- 1/2 cup unsweetened plain almond milk (or sub other dairy-free milks, such as coconut, soy, or hemp!)
- 3/4 Tbsp chia seeds
- 1 tsp cinnamon
- 2Tbspnatural salted peanut butter or almond butter (creamy or crunchy // or sub other nut or seed butter)
- 1Tbspmaple syrup (optional)
- 1/2 cup gluten-free rolled oats (rolled oats are best, vs. steel cut or quick cooking)
- To a mason jar or small bowl with a lid, add almond milk, chia seeds, cinnamon, peanut butter (optional), and maple syrup (optional) and stir with a spoon to combine. If using peanut butter, it 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 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 (berries, nuts, unsweetened coconut flakes, cacao nibs. Just be cautious of calorie content!)
You can also 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, though best within the first 12-24 hours in our experience. Not freezer friendly.