The night before you want your oats, process the following in a food processor for about 30 seconds:
☀ 1/2 cup fat-free or part-skim ricotta cheese
☀ 9 or 10 small-medium strawberries, halved
☀ 1 T honey
☀ 1 T almond butter
☀ 1/4 t vanilla
☀ 1/2 t cinnamon
It’s ok and even desirable to have some strawberry chunks in the mix after processing.
☀ Pour the mixture into a tupperware container and combine with 1/2 cup rolled oats.
☀ Cover the container and refrigerate overnight.
☀ In the morning, pour the mixture into a serving bowl, and top it with a crumbled graham cracker (I used a Mi-Del 100% whole wheat honey graham from Whole Foods!) and 2 T – 1/4 C warm sugar-free maple syrup.
The processed strawberries taste so sweet, and they complement the almond butter perfectly . . . like a an almond butter and jelly sandwich! Mmmm!
Filed under: Recipes | Tagged: Mi-Del 100% whole wheat honey graham, oatmeal, ricotta, strawberry
I never thought about blending in all together in the food processor first….looks good!!
I’ve never made overnight oats, and these just look amazing! If it truly tastes like an almond butter and jelly sandwich, I’m in! Thanks for sharing.
Mmm – that looks delicious
. I think it would be awesome to top it with a little angel food cake, too, for an almond-butter-berry shortcake breakfast 
GIRL!! those look so great! thats like better than dessert!
Wow!! What a yummy breakfast, and so convenient! Yum!