Peanut Butter Overnight Oats & Home-Made Granola Crunch

Name: Peanut Butter Overnight Oats & Home-Made Granola Crunch
Yield: Serves 2
Ingredients: fruits and berries; 1 tablespoon peanut butter; 250 ml (8½ fl oz / 2⅓ cup) water; edible flowers (optional); chopped nuts and seeds; 60 ml (2 fl oz / ¼ cup) melted coconut oil; ½ vanilla pod (bean), scraped, or ½ teaspoon ground vanilla pod; ½ teaspoon ground cinnamon; 120 g (4 oz / 1¼ cup) gluten-free milled oats; 40 g (1½ oz / ¼ cup) black sesame seeds; 60 g (2 oz / ¼ cup) whole buckwheat; 60 g (2 oz / ½ cup) chopped walnuts; 20 g (¾ oz / ¼ cup) desiccated (shredded) coconut; ½ tablespoon grated orange zest; 60 ml (2 fl oz / ¼ cup) maple syrup; 1 ripe banana, mashed; 220 g (8 oz / 1 cup) gluten-free milled oats; 1 medjool date, stoned (pitted) and chopped; 1 tablespoon chopped toasted hazelnuts

Preparation info

Serves
2

Difficulty
Easy

Appears in

Happy Vegan Food

By Bettina Campolucci Bordi

Published 2022

About

I love a good porridge but in summertime when the weather gets a bit warmer, overnight oats are the perfect cool alternative.

Ingredients

1 tablespoon peanut butter
250 ml (8½ fl oz / 2⅓

Vegan
Gluten-free
Breakfast

Method

Granola crunch

Mix the peanut butter with the water in a bowl. Then add the rest of the overnight oat ingredients, give it a mix and cover. Place in the fridge overnight. Now make the granola crunch. Preheat the oven to 140°C (275°F/Gas 1).