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PREP
5 minutes
COOK
8 hours
READY IN
8 hours 5 minutes
Overnight Oats
Serves 2
Traditional version
Ingredients:
250 mL (1 cup) large flake oats
250 mL (1 cup) Dairyland milk
15 mL (1 tbsp) chia seeds
2 mL (½ tsp) vanilla extract
0.5 mL (1/8 tsp) salt
30 mL (2 tbsp) maple syrup
Toppings:
30 mL (2 tbsp) whole almonds
10 mL (2 tsp) flax seeds
2 apricots, sliced
30 mL (2 tbsp) raspberries
30 mL (2 tbsp) blueberries
Peanut Butter & Jam version
Ingredients:
250 mL (1 cup) large flake oats
250 mL (1 cup) Dairyland milk
15 mL (1 tbsp) chia seeds
2 mL (½ tsp) vanilla extract
30 mL (2 tbsp) natural peanut butter
0.5 mL (1/8 tsp) salt
30 mL (2 tbsp) raspberry jam
Toppings:
60 mL (1/4 cup) strawberries, sliced
60 mL (1/4 cup) raspberries
30 mL (2 tbsp) pomegranate seeds
Carrot Cake version:
Ingredients:
250 mL (1 cup) large flake oats
250 mL (1 cup) Dairyland milk
15 mL (1 tbsp) chia seeds
2 mL (1/2 tsp) almond extract
1 mL (1/4 tsp) cinnamon
1 mL (1/4 tsp) allspice
60 mL (¼ cup) raisins
60 mL (¼ cup) finely grated carrot
0.5 mL (1/8 tsp) salt
30 mL (2 tbsp) brown sugar
Toppings:
30 mL (2 tbsp) carrots, grated
30 mL (2 tbsp) hemp hearts
30 mL (2 tbsp) cocoa nibs
30 mL (2 tbsp) coconut flakes


1 In a large jar (ex: Mason), combine all ingredients for the chosen version, except for toppings.
2 Seal jar with lid and place in the refrigerator overnight. Complete with toppings, stir and consume directly from the jar.
3 A recipe created by our foodie influencer @littlemirandapiggy




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