfast on the weekend. And while I’m revealing secrets; for everyday breakfast meals, I use hemp seeds to provide protein and energy for my busy workday.
· Hemp seeds are an excellent source of essential fatty acids including Omega 3, 6 and GLA in the perfect balance. They are a more digestible protein than meat, whole eggs, cheese, human milk, cows milk or any other high protein food. Rich in Vitamin E.
· GLA, gamma linolenic acid, is an essential omega-6 fatty acid found in egg yolks that has been proven to naturally balance hormones.
V, DF, GF, SF
1 cup GF rolled oats
1/2 cup almond milk
1/2 cup coconut yogurt
1 tablespoon maple syrup
1 teaspoon nut butter, almond or cashew
1/2 teaspoon cinnamon
1 tablespoon chia seeds & hemp seeds
added fruit - banana, peach, apple, pear, ½-1 cup raspberries or strawberries
Add oats, almond milk, coconut yogurt, maple syrup, nut butter, chia seeds and hemp seeds to a bowl and stir until well mixed. Season with cinnamon and spoon into two glass jars. Screw lids onto the jars and refrigerate overnight. The next morning, eat your overnight oats chilled and directly from the jar, if you’re in a rush, or poured into a bowl with added fruit, or warmed on the stove with a little milk for cold mornings.