2 c oats (regular or quick, but not steel-cut or instant)
2 c milk
1/2 tsp vanilla
1/4 tsp almond extract
2 tbs brown sugar
1/2 tsp ground cinnamon
pinch of salt
6 oz. raspberries
2 tbs sliced almonds
Combine oats, milk, vanilla, almond extract, brown sugar and cinnamon in a medium bowl. Gently fold in raspberries. Divide evenly among four 8 oz. mason jars. Refrigerate overnight. In the morning, top with sliced almonds and serve cold.
From Our Best Bites
No comments:
Post a Comment