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Overnight Oats with Almond Butter and Seasonal Fruits

Overnight Oats with Almond Butter and Seasonal Fruits

Breakfast
Prep Time
15min
Cook Time
0min
Servings
4
Calories
475
Chef's Note

For the best texture, use traditional rolled oats rather than quick oats or steel-cut oats. The rolled variety absorbs liquid perfectly while maintaining a pleasant chewiness. You can also prepare a custom spice blend with cardamom, nutmeg, or ginger to vary the flavor profile throughout the week.

Tags
breakfast
vegetarian
meal-prep
high-fiber
almond-butter
oats
seasonal-fruits
no-cook
healthy
make-ahead
Ingredients

  • 2 cups rolled oats

  • 2 tablespoons chia seeds

  • 2 tablespoons flaxseed, ground

  • 2 cups almond milk

  • 1 cup Greek yogurt

  • 4 tablespoons almond butter

  • 2 tablespoons honey

  • 1 teaspoon vanilla extract

  • 1 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 1 cup fresh strawberries, sliced

  • 1 cup fresh blueberries

  • 1 large peach, diced

  • 1 medium banana, sliced

  • 1/4 cup toasted almonds, chopped

  • 1/4 cup toasted coconut flakes

  • 8 leaves fresh mint leaves

Instructions
  • 1

    In a large mixing bowl, combine 2 cups rolled oats, 2 tablespoons chia seeds, and 2 tablespoons ground flaxseed. Mix well to distribute evenly.

  • 2

    In a separate bowl, whisk together 2 cups almond milk, 1 cup Greek yogurt, 4 tablespoons almond butter, 2 tablespoons honey, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and 1/4 teaspoon salt until smooth and well incorporated.

  • 3

    Pour the wet mixture over the oat mixture and stir thoroughly until all dry ingredients are fully coated.

  • 4

    Divide the mixture evenly among four 16-ounce mason jars or airtight containers.

  • 5

    Cover the containers and refrigerate overnight or for at least 6 hours to allow the oats to soften and flavors to develop.

  • 6

    Meanwhile, prepare the fruit toppings by washing and slicing 1 cup of strawberries, measuring 1 cup of blueberries, dicing 1 large peach, and slicing 1 medium banana.

  • 7

    Toast 1/4 cup almonds in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant and lightly browned. Set aside to cool.

  • 8

    Toast 1/4 cup coconut flakes in the same skillet for about 2 minutes, stirring constantly until lightly golden. Set aside to cool.

  • 9

    When ready to serve, stir each jar of overnight oats and top with a variety of the prepared seasonal fruits.

  • 10

    Sprinkle each serving with toasted almonds and coconut flakes.

  • 11

    Garnish with fresh mint leaves and serve chilled.

Nutrition Information (per serving)
475
Calories
18g
Protein
56g
Carbs
23g
Fat
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