creamy, chocolatey, fruity overnight oats.
1 cup rolled oats
1 cup plain almond milk
2 tablespoons maple
2 Tablespoons Spero Sunflower Cream Cheese (Original, Cinnamon, Strawberry, Pumpkin, or Chocolate)
6-8 fresh strawberries, sliced
1/2 cup raspberries
2 tablespoons chopped semi sweet chocolate
1 teaspoon golden flax seeds
1 teaspoon shredded coconut
2 tablespoons pomegranate seeds
Optional garnish: Drizzle of maple syrup
Place the rolled oats in a small food processor and process on until the oats resemble a coarse sandy texture (crumbly and with some larger pieces).
Place the oats, almond milk, and maple syrup into a large bowl.
Stir to combine. Then cover and place in the fridge for minimum 30 minutes or overnight.
Portion the Bircher oats into two bowls.
Top with Spero Sunflower Cream Cheese, strawberries, raspberries, chopped chocolate, flax seeds, shredded coconut, and pomegranate seeds.