Week 13 :: Overnight Oats

INGREDIENTS:
-2 cups rolled oats
-1 tsp vanilla
-2 cups almond milk
-3 Tbsp brown sugar
-3/4 tsp cinnamon
-3 Tbsp maple syrup
-1/4 cup pecans, chopped and toasted

INSTRUCTIONS:
1. In two mason jars, place half of the oats, vanilla and milk in each. Stir to mix well. 

2. In a small bowl, combine brown sugar, cinnamon and maple syrup. Pour half of this mixture in each of the jars over the oats. Stir to combine. 

3. Refrigerate jars for at least 2 hours OR overnight. 

4. Just before serving, toast pecans at 325 degrees for 5-7 minutes. Divide pecans and sprinkle in each jar. 

5. Serve with additional cinnamon and maple syrup, if desire. Enjoy! 

RATING = 5/5

"NOTES FOR NEXT TIME" = I actually made two different recipes of overnight oats. The other one was a blueberry / banana mixture. I put the fruit in the oats the night before -- but then I realized I should have waited. You see, I like my oatmeal HOT so you can't really heat it up when it has fruit in it. So if I was adding fruit, I would WAIT until the morning of. 

Also, I think it's a good idea to shake the Mason jar(s) before putting them in the fridge! Something I didn't do until batch #2. It mixes all the ingredients together while it sits in the fridge. 

Recipe by: GF with LB