Serves 1
Easy, healthy, no-cook make-ahead breakfast for busy mornings that will keep you satisfied for hours! Naturally sweetened, gluten-free and so delicious! Overnight oats can be stored in the refrigerator for up to 5 days which makes it an ideal breakfast meal prep to make on Sunday night for the week!
Ingredients:
Base:
½ cup rolled oats (I used gluten-free old fashioned)
½ cup milk of choice
Wallaby Organic Greek Whole Milk Yogurt (omit for dairy-free)
1 tablespoon Chia Seeds
1 tablespoon raw organic honey or maple syrup
¼ teaspoon vanilla extract
Topping:
¼ cup shredded coconut
2 tablespoons almond butter
1 tablespoon chopped/sliced almonds
1-2 tablespoons dark chocolate chips
Drizzle of maple syrup or honey
Preparation:
In a glass container/mason jar, place oats, milk, yogurt (if using), chia seeds, 1 tablespoon honey or maple syrup and vanilla. Mix until well combined.
Add toppings after a few minutes – coconut, almond butter, almonds, chocolate chips and maple syrup or honey.
Cover container and place in the refrigerator for at least 2 hours or overnight.
Enjoy from the glass container, can be eaten cold or warmed up.