Photo: The Kitchn via Pinterest.
Overnight oats are a great breakfast to prepare on the weekend and pull out for a ready-to-go breakfast during the week. This recipe prepares 4 servings that you can enjoy throughout the work week. The optional pie crust component makes for a real treat that will start your day off sweet.
Overnight Oats
2 cups old-fashioned rolled oats
2 teaspoons chia seeds
6 tablespoons dried blueberries (or 1/3 cup fresh or frozen blueberries)
1/2 teaspoon vanilla extract
1 1/2 cups almond milk or another non-dairy milk
1 cup coconut yogurt, homemade or store-bought
Optional Pie Crust Topping
2 tablespoons old-fashioned rolled oats
1 tablespoon rice flour or all-purpose flour (see Recipe Notes)
1 tablespoon raw sugar
1 tablespoon coconut oil, softened to room temperature (but not liquid)
1/4 teaspoon ground cinnamon
Method
Split the ingredients between four different jars or containers with lids. Cover once everything is added and shake ingredients together. Chill overnight in the refrigerator.
For optional pie crust topping: Preheat oven to 350 degrees F. Combine all ingredients in a bowl, and rub coconut oil into the other ingredients. Place mixture on a cookie tray lined with baking paper, and place in the oven for 5 minutes. Take out to stir once, cook for another 2 minutes, and then remove. Allow the mixture to cool before storing.
Note: This recipe was adapted from the Kitchn. For more recipes like this visit www.thekitchn.com.
