½ cup gluten-free rolled oats [I use Bob’s Red Mill Brand]
½ banana
Large handful baby spinach
1 Tbsp almond butter [or any other nut butter]
1-2 Tbsp chia seeds [the more chia seeds you add, the thicker your oats will become]
¼ cup frozen berries [my favorite is blueberries]
¾ cup unsweetened coconut milk [or any other nut milk], add more liquid if needed
1 Tbsp cacao nibs
Instructions
Place ½ cup of oats in a pint-sized mason jar. In a blender, add spinach, banana, almond butter and coconut milk. Blend for 20-30 seconds until smooth. Pour mixture over oats. Then add frozen berries and chia seeds to jar. Mix to combine all ingredients well. Top with cacao nibs. Place lid on mason jar and store in fridge until next morning. You want to wait at least 4 hours for your oats to set up. Overnight is best. This breakfast is meant to be eaten cold. You can warm it up if you’d like, however I’ve never tried it this way. You can make 2-3 batches of this recipe all at once and store in fridge for up to 3 days.
Recipe by Angela Freed at https://www.angelafreed.com/super-green-overnight-oats/