- 1/2 cup unsweetened dairy free milk (or sub for whole milk)
- 3/4 Tbsp chai seeds
- 2 Tbsp natural almond butter (creamy or crunchy / or sub other nut or seed butter)
- 1 Tbsp agave (or sub coconut sugar, organic brown sugar, or honey to taste)
- 1/2 cup gluten-free rolled oats
To a Container, mason jar or small bowl with a lid, add milk of choice, chia seeds, peanut butter, and agave (or another sweetener) and stir with a spoon to combine.
The peanut butter does not need to be completely mixed with the 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 seal and set in the refrigerator overnight (or for at least 6 hours) to set/soak.
The next day, open and enjoy as is or garnish with desired toppings.
Optional: You can heat your oats in the microwave for 45-60 seconds (just ensure there’s enough room at the top of your jar to allow for expansion and prevent overflow), or transfer oats to a saucepan and heat over medium heat until warmed through. Add more liquid as needed if oats get too thick/dry.
Overnight oats will keep in the refrigerator for 2-3 days.
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