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- Prep
- 5 min
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- Total
- 8 h 5 min
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- Serving
- 2
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
- In a large jar (ex: Mason), combine all ingredients for the chosen version, except for toppings.
- 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
