Cannoli Overnight Oats

Ingredients

For the overnight oats:

• 1 1/4 cup old-fashioned oats, or quick cooking oats
• 2 teaspoons chia seeds
• 3 tablespoons nondairy yogurt, or non-dairy cream or use vegan cream cheese
• 1/4 teaspoon vanilla extract, or vanilla powder
• 1/4 teaspoon orange zest
• 2 tablespoons maple syrup
• 1 cup hot nondairy milk, such as oat soy or almond milk

To add later:

• 2 tablespoons vegan mini chocolate chips
• 2 tablespoons chopped pistachios, raw or roasted unsalted
• chopped orange slices, as needed
• orange zest, optional, as needed

For the crispy tortillas:

• 1 teaspoon oil
• 1 large flour tortilla, sliced into triangles or sliced into smaller one-inch cubes or any other shape that you like
• 1 teaspoon brown sugar
• 1/4 teaspoon cinnamon

Steps

Make the oat mixture:

1. In a bowl, combine oats and chia seeds, then mix in yogurt, vanilla extract, orange zest, maple syrup and hot nondairy milk thoroughly. Leave for 15 minutes so the oats and chia absorb moisture and thicken.
2. When the oats are creamy and cool, fold in some chocolate chips or add chips directly to the jars. Serve in the bowl, or put oats into jars with a sprinkling of chips in the middle or on top, followed by chopped pistachios, orange slices and orange zest if you like. The jars can be refrigerated for up to 3 days.

Make the crispy topping:

1. Make the topping just before serving to keep it crisp and fresh. Slice tortillas as you prefer and put in a skillet over medium heat. Add oil and toss to coat all the tortillas. Let crisp, stirring occasionally or flipping as needed.
2. Combine brown sugar and cinnamon, sprinkle over all the tortillas in the pan and toss thoroughly to coat. Turn off the heat and rest for a few minutes to crisp further. Once crunchy, serve alongside the oats, or crumble over the creamy oats or jars right before serving.