- 1 cup old-fashioned rolled oats
- 2 tablespoons chia seeds
- 1/2 cup whole natural almonds, divided
- 1.5 cups milk
- 1 cup plain yogurt (not Greek-style)
- 3 tablespoons peanut butter
- 3 tablespoons Nutella
- 1 teaspoon pure vanilla extract
Topping: Sliced bananas, crushed almonds or peanuts, cacao nibs
Toast the almonds in a dry skillet over medium-high heat, stirring frequently, until lightly browned and fragrant, 3 to 5 minutes. Allow to cool slightly, then chop them coarsely (I put them in a ziplock bag and pound them into smaller pieces).
Divide the almonds in half. Place half in a mixing bowl and leave the other half for the topping. Add the rest of the ingredients to the bowl and stir to combine. Refrigerate overnight or at least 6 hours.
To serve, top with sliced bananas, nuts and cacao nibs.
Raw almonds are what I usually use. I like to spread them in a single layer in a dry skillet and cook over medium heat, stirring frequently until they are fragrant and begin to turn golden brown, approximately three to five minutes. I then put them into a ziplock bag and bang them with a meat mallet until crushed.