Overnight Oats with Avocado, Nectarine, Orange and Blueberries


3 cups rolled oats
4 cups milk – cow, unsweetened almond, oat, or coconut 
1/3 cup maple syrup
sea salt flakes
1 ripe Chilean avocado
1 fresh Chilean nectarine
2 Chilean oranges
½ cup Chilean blueberries


In a large jar, stir together oats, milk, maple syrup and a pinch of sea salt flakes. Cover and refrigerate overnight.

The next morning, cut avocado, nectarine, and 1 orange into bite size chunks or slices. Squeeze the juice of the remaining orange over the fruit.  Serve a scoop of oats topped with avocado fruit salad. Add a pinch of sea salt flakes. Eat immediately.