Recipes | Fruits From Chile
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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.


serves 2