Today's recipe is from Minimalist Baker
Don't you love how overnight oats seem to keep the integrity of the oat intact, helping to avoid that gummy texture that cooked versions sometimes take on? These oats would make the perfect make-ahead breakfast or snack, especially for those of you with hectic mornings. I also think it would make the perfect meal to enjoy after an intense workout – hello 15 grams of protein!
|Yields: 1||Prep Time: 6 hrs 5 mins||Cook Time: n/a||Total Time: 6 hrs 5 mins|
- 1/2 cup (120 ml) unsweetened plain almond milk
- 3/4 Tbsp (9 g) chia seeds
- 2 Tbsp (32 g) natural salted peanut butter or almond butter (creamy or crunchy)
- 1 Tbsp (15 ml) maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste)
- 1/2 cup (45 g) gluten free rolled oats
- Sliced banana, strawberries or raspberries
- Flaxseed meal or additional chia seed
- 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.