I'll admit it: it took me a while to get onboard with the Overnight Oats thing. The first versions I tried were bland, mushy, and boring. But when my fiance ...
I'll admit it: it took me a while to get onboard with the Overnight Oats thing. The first versions I tried were bland, mushy, and boring. But when my fiance started training for a marathon, I got serious about it so that he could carb load healthily. And after layering flavors from maple syrup to almond butter and coconut, I got onboard. This fall I've been topping it with the season's fruit from nutmeg-dusted pears to these cinnamon-sprinkled persimmons. And I'll keep it up because as the holiday shopping, wrapping, decking, and cooking begin, it's all the more reason to start the day off right.
plus more for garnish
roughly chopped
sliced
Combine oats, almond milk, almond butter, maple syrup, chia, and a pinch of salt and mix until the oats are moistened. Place in an airtight container and refrigerate until ready to eat, at least 8 hours.
Meanwhile, make the nut streusel: combine the nuts, pepitas, coconut flakes, cinnamon, and a pinch of salt. To serve, top with the streusel, some sliced persimmons, and a drizzle of maple syrup.
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