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  • Prep
    5 min
  • Cook
    8 h
  • Servings
    2

Overnight Oats

Ingredients

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

Directions

  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.

 

A recipe created by our foodie influencer @littlemirandapiggy

Dairyland products in the recipe