Horchata Overnight Oats

• 50 g (about 1/2 cup) — Old-fashioned rolled oats
• 180 g (about 3/4 cup) — Unsweetened soy milk
• 12 g (about 2 tsp) — Unsweetened unsalted almond butter
• 8 g (about 2 tsp) — Chia seeds
• 5 g (1 tsp) — Pure maple syrup
• 2 g (about 1/2 tsp) — Pure vanilla extract
• 1 g (about 1/2 tsp) — Ground cinnamon
• 12 g, chopped — Roasted unsalted almonds
• 0.2 g (small pinch) — Fine salt

Method

1. 1Whisk the horchata baseWhisk the soy milk, almond butter, chia, maple syrup, vanilla, cinnamon, and salt for 60 seconds.1 minLook for: The liquid is evenly tan with no almond-butter streaks.
2. 2Add the oatsStir in all the rolled oats for 45 seconds and scrape the jar bottom.45 secLook for: Every oat is submerged and no dry layer remains.
3. 3Let the mixture settleWait 2 minutes, then stir once more to break up any chia clumps before sealing.2 minLook for: The chia is evenly suspended and the oats are beginning to thicken.
4. 4Chill overnightSeal the jar and refrigerate it undisturbed for 8 hours.480 minLook for: The oats are tender and the mixture mounds softly on a spoon.Safety: Keep the sealed jar at 40°F or colder.
5. 5Stir the chilled oatsStir from the bottom until the cold oat base looks uniformly creamy.Look for: There is no dense layer at the bottom or loose liquid at the edge.
6. 6Add the almondsScatter all the chopped almonds over the oats immediately before serving cold.Look for: The almonds remain dry and crisp above the creamy oat base.