Photo by Travis Rainey, Food Styling by Taneka Morris, Prop Styling by Tim Ferro
Bask in everything there is to love about horchata coupled with hearty, nourishing rolled oats. These overnight oats lean on the nuttiness of chopped almonds and the mild sweetness of rice milk to recreate the flavors of your favorite horchata. Designed to be made as a big batch and portioned out every morning, this quick treat makes an ideal and filling breakfast. The puffed rice cereal might be listed as optional, but really, it’s sort of essential.
Recipe information
Ingredients
3
cups old-fashioned oats
2½
cups rice milk
¼
cup pure maple syrup
1
Tbsp. vanilla bean paste or vanilla extract
1
tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½
cup coarsely chopped unsalted roasted almonds, plus more for serving
1
tsp. ground cinnamon, plus more for serving
Puffed rice cereal (for serving; optional)
Preparation
-
Step 1
Stir 3 cups old-fashioned oats, 2½ cups rice milk, ¼ cup pure maple syrup, 1 Tbsp. vanilla bean paste or vanilla extract, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ cup coarsely chopped unsalted roasted almonds, and 1 tsp. ground cinnamon in a medium bowl to combine. Transfer to airtight container; cover and chill at least 12 hours.
Step 2
When ready to serve, divide overnight oats among bowls and top each with puffed rice cereal (if using), more almonds, and a sprinkle of cinnamon.
Do Ahead: Oats can be made 5 days ahead. Keep chilled.
