Overnight Oats

Equipment

Mason Jars 8 oz or 16 oz

Ingredients

5 tablespoon Almond Butter or any nut butter

5 teaspoon Chia Seeds (optional)

2 ½ cups Rolled or Old-Fashioned Oats

2 ½ cups Milk (use any type of milk you like - skim, 2%, almond, coconut, etc.)

10 oz Frozen berries (any type or a mix)

Honey (optional)

Instructions

Set out five mason jars (I use 8 oz but they are packed all the way to the top as in the photos; 16 oz will give you more room to stir and add toppings; or use any other similar-sized container). Fill each jar with almond butter (1 tablespoon / jar), chia seeds (1 teaspoon / jar), and oats (½ cup / jar).
Slowly pour milk over top, giving it time to fill in the spaces between the oats. (Note: Be sure that the oats are just barely covered with milk. You may need a little more or less than the amount listed.)
Top oats with frozen berries and a drizzle of honey (if you'd like).
Put lids on the jars and transfer to the fridge. Refrigerate overnight and up to five nights.
When you're ready to eat the oats, just pull them out of the fridge and dive in. These are best served chilled.

Notes

Chia seeds are optional, but they soak up the liquid and add a great texture contrast / layer with a bit of seedy crunch.
Be sure to get rolled or "old-fashioned" oats. Quick cook or instant oats will soften too much if left overnight to soak in liquid.
If you need these to be gluten-free, be sure to choose rolled oats that are certified gluten-free (not all are).
These are portioned to be a fairly modest breakfast. I also often take them to work as a morning or afternoon snack. If you want a heartier option, you can easily double the amounts listed and use 16 oz Mason Jars.
Nutrition information was calculated using skim milk.

Nutrition

-Inquiring Chef inquiringchef.com

Overnight Oats

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