Pomegranate and Walnut Overnight Oats

Serves: 1 | Prep time: 5 minutes
Chill time: 6 hours minimum (overnight is best) | Total active time: 5 minutes

Ingredients:

Base:

• ½ cup / 45g rolled oats
• ¾ cup / 180ml unsweetened oat milk (or any plant milk)
• ¼ cup / 60g coconut yogurt
• 1 tablespoon / 10g ground flaxseed
• 1 teaspoon date syrup
• ½ teaspoon vanilla extract
• Pinch of cinnamon

Toppings:

• 3 tablespoons / 30g pomegranate seeds
• 2 tablespoons / 15g walnuts, roughly chopped
• 1 tablespoon / 10g raw cacao nibs
• 1 teaspoon hemp seeds

Method:

1. Combine the oats, oat milk, coconut yogurt, ground flaxseed, date syrup, vanilla, and cinnamon in a jar or container.
2. Stir well. The flaxseed will clump if you don't mix it through properly.
3. Seal and refrigerate overnight, or for at least 6 hours.
4. In the morning, give the base a stir. Add a splash more oat milk if it's thicker than you like.
5. Top with pomegranate seeds, chopped walnuts, cacao nibs, and hemp seeds.
6. Eat cold, straight from the jar.

Notes:

• Use rolled oats, not instant. Instant oats will turn to mush overnight and won't develop the same resistant starch content.
• This keeps well for meal prep. Make 3 to 4 jars on Sunday night and you've got breakfast handled for most of the week. Add the toppings fresh each morning for the best texture.
• If pomegranate seeds aren't in season, you can buy them frozen or use pre-packaged fresh seeds. 

Nutritional Breakdown (approximate, per serving):

* Note: Nutritional values are approximate and based on standard ingredient sizes.