# Components:
→ Overnight Oats Base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk (dairy or unsweetened plant-based)
03 - 1/2 cup plain Greek yogurt
04 - 2 tablespoons chia seeds
05 - 2 tablespoons maple syrup or honey
06 - 1 teaspoon vanilla extract
→ Mixed Berry Addition
07 - 1 cup mixed berries (fresh or frozen)
→ Crumble Topping
08 - 1/4 cup old-fashioned rolled oats
09 - 2 tablespoons almond flour
10 - 2 tablespoons sliced almonds
11 - 1 tablespoon brown sugar
12 - 1 tablespoon unsalted butter (or coconut oil)
13 - 1/2 teaspoon ground cinnamon
14 - Pinch of salt
# Directions:
01 - In a medium bowl, combine the rolled oats, milk, Greek yogurt, chia seeds, maple syrup, and vanilla extract. Stir vigorously until well incorporated. Gently fold in the mixed berries.
02 - Divide the oat mixture evenly between two serving jars or airtight containers. Cover securely and refrigerate for at least 8 hours, preferably overnight, to allow the oats to soften and absorb the liquid.
03 - Preheat your oven to 350°F (175°C). In a small bowl, combine the 1/4 cup rolled oats, almond flour, sliced almonds, brown sugar, cinnamon, and salt. Add the butter (or coconut oil) and use your fingertips to rub it into the dry ingredients until the mixture forms coarse crumbs.
04 - Spread the crumble mixture in a single layer on a baking sheet lined with parchment paper. Bake for 5-7 minutes, or until the crumble is golden brown and aromatic. Remove from oven and allow to cool completely.
05 - In the morning, remove the chilled overnight oats from the refrigerator. Top each serving generously with the cooled crumble just before serving.
