I’m not vegan, but there are so many vegan recipes that I really love, so when the Bearfoot Bistro Vegan Overnight Oats Seawheeze Runners Brunch recipe was shared on the Seawheeze group page (it’s so good!!!) I decided to give it a try. As you know, I’ve started the IIFYM Diet on September 1st, so I’m meal planning a little bit and getting back into the groove of calculating recipes for macros. It’s also ‘back to school’ week so I wanted to get a head start on having a pre prepared breakfast on hand. Since it took a fair bit of time for me to calculate the macros on this one I decided I would share those with you in case you were curious about the approximate nutrition data on this. Keep in mind it’s approximate, and based on the brands I chose (So Delicious Coconut Beverage, Silk Fermented Coconut Yogurt, Western Family Oats and bulk chia seeds).
You can easily figure out nutritional data for your recipes using the MyFitnessPal app recipe builder, by inputting each individual ingredient and then dividing the completed number by the grams of your completed recipe. I actually use the MyMacros+ app, and I just figure out the recipe data on paper. For this recipe as I made it (with precise measurements as shown below). **I substituted 28g of honey instead of 28g of Agave:
per 100 gram serving
2.3 g protein
Recipe posted with permission from the very generous Bearfoot Bistro who also catered the Seawheeze Half Marathon Runners Breakfast. Thank you Bearfoot Bistro!!
So many of our guests at this year’s SeaWheeze half marathon have been asking the recipe of our now “famous” Vegan Overnight Oatmeal recipe… Here it is, but don’t tell anyone you got it here 😜
260 g cultured unsweetened coconut yogurt
90 g large flaked rolled oats
375 mL unsweetened coconut beverage
50 g white or black whole chia seeds
28 g Agave syrup
Combine all the ingredients together and mix well. Refrigerate for a minimum of 4 hours or overnight. Enjoy with fresh fruit and berries.
There you have it!