Overnight oats have grown in popularity in the last couple years, and for good reason. So many of us trying to start, live, and maintain a healthy lifestyle find it hard in the mornings especially when you’re the most rushed to get out the door. It sets you up for failure, when you don’t plan ahead. Suddenly those hunger pangs come, and those office donuts are a sweet relief. So be prepared! Overnight oats are easily made the night before and set in the fridge (in a cute ol’ mason jar) and left overnight, to soak and soften. In the morning, you’re welcomed to a perfectly prepared oatmeal breakfast – to be heated up, left cold, tossed in your bag, or eaten on your commute. It’s the perfect solution. This “pie” version curbs that sweet tooth, and with the use of almond milk, it’s completely vegan as well. Whatever your dietary restrictions are this year, this recipe is one to try!

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Servings: 2 small jars, or 1 large
Prep Time: 10 minutes

Ingredients

  • 1 cup old fashioned, steel cut or gluten free oats
  • 2 tablespoons chia seeds
  • Juice and zest of one lemon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon natural almond extract
  • 1 1/2 cups almond or coconut milk (unsweetened or sweetened)
  • 2 tablespoons maple syrup
  • Coconut Whipped Cream
  • Extra lemon zest for garnish

Equipment

  • Mason Jar
  • Bowl

Method

  • Mix all of your ingredients in a bowl, and fill into a mason jar.
  • Let sit, lid on, in the fridge overnight.
  • The next morning, add your coconut whipped cream, and any lemon zest garnish you prefer. Enjoy cold or heated up.
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