Stephanie Dreyer
I don’t have any trouble getting my kids to eat oats when I make overnight jars.
I fill them with oats, plant-based milk, vanilla, maple syrup, and a pinch of salt. Then, I stir and seal them overnight in the fridge.
For toppings, it’s always a choose-your-own-adventure. I set out a buffet of granola, seeds, nuts, fresh and dried fruit, chocolate chips, and nut butters.