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Peanut Butter Overnight Oats

with Dried Figs & Cacao Nibs

breakfast

10 minutes or less Seasonal Menu Quick and Easy Spring Recipes Summer Recipes Winter Recipes Gluten-Free Soy-Free Nuts Breakfast Oatmeal Bowl American One bowl
SERVINGS
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 Forager® Project Cashewgurt®
  6. 2 tbsp cacao nibs
  7. ¼ cup peanut butter
  8. *Not Included
  9. For full ingredient list, see Nutrition
Allergens: peanuts, tree nuts
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

When you are ready to eat, thinly slice the figs. Divide the overnight oats between 4 serving dishes and top with sliced figs, Cashewgurt, cacao nibs, and peanut butter.