Yield: 1 serving

Ingredients:

Oats:

1/2 cup unsweetened plain almond milk (or substitute with dairy, soy or coconut milk)
3/4 tbsp chia seeds
2 tbsp natural peanut butter (creamy or crunchy OR substitute for other nut or seed butter)
1 tbsp maple syrup (or substitute coconut sugar, brown sugar, or stevia to taste)
1/2 cup gluten-free rolled oats (rolled oats are best vs. steel cut or quick cooking)

Toppings (optional):

Sliced banana, strawberries, blueberries or raspberries (any other fruit of choice works too)
Flaxseed, hemp hearts, additional chia seed or granola

Instructions:

1. To a mason jar or small bowl with a lid, add almond milk, chia seeds, peanut butter and maple syrup (or other sweetener) and stir with a spoon to combine. The peanut butter doesn’t need to be completely mixed with the almond milk.
2. Cover securely with a lid or seal and set in the refrigerator overnight (or for at least 6 hours) to set/soak.
3. The next day, open and enjoy as is or garnish with desired toppings (see options above).
4. OPTIONAL: You can also heat your oats in the microwave for 45-60 seconds (just ensure there’s enough room at the top of your jar to allow for expansion and prevent overflow) or transfer oats to a saucepan and heat over medium heat until warmed through. Add more liquid as needed if oats get too thick/dry.
5. Overnight oats will keep in the refrigerator for 2-3 days. NOT freezer friendly.

Source: Minimalist Baker

Nutrition Facts:

Serving: 1 muffin