“Prep this breakfast recipe for the first time on a Sunday night when you’re not rushed,” recommends Freston. “It’s crazy-delicious, and since you don’t have to heat the oats to enjoy them at breakfast, it’s the ultimate in convenience.”
Combine oats, almond milk, cranberries, maple syrup, and chia seeds, if using, in bowl. Stir in almond butter. (No need to mix completely—it’s OK to leave streaks of almond butter throughout the oat mixture.) Cover, and refrigerate 6 hours, or overnight. Serve as is, or top with yogurt and banana.