1cup rolled oats/old-fashioned oats(certified gluten free if needed)
¼cupalmond milk yogurt (plain/unsweetened)
1 ½cupsalmond milk (unsweetened)
1tbsp.pure maple syrup(more to taste)
2tbsp.shredded coconut, unsweetened
Use 2 mason jars, or any other leak proof container, to prep overnight oats. Start by placing ½ cup oats in each jar.
Add 2 tbsp. yogurt, ¾ cup milk, ¼ tsp. cinnamon, and ½ tbsp. maple syrup to each jar. Stir all ingredients until fully mixed. Top with chopped peaches, almonds, and coconut. Tightly close up each jar/container.
Refrigerate overnight. Oats will be ready in the morning.
Stir oats and enjoy!
Yogurt: Greek or regular almond milk yogurt works. And if you aren't dairy free, you can use regular yogurt, just make sure it's plain/unsweetened.
Milk: Any unsweetened non-dairy milk will work, I just prefer almond milk. And regular milk will work if you aren't dairy free.
I usually make these in individual jars/containers, but you can easily make the recipe in one large batch and dish up in the morning.
You can either eat these straight out of the fridge, or warm them up in the microwave quickly.
If oats are too thick for your liking in the morning simply add more milk.