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Overnight Oats with Almond Butter and Cinnamon-Almond Streusel

Created by foodthinque on behalf of Almond Board of California. Overnight oats are an easy breakfast to prep ahead and this version provides extra protein from almond milk and butter. There is minimal sweetener, so the marinated berries add extra flavor, and the streusel adds a welcome crunch.

Featuring California Almonds

Ingredients

For the Overnight Oats

250 gquick-cooking oats
3 tbspchia seeds
780 mlunsweetened almond milk
3 tbspunsweetened coconut
½ tspkosher salt
1½ tbspmaple syrup
3 tbspcreamy almond butter

For the Marinated Blueberries

340 gblueberries
1 tbspground cinnamon
3 tbsppowdered sugar

For the Cinnamon-Almond Streusel

85 gchopped almonds
30 gquick-cooking oats
35 gbrown sugar
2 tbspcreamy almond butter
2 tbspcanola oil
50 galmond flour
1½ tspground cinnamon
½ tspkosher salt

For the Overnight Oats

  1. In a bowl or container, stir together all the ingredients until well combined.

  2. Cover the mixture and refrigerate for at least 8 hours or overnight.

  3. Once chilled, stir again before serving.

For the Marinated Blueberries

  1. Combine the berries, cinnamon, and sugar in a bowl. Toss to combine.

  2. Allow the berries to macerate for at least 30 minutes before using.

  3. Cover and refrigerate.

For the Cinnamon-Almond Streusel

  1. In a bowl, stir together all the ingredients until well combined.

  2. Spread the mixture onto a baking sheet and toast at 150°C for about 20 minutes, or until crisp and golden.

  3. Let cool, then cover and hold at room temperature.

For each serving

  1. Spoon 85 g of Overnight Oats into a bowl.

  2. Top with 30 g of Marinated Blueberries and 15 g of Cinnamon-Almond Streusel.

  3. Enjoy chilled.

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