This almond and cherry overnight oats recipe take just a handful of simple ingredients to make a delicious breakfast that is still full of flavour. I often choose to also use gluten free oats and dairy free milks too.
NB. This recipe does not need to be exactly measured. I tend to make it to the ratio of half as many oats to the amount of oat milk, but I also use frozen fruit which tends to add some extra liquid as they thaw. Feel free to adjust as you like, especially if you prefer a softer finished product (just add more milk).
250g rolled oats
500ml almond milk
a couple of handfuls of frozen cherries
glug of maple syrup to taste
1tsp almond extract
In a large bowl or tupperware tub, add the rolled oats, almond milk, maple syrup, cherries and almond extract and stir until well combined and all the oats are fully covered with the liquid.
Sprinkle the flaked almonds on top, cover the mixture with cling film (or a lid) and place in the fridge overnight. Your overnight oats will be ready for your breakfast in the morning, just take from the fridge and serve.