Put rolled oats and non-dairy milk into an air-tight container and mix well. Store in fridge overnight.
In the morning, pour the oats into a pan and cook on low just enough to warm the oats, stirring often to prevent the oats and milk sticking to the pan. If the oats get too thick, add more vegan milk as needed.
In a separate pan, add blueberries and sour cherries and cook on medium, until the fruit softens and releases the juice. You can also smash it a bit with a fork to get a more jam-like mixture.
When the oats are warm and soft, put it into a bowl and top with the cooked berries and sour cherries. Stir the mixture into the oats and top with granola or quinoa puffs and some finely chopped dark chocolate. Let it melt into the oats. Serve warm.
View the recipe instructions at Vibrant Plates
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