Overnight Oats

Ingredients:

2 tablespoons salted butter

2 tablespoons chopped unsalted cashews

1 tablespoon pumpkin seeds (pepitas)

1 tablespoon raw sunflower seeds

1/2 teaspoon fennel seeds, finely chopped

1 teaspoon ground turmeric

1/4 teaspoon cayenne pepper

Kosher salt

1 cup rolled oats

1 cup plain whole-milk Greek yogurt

1 1/2 cup Oat Milk

Steps:

1. Heat butter in a small skillet over medium. Add cashews, pepitas, sunflower seeds, fennel seeds, turmeric, and cayenne and cook, stirring constantly, until nuts are toasted, and seeds are starting to pop, about 4 minutes. Remove from heat; season with salt. Set aside to cool
2. Combine oats and yogurt and oat milk into a bowl, mix well. Spoon Oats into a mason jar or container and top with cashew mixture. Cover and refrigerate for at least 4 hours or overnight if possible.
3. Do Ahead: Cashew mixture can be made 4 days ahead; cover and chill. Warm to re-liquify butter before serving.