This is a perfect late-autumn breakfast or snack with protein, healthy fats and complex carbohydrates.

Yield: 1 serving

½ cup organic rolled oats

1 Tbsp ground flaxseeds

¼ cup organic, unsweetened peanut, almond or sunflower butter

1 to 2 Medjool dates, finely chopped

¾ cup unsweetened coconut, almond or soy milk

½ tsp vanilla extract

½ tsp powdered Ceylon cinnamon

Place all ingredients in a bowl or Mason jar and stir well. Store overnight in the refrigerator for cold oats or on the counter for room-temperature oats in the morning.

Recipe courtesy of Marlaina Donato.

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