PROTEIN-RICH OVERNIGHT OATS Serves 4 Overnight Oats Ingredients • • • • • • •
2 cups of milk, (we use almond milk) 5 drops dōTERRA Madagascar Vanilla essential oil 1 tablespoon sweetener, (we use maple syrup) 2/3 cup unflavoured yoghurt, (we use Tamar Valley Dairy Greek Style) 2 cups rolled oats 1 tablespoon chia seeds 2 tablespoon pea protein powder (available from health food sections in supermarkets)
• ¼ teaspoon sea salt
Rhubarb Compote Ingredients • 1 bunch fresh rhubarb, washed, trimmed and cut into 3cm segments (approx. 8 - 10 stalks) • 1 tablespoon sweetener, (we use granulated raw sugar) • 3 drops dōTERRA Madagascar Vanilla essential oil
Recipe 1. In a medium-sized bowl, combine milk, dōTERRA Madagascar Vanilla essential oil, sweetener and yoghurt. Use a whisk to blend until smooth. Add oats, chia seeds, pea protein powder and salt. Stir until well combined. 2. Cover and refrigerate for at least 6 hours. 3. To prepare rhubarb compote, heat a medium-sized pan over medium heat. 4. Add the washed rhubarb segments with a tablespoon of water. Sprinkle over the sweetener. Cover the pan and let it steam and simmer gently for 5 minutes. 5. Remove from heat, and add dōTERRA Madagascar Vanilla essentail oil to the pan. Replace lid and allow to cool. 6. When cooled, transfer to a container and refrigerate. 7. To assemble, spoon oats into bowls for home, or jars for lunchboxes. Spoon over rhubarb compote to serve. Note: overnight oats can be made to suit your taste — you can use fresh, seasonal fruit and scatter with toasted almond flakes, coconut or seeds. These are a versatile high-protein option for home or snackboxes. This recipe can be refrigerated for up to 3 days.
Food Recipes | 21
