Breakfast time is something we usually don’t have a lot of time to sit down and enjoy for very long. With getting us all fed and on to our morning activities, it can be a challenge to have everyone sit down at the same time. A quick, nutritious, and delicious meal is necessary.
The Pioneer Woman came out with a recipe for Strawberry and Apple Museli. Wow, it looked absolutely amazing and you can find her original recipe here. As great as it looks, it would not work for our family and all of our dietary restrictions. Being inspired by such yumminess and a desire to stock my fridge with quick breakfast nutritious treats, I came up with overnight strawberry and apple oats.
I understand that low-fodmappers are not able to have apples or a very minimal amount, so I put in an option for you as well. Instead of the apples, when you are ready to eat the overnight oats, dice up a half of an unripe banana and mix it in, just before you devour your creamy bowl of goodness. This will assure that the banana does not turn and keeps it low fodmap properties. Note, none of my recipes have been tested by Monash University, so those that choose to make this recipe will need to make it according to their dietary needs.
What a great opportunity to remake this recipe and share it with you all. This is proving to be a very fun project. We have already made more recipes, but some didn’t turn out as we like, so we will do it again until it is right.
Our Colburn crew hopes that you like these oats as much as we do. It’s a great way to meal prep for the week and great for the grab-and-go kind of mornings.
Overnight Strawberry and Apple Oats
- 1 cup old fashoned oats I used Trader Joe's Gluten Free Oats
- 1 Tbs flax seeds, ground
- 1 cup strawberries, chopped
- 1 cup apples, peeled and diced ** For low-fodmap dice 1 unripe banana, see notes.
- 1/2 cup oat milk I used Oatly brand, original
- 1 cup almond milk unsweetened
- 2 Tbs maple syrup
- 1 Tbs vanilla extract
- Dash salt
- Layer the oats, flax seeds, strawberries, and apples into four 8-oz jars.
- In a pitcher, mix up the almond milk, oat milk, maple syrup, vanilla and salt together.
- Pour liquid mixture over oats and fruit in the jars.
- Put a lid on the jars and shake them until all is mixed and put in fridge overnight, but if you can't wait, try to hold off for at least 5 hours.