Overnight Oats with a Key Lime Twist

I know, I know — overnight oats are all the rage, but I'm just joining the party. I'm really not a breakfast person, unless it's eating breakfast for dinner, but my husband loves to really fuel up in the morning; he's a serious runner, so it makes sense. I worked on a food styling job a few weeks ago and one of the recipes I had to prepare was overnight oats — basically just layering oats with yogurt and fruit and honey. This version came to me when I picked up some Icelandic Provisions Key Lime Skyr — it's a yogurt similar to Greek yogurt and the key lime flavor really speaks to my Floridian taste buds. I've paired it here with raspberries because the two flavors always work together, and topped it off with some toasted quinoa, which provides some needed crunch and texture. Best part is that I can put it all together at night and my husband can scarf it down in the morning before heading out on a long run!

Makes one 1-cup portion

1/2 cup rolled oats

1/4 cup unsweetened almond milk

1/4 teaspoon vanilla extract

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/2 cup fresh raspberries

1/3 cup Icelandic Provisions Key Lime Skyr*

1/2 teaspoon fresh lime juice 1 teaspoon Bee Free Honee, light agave syrup, or honey

1 teaspoon quinoa, lightly toasted in a dry pan

1/2 teaspoon fresh lime zest

Using a Mason jar or some other similar container, place the oats in the bottom of the jar with the almond milk and spices and mix well. Layer half the raspberries on top of the oatmeal mixture, then top with the skyr. Top with the remaining raspberries and the lime juice. Drizzle the Honee or other sweetener over the raspberries, then sprinkle the quinoa and lime zest over the top. Cover and refrigerate overnight; will keep refrigerated for two days.

* If you can't find Key Lime Skyr, you can also mix a little lime juice and zest into your favorite vanilla yogurt. For a plantbased version, do the same with a vegan vanilla yogurt.