Bit by bit, the days are getting brighter and hotter. So much begins to shift this time of year, and that most definitely includes our food choices. We’ve been finding ourselves using our fresh almond milk in more cooling breakfasts these days. Smoothies, chia puddings, soaked oats.
This recipe from Darling Magazine is one of our favorites, and we have adapted it just slightly for you. It can be made with any of our six flavors (though you may want to adjust the sweetness accordingly). We especially love making five or six small jars at one time to have on hand all week long.
1 cup rolled oats
1 teaspoon cinnamon
Pinch of Himalayan pink salt
1 cup almond milk (Pure)
1 teaspoon pure maple syrup
Chopped nuts (we like pecans or hazelnuts)
Cacao nibs or shredded coconut
Measure oats, cinnamon and salt into a pint-sized canning jar or small bowl and stir. Add almond milk and maple syrup. Stir well. Cover and refrigerate overnight. Add sliced fruit, nuts, cacao nibs and/or coconut just before serving. Serves one.