Adapted from Clean Eating Magazine

Cool and creamy overnight oats layered with frosty fruit purée is kind of like eating ice cream for breakfast, but with a lot less guilt.

Makes 3 sundaes

Ingredients

3/4 cup NOW Rolled Oats*

1/4 cup NOW Shredded Unsweetened Coconut*

2 tbsp NOW Flaxseed Meal*

2/3 cup nonfat plain Greek yogurt

2/3 cup plain unsweetened almond milk

1 tbsp NOW Pure Maple Syrup*

1/2 tsp ground cinnamon, or to taste

1 banana, peeled and cut into 1-inch chunks

2/3 cup blueberries

*NOW items available at your local health food store

1. In a medium bowl, whisk oats, coconut and flaxseeds.
2. Add yogurt, milk, maple syrup and cinnamon and stir to combine.
3. Cover with plastic wrap and refrigerate overnight (8 to 16 hours).
4. Meanwhile, in a small container, combine banana and blueberries.
5. Cover and refrigerate overnight (8 hours minimum). .
6. In a food processor or blender, blend banana-blueberry mixture, stopping to scrape down sides of bowl, until smooth and creamy.
7. In small bowls or clear glasses, layer oatmeal mixture and banana-blueberry mixture, dividing evenly.

Calories: 265
Total Fats: 9 g
Saturated Fat: 4.5 g
Monounsaturated Fat: 1 g
Polyunsaturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 67 mg
Total Carbohydrate: 38 g
Dietary Fiber: 6 g
Protein 10 g
Sugars: 15 g