Almond Orange Overnight Oats
1 tablespoon slivered almonds
1 tablespoon unsweetened coconut flakes
1/4 cup gluten-free quick-cooking oats
A pinch of kosher salt
2 teaspoons maple syrup
2 tablespoons Greek yogurt
1/3 cup almond or rice milk
1 teaspoon orange zest
1 tablespoon freshly squeezed orange juice
These make such a great breakfast on the go; whip them up the night before and they ll be perfectly cold and creamy in the morning.
Toast the slivered almonds and coconut flakes in a small sauté pan over medium-low heat for 2 to 3 minutes, or until lightly browned.
Transfer the almonds and coconut flakes to a bowl or small mason jar and add the remaining ingredients. Stir well, cover, and refrigerate for at least 2 hours or up to 2 days.