Vanilla-Almond Overnight Oats with Berry Compote

Ingredients

• 2 cup rolled oats
• 2 tbsp chia seeds
• 4 tbsp maple syrup
• 1 tsp vanilla extract
• 2,5 cup unsweetened almond milk
• 0,5 cup plain Greek yogurt
• 3 tbsp almond butter
• 2 cup mixed berries
• 1 tsp lemon juice
• 0,25 cup toasted sliced almonds
• 8 unit fresh mint leaves

Instructions

1. 1

   In a large bowl, whisk together 2 cups (200 g) rolled oats, 2 tbsp chia seeds, 2 tbsp maple syrup, 1 tsp vanilla extract and a pinch of salt.

2. 2

   Pour in 2 1/2 cups (600 ml) unsweetened almond milk and 1/2 cup (125 g) plain Greek yogurt; stir until every oat is submerged.

3. 3

   Swirl in 3 tbsp almond butter, leaving a few visible ribbons for texture.

4. 4

   Divide the mixture between 4 jars or containers, seal, and refrigerate at least 6 hours or overnight to hydrate and thicken.

5. 5

   The next morning, combine 2 cups mixed berries, 2 tbsp maple syrup and 1 tsp lemon juice in a small saucepan.

6. 6

   Simmer over medium heat 6-8 minutes, gently crushing with a fork, until the berries release their juice and the compote coats the back of a spoon.

7. 7

   Remove from heat and cool 5 minutes; the compote will thicken as it rests.

8. 8

   Stir each jar of oats and loosen with a splash of almond milk if too stiff.

9. 9

   Spoon a generous layer of warm compote over the oats and finish with toasted sliced almonds and a few mint leaves.

10. 10

    Serve chilled, or pack in the jar for a portable brunch on the go.