Description
These gluten-free oatmeal cookie overnight oats taste just like the real thing but are much healthier!
Ingredients
Units
Scale
- 2.25 cups of rolled oats (use gluten-free oats, if desired)
- 3 cups almond milk (or milk of your choice)
- 3/4 cup Greek yogurt (or dairy-free yogurt, if desired)
- 4 tablespoons of almond butter
- 3–6 tablespoons of maple syrup, brown sugar or sweetener of your choice
- 6 tablespoons of raisins, roughly chopped
- 6 tablespoons of chopped walnuts
- 3 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Mix all of the ingredients together.
- Spoon into individual containers, such as mason jars (I used Weck jars)
- Refrigerate overnight, or for at least 6 hours.
Notes
- To make the recipe dairy-free and vegan, use a plant-based yogurt.
- Use gluten-free oats, if desired.
- For a thinner consistency, you can omit the yogurt and/or add more almond milk.
- Prep Time: 10 minutes
- Cook Time: Overnight (chilling)
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 342
- Sugar: 14.4 g
- Sodium: 108.9 mg
- Fat: 14 g
- Carbohydrates: 41.4 g
- Fiber: 5.7 g
- Protein: 11.5 g
- Cholesterol: 4.6 mg