Boston Cream Overnight Oats

Does anyone else have a love-hate relationship with Boston? I've lived here my whole life and I'm still not used to the cold, and absolutely detest blizzards. After meal prepping all weekend from being snowed in, I spent hours shoveling yesterday.

Thankfully, I had a very tasty treat waiting in the refrigerator for me afterwards; these super yummy Boston Cream Overnight Oats.

Boston Cream donuts were always one of my favorites! The gooeyness of the cream filling covered in chocolate was just pure bliss to me. It's been a few years since I've had one, and randomly craved them, and knew I had to make something simple, fun, and yummy to satisfy my craving!

My hope for this recipe was to get the most perfect, creamy, and delicious cream filling using minimal, simple ingredients, and that's exactly what I did! I hope you love it!

First you'll need to make the cream filling. This recipe will make about 5 servings.

In a blender or food processor, add:

• 1 cup unsweetened vanilla almond milk (or plant milk of choice)

• 1 + 3/4 cup raw cashews

• 2-3 tbsp maple syrup

• squeeze of fresh lemon

• (add 2 tsp vanilla extract if using plain almond milk)

Blend until completely smooth and creamy. To thicken, add more cashews, to thin out, add more almond milk. Refrigerate cream for 10 minutes to chill, and thicken.

I made layered overnight oats jars. Starting with oats at the bottom, cream filling in the middle and chocolate on top.

For the first layer, I added to my jars:

• 1/2 cup rolled oats

• 1/2 cup almond milk

• tsp cinnamon

For the middle layer, I added:

• 1/4 cup of the cashew cream filling

For the top layer, I added:

• 1 tbsp melted dark vegan chocolate.

**The chocolate layer can be added the day of eating so that it's soft and melted when you eat. If the melted chocolate is refrigerated, it will harden in the fridge. Totally personal preference!

Enjoy!