If you are a Pinterest fan or a cooking magazine connoisseur, you have probably noticed the abundance of overnight oats recipes exploding on the food scene. I love throwing a few of my favorite ingredients into a jar, giving it a shake, and tossing it into the refrigerator overnight for the perfect ready-to-eat breakfast in the morning. My favorite part of this trend is the customizing you can do to create a simple breakfast in a glass that speaks to you and your family’s taste. I especially love tossing in a few tablespoons of my
Call me a rebel, but I like to reinvent the wheel, especially with food. I created my version of these overnight oats in a healthy, dairy-free version that my entire family will want to eat. My kids like fresh berries and nuts mixed with vanilla coconut yogurt and a variety of dairy-free milk. I’ve tried almond milk, cashew milk, Brazil nut milk, coconut milk and even Pecan “Malk” and to be honest, they were all
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| Prep Time | 10 minutes |
| Cook Time | 0 minutes |
| Servings |
servings
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- 1/4 cup organic old fashioned oats
- 1/3 cup almond, cashew or coconutmilk Try Pecan milk by MALK!
- 1/4 cup vanilla coconut yogurt
- 1/2 teaspoon chia seeds
- 1/4 teaspoon organic vanilla extract
- 1/4 cup fresh fruit raspberries, blueberries, strawberries, bananas
Ingredients
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- Add oats, nut milk, yogurt, chia seeds, vanilla extract, and fresh fruit to a half-pint mason jar.
- Cover jar with lid and screw to lightly tighten. Shake jar gently until all ingredients are mixed together.
- Refrigerate overnight or up to 3 days. Remove lid, top with fruit and other ingredients of your choice (e.g., nuts, coconut shreds, chocolate chips, etc.)
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com