So once I figured out how great psyllium husk was for thickening, I started to think about what else I could do with it.
[Aside from a tablespoon in the morning and a tablespoon at night* on the--um--regular.]
*For y’all who were wondering, two tablespoons is a standard serving…just make sure you are drinking lots of water, too.
With my breakfast cooking class at Whole Foods approaching, I knew this was a good time to experiment.
(Some teachers take the “never cook a new dish for a dinner party”approach to lessons. I prefer a Julia Child-like approach to culinary adventures.)
With the burgeoning humidity making hot breakfasts less appealing, and the fact that I wanted to geek out with muesli–I turned to an old favorite.
Turns out, psyllium and chia, with the combination of instant and regular oats, plus a generous helping of banana, all covered up with almond milk (homemade or not)…
…doesn’t even require a night in the fridge* to become super thick and delicious.
As in: you might want to go ahead and add more than the suggested amount of almond milk.
Single-Serve Super Thick Vegan Overnight Oats
- 1/2 c. oats*
- 3/4 c. alterna-milk (plus more in the morning)
- 1/2 Tbsp. chia seeds
- 1/2 Tbsp. psyllium husk
- 1/2 banana, chopped or mashed
- 1/4 tsp. vanilla
- Combine all ingredients, stirring VERY well.
- Store in the fridge for a few hours, or overnight.
- In the morning, remove from the fridge, stir, then add extra almond milk and/or desired toppings.