Who would have guessed that mixing rolled oats with a little milk and sweetener and putting it to bed in the fridge would turn out such a tasty and nutritious breakfast, snack, lunch--whatever.
I make multiple variations of overnight oats, but let me tell you, when nectarines are in season (only for a couple months in the Midwest-boo) I buy bags of them. I prefer them to peaches because they are easier to cut and eat and have less overall acidity. And when you pair nectarines with almonds, their aromatic floral sweetness really shines. YUM.
Notes: Yogurt is French Vanilla, Trader Joe's. Milk is unsweetened vanilla almond milk.
ALMOND NECTARINE OVERNIGHT OATS WITH CINNAMON YOGURT
Ingredients: 1/2 cup rolled oats, 1/2 cup milk, 1 tsp. pure maple syrup, 1/2 tsp. vanilla extract, 1 tsp. chia seeds, small pinch sea salt, 1/2-1 sliced nectarine, 1 tbsp. shaved almonds. Cinnamon Yogurt: 1/4 cup vanilla yogurt, 1/4 tsp. ground cinnamon.
Makes 1, 8 ounce serving. Recipe easily doubled, tripled, etc.
1. Stir together rolled oats, milk, maple syrup, vanilla extract, chia seeds and sea salt, well.
2. Spoon into a glass or jar, making sure there is at least an inch or so of head-room. Cover and refrigerate 8 hours to overnight.
4. Remove oats from fridge. In a small bowl, whisk together yogurt and cinnamon. Slice nectarine. Layer on top of oats: 1/2 of the almonds, nectarines, yogurt. Finish with the rest of the almonds on top.