This week, I had the amazing opportunity to chat with the Accessories Council about living well and working well! I’ve been a friend of the council (in one capacity or another) for just about a decade. They’re a wonderful organization that works with brands small and large to stimulate awareness for the global accessories market. Their workshops are incredible bringing in big thinkers in wide array of areas so it was a real honor to share my insights with them in a breakfast session this week.
But, since all talk and no food makes for a dull breakfast session, I treated them to my favorite overnight oats recipe. What I love most about these nutritious little jars is that they can last up to five days in the fridge so they’re the perfect meal-prepped breakfast!
All you need is:
1/3 a cup of unsweetened almond milk
¼ a cup of unsweetened coconut yogurt (I love Anita’s Coconut Yogurt)
2 tbs of nut butter (almond, cashew and peanut all work great!)
A scoop of protein powder
½ a cup of gluten-free rolled oats
1 tsp of raw pumpkin seeds
½ a tsp of unsweetened shredded coconut
Fresh berries or dried cranberries
Whisk the milk, yogurt, nut butter and protein powder together in a bowl. Fold in the oats, pour into a mason jar or reusable container and pop in the fridge overnight.
Open just as you’re ready to eat it, top with your favorite toppings and enjoy!