Cuisine: international
Author: Annelina Waller
Prep time: 5 mins
Total time: 5 mins
- ½ zucchini
- 50 g oat flakes
- 1 handful of raspberries, fresh or frozen
- 2 tbsp brown millet, puffed
- 1 tsp linseeds, kibbled
- 1 pinch of ground tonka bean
- 120 ml coconut almond milk
- Grate the zucchini.
- Layer the oat flakes, zucchini and the remaining dry ingredients in a glass.
- Add the coconut almond milk and stir.
- Put the mixture in the fridge for at least one hour or overnight.
Recipe by Annelina Waller at https://annelinawaller.com/three-veggie-infused-overnight-oats-in-under-5-minutes/
3.5.3208