Almond Milk Overnight Oats with Cinnamon Pears

In a large bowl, combine 1.5 cups rolled oats, 3 tablespoons chia seeds, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Mix well to evenly distribute the spices.

Add 2 cups almond milk, 2 tablespoons maple syrup, and 1.5 teaspoons vanilla extract to the oat mixture. Stir thoroughly until all ingredients are well combined.

Divide the mixture evenly among three mason jars or airtight containers. Cover and refrigerate overnight, or for at least 6 hours.

The next day, wash, core, and dice 3 medium pears into 1/2-inch cubes. Leave the skin on for texture and nutrition.

In a medium skillet over medium heat, melt 2 tablespoons unsalted butter.

Once the butter is melted, add the diced pears, 3 tablespoons brown sugar, 1/4 teaspoon cardamom, and the remaining 1 tablespoon maple syrup. Stir to coat the pears evenly.

Cook the pears for 8-10 minutes, stirring occasionally, until they become tender but still hold their shape. The mixture should thicken slightly as the pears release their juices.

Add 1 tablespoon lemon juice to the pears and stir. Remove from heat and let cool for about 15 minutes.

Toast 1/3 cup sliced almonds in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently until golden brown and fragrant. Watch carefully to prevent burning. Transfer to a plate to cool.

To serve, stir each jar of overnight oats (they will have thickened considerably). Top each serving with 1/4 cup Greek yogurt, a generous portion of the cinnamon pears, and a sprinkle of toasted almonds.

If the oats are too thick, add a splash of additional almond milk to achieve your desired consistency.