Prep Time:05 MINS
– 1/3 cup old fashioned oats gluten free if needed – 1/2 teaspoon ground cinnamon – Tiny pinch ground ginger – Tiny pinch ground clove – Tiny pinch kosher salt – 1/2 medium apple cored and diced (peeling optional), any kind you enjoy eating (I used honeycrisp) – 1/2 cup Almond Breeze Unsweetened Vanilla Almondmilk – 1 1/2 teaspoons pure maple syrup – 1/2 cup non-fat plain Greek yogurt – 1 tablespoon ground flaxseed meal or substitute chia seeds – Optional toppings: Toasted almonds or walnuts; dried fruit, such as raisins, cranberries, or apricots, additional maple syrup
Cook Time: 8 hours
– Add the ingredients to a 16-ounce mason jar or other individual storage container in the order listed above: oats, cinnamon, ginger, cloves, salt, diced apples, almondmilk, maple syrup, Greek yogurt, and flaxseed. Do not shake. Seal jar and refrigerate overnight (or up to 5 days). You can also layer the ingredients in a bowl, then cover the bowl with plastic wrap and refrigerate.
– When ready to eat, shake the jar to combine the ingredients or empty the contents of the container into a serving bowl and stir to combine. Add a little more Greek yogurt or almondmilk if a thicker/thinner consistency is desired. Add any desired toppings and enjoy!
Store overnight oats in the refrigerator for up to 5 days.
SERVING: 1jar (without additional toppings)CALORIES: 299kcal CARBOHYDRATES: 45g PROTEIN: 17g FAT: 7g CHOLESTEROL: 8mg SODIUM: 204mg FIBER: 9g SUGAR: 19g
Here’s the rundown of overnight oatmeal ingredients: uncooked rolled oats (I like rolled for the best, most decadent texture, though quick oats will work too), Greek yogurt (extra protein and maximum richness), flaxseeds (omega-3 power), and Almond Breeze Unsweetened Vanilla Almondmilk.
Since overnight oats can be made ahead, this recipe is ideal for quick back to school breakfasts. Overnight oats are also portable, so you can easily grab a container on your way out the door.