Sorry for not posting anything yesterday, the day literally went by in a flash. I really wanted to upload a recipe for apple cupcakes with cinnamon frosting, and I had it prewritten and everything, but I managed to forget my cable for the camera where the pictures are back home in Norway. Luckily I found that I had not yet posted this recipe that I made a while back. This is quite a different recipe for overnight oats as far as I am concerned. In most recipes for overnight oats I have seen (and my previous one), they usually call for bananas as a base to get the right consistency. But I wanted to give the dish a vibrant green color, and therefore used avocado instead. It compliments the spinach and oats perfectly, and it tastes especially delicious topped with a pinch of maldon salt and freshly ground black pepper.
- 1/2 cup certified gluten-free (raw) oats
- 1 cup water
- 1/3 avocado
- 1 cup spinach, torn into small pieces
- 1 tsp ground flax/chiaseeds
- a dash of lemon juice