1 cup of Old Fashioned oats
(not steel-cut or instant)
½ tsp ground cinnamon
Pinch kosher salt (no more than ¹⁄₁₆ tsp)
Two 5.3-oz containers coconut milk
(vanilla-flavored yogurt alternative)
¼ cup raisins
¾ cup non-sweetened almond milk
1-2 tsp maple syrup
1 Piñata®apple, cored, diced
2 tbsp sliced almonds
Servings: 2 (8oz each)
1Preheat oven to 350°F. Spread oats on a baking sheet (single layer) and place in oven to toast until lightly golden and smelling nutty (about 4–6 minutes); watch closely to avoid burning. Transfer oats to a bowl to cool for approximately 10 minutes.
2Once oats have cooled, whisk in cinnamon and salt until combined. Add “yogurt,” raisins, almond milk, and maple syrup; mix well. Divide mixture between two lidded glass jars (two 10 oz Weck glass canning jars were used here). Secure lids on jars and refrigerate for 8 hours, or overnight.
3Once set, open jars and stir mixture well. Top with diced apples and sliced almonds. If you enjoy your oatmeal a bit looser, add additional almond milk. Serve immediately, or cap to enjoy on-the-go.
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