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strawberry rhubarb basil overnight oats

vegan, gluten-free, refined sugar-free, soy-free
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Course breakfast + brunch
Cuisine breakfast + brunch, gluten-free, soy-free, sugar-free, vegan
Servings 1

Ingredients
  

  • 1/2 cup gluten free oats
  • 3 tbsp strawberries thinly sliced
  • 3 tbsp rhubarb thinly sliced
  • 1-2 basil leaves thinly sliced
  • 1 tbsp tahini or nut/seed butter of choice
  • 1/2 tsp raw local honey
  • 1/2 tsp local bee pollen optional
  • 1 tbsp ground flax seeds
  • 3-4 tbsp chia seeds add more for thicker consistency
  • 1 tbsp hemp seeds
  • 1 tbsp raw pumpkin seeds
  • 2 tbsp unsweetened coconut shreds
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/8 tsp turmeric ground
  • 1 pinch sea salt
  • 3/4 cup h2o or coconut water add to desired consistency
  • love

Instructions
 

  • Combine all ingredients except basil + let sit 1-2 hours or overnight in refrigerator.
  • Stir in/top with basil to serve.