For the Coconut Overnight Oats
- 11/4 cups rolled oats
- 1 cup plus 3 tablespoons coconut milk
- 1/3 cup plus 2 teaspoons Greek yogurt
- 2 tablespoons chia seeds
- 1 tablespoon or honey maple syrup
- 1/4 teaspoon vanilla bean powder
- pinch salt
To Make the Coconut Overnight Oats
Mix together all the ingredients until well combined. Place in the fridge to set and get creamy for 1-2 hours or overnight. If needed, add more milk or yogurt before serving.
For the Almond Butter
- 12/3 cups almonds
- 1/4 teaspoon salt
To Make the Almond Butter
Preheat oven to 345ºF.
Place almonds on a baking pan and toast in oven for 10-15 minutes. Let cool slightly.
Transfer the almonds to a high speed food processor. Blend until creamy, pausing to scrape down the sides when necessary. Be patient, this process will take up to 15 minutes. Once totally smooth and creamy blend in the salt. Let almond butter cool, then transfer to a glass jar and store in the fridge.