Strawberry Almond Butter Overnight Oats

Servings: 5

Author:

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
2 hours

Breakfast Dessert + Snack

Vegan plant-based

Overnight Oats fruit compote shelf-stable

Instructions

1 In a large airtight container, whisk together the oats, milk, yogurt, almond
butter, maple syrup, chia seeds, vanilla, and sea salt until creamy.
2 Refrigerate overnight if you used whole rolled oats or for 2 to 4 hours if you
used quick cook oats.
3 If the consistency is too thick, whisk in more plant-based milk until desired
texture is reached. If the consistency is too thin, whisk in more chia seeds, 1
tablespoon at a time, until desired texture is reached.
4 Keep refrigerated until ready to enjoy. Can be stored in the refrigerator for up
to 5 days.
5 In a large walled sauté pan (or shallow saucepan), combine the strawberries,
maple syrup, and salt over medium-high heat. Bring to a rapid simmer, reduce the
heat to medium-low, cover, and cook for about 15 minutes, or until the fruit
begins to break down.
6 Remove from the heat and use the back of a fork to roughly mash any remaining
large pieces of fruit.
7 Let cool completely.
8 Transfer to a large airtight glass jar or container and store in the
refrigerator. Can be refrigerated for up to 5 days or frozen for up to one
month.
9 When you're ready to enjoy, layer the overnight oats with the compote and top as
desired. My favorite toppings are fresh fruit, nuts + seeds, and a drizzle of
drippy almond butter.