Gluten-free Oat Breakfast Made Easy

If you have a busy life like I do, making Gluten-free Oat Breakfast night before is a big time saver in the morning.  I borrowed this recipe from the Food Matters website, making a few substitutions/suggestions in brackets following an ingredient.   

 Base Ingredients:
1/2 cup quick cooking oats [I use Country Choice Organic, Non-GMO, GF, Old Fashioned.]
1/2 cup coconut milk or coconut water  [If you are counting calories, go with the water.]
1/4 cup frozen blueberries [I use organic or wild grown.]
1 tbsp desiccated coconut [I use unsweetened.]
1 tsp cinnamon
1 tsp coconut sugar [I use organic agave, organic stevia, or nothing at all.]
Optional: 1 tbsp Food Matters Superfood Protein  
1 tsp chia seeds
Toppings:

Add extra coconut, blueberries and/or chia seeds to serve

Recipe and photo credits via: http://foodmatters.tv/content/how-to-overnight-oats-3-ways

Fresh, nutritious, and very simple.
HOW TO: OVERNIGHT OATS 3 WAYS!
Now, change it up using your own favorite fruit...
raspberries are a great place to start. 

Links to brands I prefer: http://us.naturespath.com/welcome-country-choice-organic-natures-path-family

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