A Simple + Healthy Breakfast: Overnight Oats

I also puréed a few strawberries and added
this strawberry sauce to the bottom of the jar.

Die deutsche Übersetzung findet ihr unter dem englischen Rezept!

Calling this a recipe is almost impudent... I saw a lot of overnight oats on the internet recently and decided to give it a go so I'd have a simple and healthy breakfast to make a Monday morning a bit nicer for myself and for people around me (those who got breakfast from me and those who didn't have to deal with a breakfast-free me). :)

Here is what I used for today's overnight oats:

Ingredients (per serving):

• 70g of rolled oats
• 200ml of oat milk (you can use any milk you like!)
• 5 strawberries
• 1 small banana
• a handfull of chopped almonds
• some rhubarb (half a small stick?)
• 1 teaspoon of raw cane sugar

Banana Rhubarb Breakfast Muffins

I'm quite the fan of The Vegan Foodnerd on Facebook. I get tons of great inspiration there and have already tried a recipe or two from their posts. One of them was the ever-awesome (Oreo-free Oreo) Raspberry Cheesecake! Bow down to the makers of these recipes! :)

I have to admit that I had never baked or cooked with rhubarb before. But since I had a bunch of rhubarb in our organic farmer's veggie box last Friday, I had to conquer the art of rhubarb eating! The first piece went into a smoothie (along with bananas, an apple, and turnip tops), but I had to find good use for the rest! And The Vegan Foodnerd's recipe for breakfast muffins looked too good not to try it. I made a couple of changes to the recipe, though. Here is my version!

Die deutsche Übersetzung findet ihr unter dem englischen Rezept! 

Lots of <3 goes to camslinger.de for the picture.

Ingredients for 30 Breakfast Muffins:

• 350g of wholemeal flour (I used half spelt, half wheat)
• 1 1/2 table spoons of baking powder (1 pack)
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 140g vegan "butter"
• 300g of unrefined sugar
• a little bit of vanilla (flavor or the real deal)
• 2 bananas
• 3 medium stalks of fresh rhubarb
• 350g of soy yoghurt