| LINDSEY WILSON
Turmeric & Pomegranate Overnight Oats
Total Time: 6 minutes + overnight | Servings: 2 servings
Topped with cashew butter, pomegranate seeds, coconut yogurt and date nectar
Ingredients:
- 1 cup gf sprouted oats
- 2 tbsp chia seeds
- 1 cup cashew milk
- 2 tbsp raw honey
- 2 tbsp pomegranate powder
- ¼ cup coconut yogurt
- ¼ cup pomegranate seeds
- Pinch of sea salt
- 30-60 drop Yeast Buster
- Toppings: cashew butter, coconut yogurt, turmeric, date syrup, and pomegranate seeds
Directions:
- Add all ingredients to a large jar. Stir and make sure the oat mixture is well combined. Store in the fridge overnight.
- Pour into two individual bowls. Top with coconut yogurt, cashew butter, turmeric powder, pomegranate seeds and a drizzle of date syrup. Enjoy!
Claire Sporck
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.