To a mason jar or small bowl, add almond milk, chia seeds, peanut butter, and maple syrup and stir with a spoon to combine. The peanut butter doesn’t need to be completely mixed with the almond milk (doing so leaves swirls of peanut butter to enjoy the next day).
Add oats and stir a few more times. Then press down mixture with a spoon to ensure all oats have been moistened and are immersed in almond milk.
Cover securely with a lid or plastic wrap and set in the refrigerator overnight (or for at least 6 hours).
The next day, open and enjoy as is or garnish with fresh fruit and yoghurt.
Overnight oats will keep in the refrigerator for up to 2 days, though best within the first 12-24 hours.
- 120ml unsweetened plain almond milk
- 9g chia seeds
- 32g natural salted peanut butter or almond butter
- 15ml pure maple syrup
- 45g gluten-free rolled oats