Prep time: 10 min Cooking time: 0 min
2 cups gluten free oats
2 cups almond milk, unsweetened
1 Tbsp brown sugar
1 1/2 tsp cinnamon
1 1/2 tsp vanilla extract
1/8 tsp salt
1/2 cup vanilla Greek yogurt, 2% (choose a low-sugar brand, like Chobani Less Sugar or Oikos Triple Zero)
3 Tbsp pecans, chopped
1. Optional first step: add pecans to a pan on low heat and toast until golden, tossing to prevent burning. Set aside.
2. Mix all ingredients except pecans in a large bowl until well combined.
3. Divide into 3 containers and seal. Place in the fridge overnight, or for at least 6 hours.
4. When ready to serve, top each serving with 1 Tbsp of toasted pecans.