4 Serving
Breakfast
Peanut Butter Overnight Oats
with Dried Figs & Cacao Nibs
SERVINGS
PREP & COOK TIME
5 min
CALORIES
380
FAT
15g
CARBOHYDRATES
53g
PROTEIN
10g
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INGREDIENTS
- 2 cups gluten-free rolled oats
- 2 tbsp agave
- 2¼ cups non-dairy milk*
- 2 oz dried figs
- 5.3 oz Forager® Project Cashewgurt®
- 2 tbsp cacao nibs
- ¼ cup peanut butter
- *Not Included
- For full ingredient list, see Nutrition
Allergens: peanuts, tree nuts
SERVINGS
PREP & COOK TIME
5 min
CALORIES
380
FAT
15g
CARBOHYDRATES
53g
PROTEIN
10g
Get Recipes Delivered
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.
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