I first encountered this recipe at a cafe near my hotel in Raleigh, NC. It was so tasty I just had to recreate it when I got home. It’s highly portable and makes a great, filling breakfast at any time of year. Feel free to switch up the toppings based on what you have and what you like.

The Recipe

In the Oats:

• 1/2 cup Bob’s Red Mill Old Fashioned Gluten-Free Oats
• 2 tbsp chia seeds
• Splash of vanilla extract
• 1/2 tsp cinnamon
• 1 cup unsweetened almond milk
• 1/2 banana, sliced and mashed into the oats

Combine the ingredients in a jar or sealable container. Stick in the fridge for at least a few hours or overnight to allow the chia seeds to absorb the almond milk and the oats to soften.

To Top:

• 1/3 cup blueberries
• 1/4 cup strawberries
• 1/4 cup raspberries
• 1 tsp shredded coconut

Why It’s Good:

• Those great oats again! Fiber and whole grains. The makings of a great breakfast.
• Strawberries, raspberries, and blueberries are full of antioxidants.
• Chia seeds have healthy omega-3s and are a great source of protein.
• Bananas have potassium, which can help prevent muscle cramping.

Take your oats out of the fridge and top with the toppings. Feel free to mix it up based on what you have available and what you like.

Make one for yourself? Tag us on Instagram @runningbysix so we can show you off!