Peanut Butter Overnight Oats with Dried Figs & Cacao Nibs

Peanut Butter Overnight Oats

with Dried Figs & Cacao Nibs

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breakfast

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SERVINGS
4 4
PREP & COOK TIME
5 min
CALORIES
380
FAT
15g
CARBOHYDRATES
53g
PROTEIN
10g

MAIN INGREDIENTS

  1. 2 cups gluten-free rolled oats
  2. 2 tbsp agave
  3. 2¼ cups non-dairy milk*
  4. 2 oz dried figs
  5. 5.3 oz cup Forager Project® Organic Vanilla Cashewgurt®
  6. 2 tbsp cacao nibs
  7. ¼ cup peanut butter
  8. *Not Included
  9. For full ingredient list, see Nutrition
Allergens: tree nuts, peanuts
Nutrition

INSTRUCTIONS

1
Make the oats the night before
In a large bowl or container with a lid, combine the oats, agave, non-dairy milk, and a pinch of salt. Cover and refrigerate the oats overnight or for at least 8 hours.
2
Serve
Divide the overnight oats into 4 servings. When you are ready to eat, thinly slice the dried figs. Top each serving with sliced figs, Cashewgurt, cacao nibs, and peanut butter.