Creamy oats soaked overnight with apple, cinnamon, and yogurt for a ready-to-eat breakfast.
ABy Annebala
Servings
2
1 cup Rolled oats
0.5 cup Plain Greek yogurt
0.75 cup Milk
1 tbsp Chia seeds
1.5 tbsp Maple syrup
0.5 tsp Vanilla extract
1 tsp Ground cinnamon
0.25 tsp Ground nutmeg
1 pinch Salt
1 piece Apple
1 tsp Lemon juice
2 tbsp Almond butter
Calories
738 kcal
Protein
24g
Carbs
86g
Fat
34g
Fiber
10g
Sugar
24g
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Mix the Oat Base
1. In a medium bowl or large jar, combine the rolled oats, Greek yogurt, milk, chia seeds, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, and salt. Stir thoroughly until everything is evenly mixed.
1 cup Rolled oats,
0.5 cup Plain Greek yogurt,
0.8 cup Milk,
1 tbsp Chia seeds,
1.5 tbsp Maple syrup,
0.5 tsp Vanilla extract,
1 tsp Ground cinnamon,
0.2 tsp Ground nutmeg,
1 pinch Salt
2. Core and finely dice the apple (peeling is optional). Toss the diced apple with lemon juice to prevent browning, then fold half of the apple into the oat mixture and reserve the other half for topping.
0.5 piece Apple,
1 tsp Lemon juice
3. Divide the oat mixture evenly between two jars or airtight containers. Press a piece of plastic wrap or a lid directly onto the surface, seal, and refrigerate for at least 6 hours or overnight (up to 3 days).
Serve
4. When ready to eat, give the oats a good stir. If the mixture is too thick, loosen with a splash of milk. Top each serving with the reserved diced apple and a drizzle of almond butter. Enjoy cold straight from the jar.
0.5 piece Apple,
2 tbsp Almond butter
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