Overnight Oats: Almond Joy Overnight Oats

Like eating dessert for breakfast, but actually healthy for you.

Overnight oats are a popular breakfast in Switzerland.
They were created by Dr. Maximillian Bircher for his patients in Zurich because it helps to slow digestion and feel fuller, longer.

Ingredients

1 c. rolled or old fashioned oats (not instant or quick cook)
1-1/4 c. unsweetened almond milk (or regular milk)
2 Tbls. maple syrup
1 Tbls. ground flaxseed
4 Tbls. shredded unsweetened coconut

1 Tbls. mini chocolate chips (add in the morning)
2 Tbls. low-fat plain Greek yogurt, optional (add in the morning)

Garnish

additional mini chocolate chips
additional shredded coconut
1 Tbls. toasted sliced almonds (see Note)

Instructions

Combine oats, milk, maple syrup, flaxseed and coconut in a glass jar. Stir well to combine.
Refrigerate overnight.

In the morning stir in the 1 tablespoon mini chocolate chips and yogurt (if using), then transfer to a serving dish.

Garnish with additional coconut, mini chips and toasted almonds.

Serves 2-3

NOTE: To toast almonds, place in a dry skillet (don’t add oil!). Heat over medium-high heat for 4 to 5 minutes, until golden and fragrant. Stir constantly; do not leave the stove because the nuts can burn very easily. Toast more and freeze the remainder to have on hand to use for other recipes, including this one. Store flax seed in refrigerator.