Overnight Oats

I'm posting this recipe mainly for my mom, who was interested in my overnight oats when my parents stayed with us a couple of weeks ago.  I'm always looking for easy, quick breakfast meals and overnight oats is as good as it gets for me as far as meal planning goes.  I can make a batch of 10 of these jars on Sunday night and have breakfast on-the-go for both me and hubs for the whole work week.  These are so easy to put together, that even the hubs can assemble them.  I'm always amazed at people who can plan an entire week or month's worth of meals for their family.  I'm lucky if I can get it together enough to defrost some chicken to eat for that night's dinner.  So overnight oats is my stepping stone to those Pinterest boards of months of freezer-to-crockpot pictures I'm oh-so-envious of.

Overnight Oats (makes 4)
Ingredients:

• 4 pint sized mason jars
• 2 c. old fashioned or steel-cut oats
• 8 tsp. maple syrup
• 1 tsp. vanilla extract
• 4 tbs. chia seeds
• ~4 c. unsweetened vanilla almond milk
• 1 c. fresh fruit of choice (blueberries, strawberries, bananas, peaches, etc.)
• 4 tbs. chopped nuts of choice (chopped pecans or sliced almonds)

Directions:

1. In each mason jar, place 1/2 c. oats, 2 tsp. of maple syrup, 1/4 tsp. vanilla extract, and 1 tbs. of chia seeds and stir to combine.
2. Pour about 1 c. of almond milk in each jar.  I eyeball this and pour until the mixture hits the 6oz. mark on my mason jars.
3. Refrigerate overnight (and up to 1 week)
4. In the morning, add 1/4c. fruit and nuts on top.  Pack a spoon!