Black Sesame Overnight Oats

• 45 g old-fashioned rolled oats — Old-fashioned rolled oats
• 190 g unsweetened soy milk — Unsweetened soy milk
• 12 g natural peanut butter — Natural peanut butter
• 12 g black sesame seeds — Black sesame seeds
• 8 g chia seeds — Chia seeds
• 8 g maple syrup — Pure maple syrup

Method

1. 1Grind the sesame and mix the basePulse all 12 g black sesame seeds in a clean, dry food processor for 20 to 30 seconds until finely ground.30 secLook for: The ingredients are fully prepared and ready for the next action.Safety: Unplug the processor before scraping and declare soy, peanut, and sesame.
2. 2Transfer the sesame to a bowlTransfer the sesame to a bowl and whisk it with soy milk, peanut butter, and maple syrup for 45 seconds.45 secLook for: The sesame is finely ground and the liquid is evenly gray-black with no peanut-butter streaks.
3. 3Add oats and chiaStir in oats and chia until the ingredients are evenly combined.Look for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Scrape into a clean jarScrape into a clean jar, and press every oat below the liquid.45 secLook for: Oats are evenly suspended with no dry raft.Safety: Use a clean sealable jar.
5. 5Chill overnightCover, making sure the lid or cover is fully secure.Look for: The chill overnight stage is complete and ready for the next action.
6. 6Refrigerate for 8 hoursRefrigerate for 8 hours, then stir for 20 seconds before eating.480 minLook for: The oats are tender and the mixture is thick but spoonable.Safety: Keep at 40°F or colder throughout.