6 (12-ounce) Mason jars
3 cups gluten-free rolled oats
6 teaspoons ground organic flaxseeds
3 teaspoons chia seeds
3 teaspoons hemp seeds
1 can full-fat organic coconut milk
6 cups Silk almond milk
3 cups fresh blackberries
3 cups diced strawberries
3 cups blueberries
Contents of can of coconut milk will be separated; stir in large pitcher until well blended. Add almond milk and combine with whisk. Place ingredients in each jar: ½ cup gluten-free oats, ½ teaspoon chia seeds, ½ teaspoon hemp seeds, and 1 teaspoon ground flaxseeds. Fill each jar three-fourths full with coconut-almond milk mixture. Stir mixture in each jar. Add ¼ cup chopped strawberries, ¼ cup blackberries, and ¼ cup blueberries.
Seal jars and refrigerate for up to 7 days. May heat but meant to be eaten cold.
Makes 6 (12-ounce) servings
