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Add the seeds, dates and water to a blender and blend on high for 2-3 mins until all the seeds are finely ground. Pour into a nylon milk bag / cheesecloth with a large bowl underneath. Squeeze all of the moisture out using your hands and then stir in the cinnamon or vanilla if desired. Enjoy the sesame seed milk within 3 days. Keep in the fridge.

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Below are the steps: Saute apples and spices: Start by heating coconut oil in a small saucepan over medium-high heat. Add apples and sauté, stirring frequently, for 2-3 minutes. Add the ground cinnamon and nutmeg and cook for 10 more seconds. Make oatmeal: Add the nuts, rolled oats, milk, and chia seeds (if using).

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Alternatively, you can boil the sesame seeds for 20 minutes. Step 2: Pour seeds into a mesh strainer and run water over them for 10 seconds, then pour them into a blender. Step 3: Add other ingredients. To the blender, add pitted dates, cinnamon, maple syrup, and filtered water. Step 4: Blend for 1 full minute.

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Place almond milk, diced mango, and vanilla extract in a blender and blend until smooth and combined, about 30 seconds. Divide the remaining ingredients between 2 large jars. Per jar, you will have 1/2 cup rolled oats, 1/2 cup yogurt, 1 tablespoon chia seeds, and 1/2 teaspoon cinnamon. Pour in the mango milk, evenly dividing between the two jars.

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Add oats, cinnamon and seeds to jars. Add protein powder here, if using. Then add milk, cottage cheese and maple syrup, if desired. Mix till fully combined. Cover the oats with a lid and place in the fridge for at least 2 hours or overnight. Top with any favorite toppings like granola, seeds, apples, etc.

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Step 1. Combine Ingredients: In a small container, preferably a mason jar, mix all ingredients except for one tablespoon of the chopped fresh apples. This includes rolled oats, ground flax seeds, chia seeds, almond milk, Greek yogurt, brown sugar, and a pinch of salt. Step 2.

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Instructions. Mash ½ a banana at the bottom of an overnight oats container or medium sized bowl. Then, add the rolled oats, almond milk, chia seeds, maple syrup, cinnamon and vanilla extract. Stir to combine the mixture really well. Slice the remaining ½ a banana and place it on top of the oat mixture.

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Transfer oatmeal to a bowl and add your desired toppings. STOVETOP: Add the oats, milk, water, cinnamon, maple syrup, chia seeds, and salt to a small saucepan. Bring to a simmer over medium heat. Simmer until oatmeal has thickened to your desired consistency, usually takes about 5 minutes.

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Directions. Combine almond milk, oats, yogurt, chia seeds, cinnamon, salt, 1/2 cup peaches and 1/4 cup pecans in a medium bowl; stir to mix well. Cover and refrigerate until the oats have absorbed the liquid and the mixture has thickened, at least 8 hours or up to 5 days. Divide the oats between 2 bowls. Top each bowl with 2 tablespoons peaches.

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Once the milk is warm, add in a teaspoon of ground cinnamon and stir well. You can also add a small amount of honey or maple syrup for sweetness if desired. Allow the mixture to simmer for a few minutes, stirring occasionally to prevent burning. Once the cinnamon milk is hot and well blended, remove it from the heat and pour it into a mug.

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Spread all over the cooled baked oatmeal. Set aside while making the cinnamon swirl. In another bowl, stir peanut butter, cinnamon, and maple syrup. Microwave with 1 teaspoon of coconut oil or olive oil, for 20 seconds if too thick. Transfer the cinnamon batter to a piping bag and swirl on top of the protein frosting.

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Reheating: To reheat multiple portions, preheat the oven to 350 degrees, cover the baking dish with foil, and bake for 17-20 minutes until warmed through. Individual portions can be reheated in the microwave or toaster oven. Make-ahead: To make this in advance, bake the recipe and let it cool completely.

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Place all ingredients in a 12 oz jar. Stir with spoon or place lid on jar and shake. Make sure oats are mixed well with the almond milk! Place in fridge for 8 hours. Will keep for 3-5 days without fresh fruit added. Serve with fresh fruit, granola, nuts, or coconut.

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Instructions. In a medium-size bowl, mash the banana. Add the oats, almond milk, chia, maple syrup and cinnamon to the mashed banana and mix well to combine. Cover the bowl with clingwrap, or divide the mixture into two glasses or mason jars and cover. Refrigerate for 6 hours or overnight.

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Yield: 6 servings. Prep Time: 10 minutes. Additional Time: 2 hours. Total Time: 2 hours 10 minutes. Our overnight oats with chia seeds and Greek yogurt start with a base layer and we show you 3 different mix-ins to change up the flavors including peanut butter banana, apple cinnamon, and mixed berry.

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Drain the sesame seeds, rinse them and discharge the soaking water. Blend. Blend the seeds with fresh water for around 2 minutes. Make sure the seeds are fully blended. Strain. Strain the mixture using a cheesecloth or nut milk bag, over a tall container. Store leftovers in the fridge.