| Prep Time | 5 minutes |
| Passive Time | 6.5 hours |
| Servings |
|
Ingredients
OATS
- 1/2 cup unsweetened plain almond milk 120 ml
- 3/4 Tbsp chia seeds 9 g
- 2 Tbsp natural salted peanut butter or almond butter 32 g, creamy or crunchy
- 1 Tbsp maple syrup (or sub coconut sugar) organic brown sugar, or stevia to taste), 15 ml
- 1/2 cup gluten free rolled oats 45 g
TOPPINGS
- Sliced banana Strawberries
- Flaxseed meal Granola
- Chia seed Raspberries
Ingredients
OATS
TOPPINGS
|
|
Instructions
- To a Mason jar or small bowl add almond milk, chia seeds, peanut butter, and maple syrup (or other sweetener) and stir with a spoon to combine. The peanut butter doesn't need to be completely mixed with the almond milk (doing so leaves swirls of peanut butter to enjoy the next day).
- Add oats and stir a few more times, then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.
- Cover securely with a lid or plastic wrap and set in the refrigerator overnight (or for at least 6 hours).
- The next day, open and enjoy as is, or garnish with desired toppings (see options above).
- Overnight oats will keep in the refrigerator for up to 2 days, though best within the first 12-24 hours.
Recipe Notes
Prep time reflects preparation and overnight soaking. *The first, fifth, and last images reflect two servings (double ingredients) with additional chia seeds and peanut butter. Nutrition Information Serving size: 1 recipe Calories: 454 Fat: 23.9 g Saturated fat: 2 g Carbohydrates: 50.9 g Sugar: 14.9 g Sodium: 162 mg Fiber: 12 g Protein: 14.6 g
Share this Recipe