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Overnight Strawberry Peanut-Butter Oats with a Hint of Coconut

These overnight oats are built in a mason jar the night before and need about two minutes of work: sprouted oats, oat milk, coconut yogurt, peanut butter, diced strawberries, chia seeds, cinnamon and vanilla, stirred and sealed. The chia is doing real work here — it thickens overnight so the oats set rather than sit in liquid. Save the cacao nibs and ground flaxseed for the morning; stirred in the night before they go soft and lose the crunch entirely.

 ½ cup sprouted rolled oats (we used One Degree Organics)
 ½ cup unsweetened oat milk (we used Califia Farms from Whole Foods)
 ½ cup coconut milk yogurt (we use Co Yo Natural Coconut Yogurt Alternative from Whole Foods)
 Diced strawberries
 2 tbsp organic peanut butter
 1 tbsp chia seeds (we used Trader Joe’s organic)
 ½ tbsp cinnamon
 1 tsp vanilla extract
 Optional: sprinkle of organic brown coconut sugar (we use Big Tree Farms organic which is unrefined and low glycemic)
Topping
 Sprinkle of cacao nibs (we use Navitas organics)
 Sprinkle of ground flaxseed (we use Spectrum essentials organic)
1

Pour oats into a mason jar and cover with milk. Add in the rest of the ingredients (except for the topping which will be added the next day).

2

Stir to combine all ingredients so they're evenly dispersed and seal the jar with a lid. Store in the refrigerator overnight.

3

When ready to eat, sprinkle the top of the oat mixture with both the cacao nibs and flaxseed (you can also add extra strawberries if desired)

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