APRICOT HONEY PISTACHIO OVERNIGHT OATS RECIPE
- Prep Time5 min
- Cook Time8 hr
- Total Time8 hr 5 min
- 10 oz. bag The Toasted Oat Apricot Shortbread
- 2/3 cup gluten-free old fashioned oats
- 2 apricots, sliced
- 1 cup your choice of milk (we used almond milk)
- 1 tsp. honey
- 1/4 cup, pistachios chopped
In a small bowl, whisk together the almond milk & honey.
Mix in the oats, The Toasted Oat Apricot Shortbread Soft Granola, sliced apricots & chopped pistachios.
Pour mixture into an airtight jar or container & leave in refrigerator overnight.
Store in the refrigerator for up to four days, depending on how ripe the apricots are. If you use overripe apricots, enjoy the next day to avoid soggy fruit. Add a splash more of almond milk if needed.