This is a very filling breakfast and will keep you going for about 4 hours.
Prep Time:12 hr Total Time:12 hr Serves 1
100 g / 3½ oz rolled oats
200 ml / 6¾fl oz almond milk
2 full tbsp cottage cheese
1 banana or apple or pear sliced / chopped
1 Tbsp. almond butter or peanut butter
1 Tbsp. pistachios or walnuts or almonds , chopped
1 tsp raw unprocessed honey
1/2 tsp cinnamon or nutmeg
Fill a jar or a bowl with oats, almond milk and honey. Stir well. Seal with a lid and store overnight in the fridge.
The next morning, pour the overnight oats into a saucepan at medium heat. Stir once a while for a few minutes, until warm or hot, as desired. Add more almond milk if the oats get too dry. (If you prefer to eat them cold or at room temperature, skip this step).
In the meantime, peel and slice the banana. Set aside.
Mix the ricotta cheese with a 1/2 tsp honey, until creamy.
Chop the pistachios.
Once the oats are warm, serve in a bowl.
Top with ricotta cheese, almond butter, banana and pistachios.
Sprinkle additional honey on top.
You can replace the almond milk. Feel free to replace it with any other milk (alternative).
Adapted from the mediterranealicious: http://mediterranealicious.com/