Maple Berry Overnight Oats

Mornings are cooler, evenings mild yet brisk and drinkable. Summer is officially over, and fall is upon us. Sunday was living proof of this with its sixty degree temperatures, cloudy skies, and rainy afternoon. Rather perfect actually. The farmers market saw fewer tomatoes, no peaches, more squash and pumpkins, apples aplenty.

While parts of me live for the cool comfort of fall, other parts want to cling to the sweet morsels of summer.

These overnight oats give me the best of both worlds (in breakfast form anyway)--cool bursts of berries with warm flavors of maple and oats. And it's ready for grabbing right out of the fridge, making it all the more appealing for my typical rushing-around-running-late-forgetting-things-every-morning ways.

Yep, I am seriously obsessed with this breakfast.

Maple Berry Overnight Oats
makes one serving

Note: This recipe can be made gluten-free by using gluten-free oats and can be made dairy free by substituting extra almond milk for yogurt.

1/3 cup rolled oats
1/3+ cup unsweetened vanilla almond milk, plus more for the morning
2 Tbsp. plain yogurt (I use Fage Total 0%)
1-2 Tbsp. maple syrup (depending on how sweet you want it)
1/2 tsp. vanilla bean paste or extract
pinch cardamom
1-2 handfuls of berries*

In a pint mason jar or tupperware container, stir together all ingredients except berries until thoroughly mixed together. Add berries and stir to evenly distribute throughout oats. Cover tightly and place in the refrigerator overnight (or a few hours).

The oats will be quite thick in the morning. Since I like my oats pretty creamy, I stir in extra almond milk before eating.

*I also really love these oats with slices of banana. If you decide to add banana, make sure all the slices are submerged in the oats so that they don't turn brown.