Scandinavians have the right idea – make breakfast before bed and save time in the morning while enjoying a filling, delicious meal. The oats, almonds, and flax in this recipe give you a nice dose of cholesterol-lowering fiber and omega-3s, while the cinnamon offers blood sugar protection. This is easy to make gluten-free – just make sure you get gluten-free oats! Kids like this recipe too, although you may want to grind the nuts in a spice grinder to make the pieces smaller.
This recipe comes from my latest book Vegan Cooking For Dummies – order it here! 
You can mix up the other ingredients to your liking:
Prep Time: 5 minutes
Chilling In The Fridge Time: Overnight
Yield: 2 servings
Ingredients:
1 cup rolled oats
1 cup soy, hemp, rice, or almond milk
1/4 cup apple juice
1/4 cup chopped dried apples or fruit juice-sweetened cranberries
1/4 cup Medjool dates, pitted and chopped
2 tablespoons chopped almonds
1 tablespoons brown rice syrup or maple syrup
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1 tablespoon ground flaxseeds
Directions:
1. Combine all of the ingredients except for the flaxseeds in a medium mixing bowl. Cover with plastic wrap or a clean kitchen towel and refrigerate.
2. Remove the cover in the morning and sprinkle with flaxseeds and serve cold or at room temperature.
Per serving:
415 calories, 10 grams fat, 0 cholesterol, 170 sodium, 75 carbohydrates, 11 dietary fiber, 12 grams protein












