It’s the weekend! What does that mean? Relaxing by the pool, seeing friends, going to a BBQ or will you be running errands, going to events, cleaning the house? Whatever you have on schedule, the weekends are a great time to do some meal planning for the low-FODMAP diet, and overnight oats are an easy meal to make. They are great to bring to work on Monday – whatever work means for you. You might have a 9-5, maybe you’re retired and busy volunteering or running after little ones. Whatever the case, make the low-FODMAP diet work for you and plan ahead. It saves time and unnecessary anxiety and hangriness!
Try out this delicious recipe next time you need an easy to make breakfast that will power you through your afternoon or workout!
The Everything® Low-FODMAP Diet Cookbook is available from these booksellers:
Publish Date: May 6, 2016
Also please take a look at my brand new book, The 30 Minute Low-FODMAP Cookbook, preorder now. Release date: December 24, 2019.
Per serving: Calories 342 | Fat: 11g | Protein: 7g | Sodium: 44mg | Fiber: 7g | Carbohydrates: 60g | Sugar: 34g
- 1/4 cup gluten-free rolled oats
- 2 tablespoons unsweetened almond milk
- 1 teaspoon unsweetened cocoa powder
- 1/2 ripe medium banana, mashed
- 2 tablespoons lactose-free vanilla yogurt
- 1/8 teaspoon alcohol-free vanilla extract
- 2 teaspoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1 ounce dark chocolate, smashed into chunks
- 1-2 banana slices, for garnish
- In a medium bowl, combine oats and almond milk and stir. Add cocoa powder, banana, yogurt, vanilla, maple syrup, and cinnamon; stir to combine. Place in a canning jar and cover with lid. Refrigerate overnight.
- The next day, top with chocolate chunks and banana slices and enjoy! Can be stored in refrigerator up to 3 days.