Yield2 8 oz servings
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Recently we’ve been making overnight oats with almond milk as it’s an easy way to make sure you have a nutritious and delicious breakfast during the mornings when things around the house can be quite hectic.
Once you make your “base” oatmeal, you can top it with just about anything that suits your fancy. Try chopped apples and sliced almonds used in this recipe as they provide the perfect “fresh crunch” to this satisfying alternative to hot oatmeal.
A couple tips to know when making overnight oats:
- Anything you add to your “base” oatmeal will hydrate with the liquid that is added so you will need to adjust your liquid accordingly and consider the consistency of what you add. In this preparation, the raisins are a perfect add to the “base” as they hydrate beautifully. Nutritious chia seeds might be another great “base” add; however, these really soak up liquid so plan for that.
- The apples and sliced almonds are a perfect morning add, just before serving or just before heading out with your to-go meal.
- Try toasting the oats prior to prepping your “base” as it enhances their flavor, particularly in this type of refrigerated prep.
- Though non-dairy ingredients are used in this recipe, Greek yogurt and/or any milk variety preferred may be substituted.
- 1 cup of Old Fashioned oats (not Steel-cut or instant)
- 1/2 teaspoon ground cinnamon
- pinch kosher salt (no more than 1/16 teaspoon)
- 2 5.3-ounce containers coconut milk vanilla-flavored yogurt alternative
- 1/4 cup raisins
- 3/4 cup non-sweetened almond milk (more to rehydrate in morning, if preferred)
- 1 to 2 teaspoons maple syrup, as preferred
- 1 Stemilt apple, cored, diced
- 2 tablespoons sliced almonds
Preheat oven to 350 degrees F. Spread oats on a baking sheet (single layer) and place in oven to toast until lightly golden and smelling nutty (about 4 to 6 minutes); watch closely to avoid burning. Transfer oats to a bowl to cool for approximately 10 minutes.
Once oats have cooled, whisk in cinnamon and salt until combined. Add “yogurt,” raisins, almond milk and maple syrup; mix well. Divide mixture between two lidded glass jars (2, 10-ounce Weck glass canning jars were used here). Secure lids on jars and refrigerate for 8 hours, or overnight.
Once set, open jars and stir mixture well. Top with diced apples and sliced almonds. If you enjoy your oatmeal a bit looser, add additional almond milk. Serve immediately or cap to enjoy on-the-go.