Persik dan Krim Oat Semalam
Dreamy Peaches and Cream Overnight Oats made with wholesome ingredients, just 5 minutes hands-on time required! The ultimate plant-based, gluten-free breakfast or snack!
Foto: Minimalist Baker — Minimalist BakerBahan-bahan
- 3/4 cup plain unsweetened dairy-free milk ((almond, cashew, or boxed coconut))
- 1/2 tsp vanilla extract
- 1 Tbsp almond or cashew butter
- 1 -1 ½ Tbsp maple syrup
- 1 dash sea salt
- 1 Tbsp chia seeds
- 1/2 cup rolled oats ((gluten-free certified as needed))
- 1/4 cup diced peaches ((ripe and juicy // thaw if frozen))
- 2 Tbsp coconut yogurt ((we used plain Culina // any thick yogurt will do))
- Extra peaches
- Granola
- Chopped almonds
- Coconut sugar
- Freeze-dried peaches
Langkah-langkah
To a jar (wide-mouth is best) or small bowl with a lid, add dairy-free milk, vanilla, nut butter, maple syrup, salt, and chia seeds. Stir to combine. Leaving some bigger blobs of nut butter will add a nice textural component.
Add oats and diced peaches. Stir well, slightly mashing the peaches. Dollop the coconut yogurt on top and swirl into the oats. Leave some big clumps — again, they’re delicious the next day! Secure with a lid and place in the fridge for at least 6 hours or overnight.
The next day, add your preferred toppings (we like more peaches, granola, chopped almonds, coconut sugar, and/or freeze-dried peaches). Enjoy!
OPTIONAL: If you prefer warm oats, you can heat your oats in the microwave for 45-60 seconds (just ensure there's enough room at the top of your jar to allow for expansion and prevent overflow, and that it’s a microwave-safe container), or transfer oats to a saucepan and heat over medium heat until warmed through. Add more liquid as needed if oats get too thick/dry.
Overnight oats will keep in the refrigerator for 2-3 days, though best within the first 12-24 hours. Not freezer friendly.
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