Overnight Oats with Stone fruit
1 1/3 cups milk, unsweetened almond milk or unsweetened coconut milk
1/3 cup Greek yogurt
1/2 teaspoon vanilla or almond extract
1 1/2 tablespoons maple syrup
pinch of sea salt
1 cup rolled oats
1-2 fresh ripe Chilean nectarines or peaches, roasted pistachios, and flaked coconut
In a medium bowl, whisk together milk, vanilla extract, maple syrup, and sea salt. Scoop ½ cup oats into two 8 ounce jars. Pour the sweetened milk mixture over the oats. Cover jars and refrigerate for at least 4 hours, or overnight.
In the morning, top your soaked oats with chopped stone fruit, and any other goodies you desire and you’ve got breakfast to go.