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Vegan Overnight Oats with a Nutty Twist

For the Oats:
 ½ cup unsweetened plain almond milk (alternative dairy-free milks like coconut, soy, or hemp can also be used)
 ¾ tbsp chia seeds
 2 tbsp natural salted peanut butter or almond butter (either creamy or crunchy; other nut or seed butters can be substituted)
 1 tbsp maple syrup (alternatives: coconut sugar, organic brown sugar, or stevia)
 ½ cup gluten-free rolled oats (preferably rolled oats over steel cut or quick cooking)
Optional Toppings:
 Sliced bananas, strawberries, or raspberries
 Flaxseed meal or extra chia seeds
 Crunchy granola
1

In a mason jar or a small bowl with a secure lid, combine almond milk, chia seeds, peanut butter, and maple syrup. Stir well. It's okay if the peanut butter isn't fully blended; this creates delightful peanut butter swirls for the next day.

2

Incorporate the rolled oats into the mixture, ensuring they are fully immersed in the almond milk.

3

Seal the container with its lid and refrigerate for a minimum of 6 hours, preferably overnight, allowing the oats to soak and flavors to meld.

4

The following morning, the oats can be enjoyed cold, straight from the fridge. If desired, enhance with your choice of toppings.

5

For a warm treat, microwave the oats for 45-60 seconds. Ensure the jar has enough space to prevent overflow. Alternatively, pour the oats into a saucepan and warm over medium heat, adding extra liquid if needed.