Another Overnight Oats with Stone Fruit

Another Overnight Oats with Stone Fruit

"Another Overnight Oats with Stone Fruit" recipe with buttermilk, syrup, vanilla and cinnamon makes a super rich and creamy oatmeal to start your day off right. This oats recipe can be refrigerated overnight and topped with fruit and nuts just before serving, for the best breakfast routine.

They say breakfast is one of the most important meals of the day, and that makes sense as you've spent all that time sleeping, now your body needs some fuel to get it up and running. Oatmeal is a great idea in the morning and a good habit to get in to. Some of the ingredients you will need for this overnight oats with stone fruit recipe include old fashioned oats, buttermilk, whole milk, maple syrup, vanilla extract, cinnamon, pecans and some fresh stone fruit, such as cherries, peaches and/or plums.

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Maple syrup was first collected and used by the indigenous people of North America. The sweet practice was then adopted by the European settlers, who gradually refined the production methods. The Canadian province of Quebec is the largest producer of maple syrup, being responsible for about three quarters of the world's output. Canadian exports of maple syrup exceed approximately 130.5 million per year. Vermont is the largest producer of maple syrup in the United States, generating about 5.5 percent of the global supply. Maple syrup is a syrup that is usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple tree species. In cold climates, these maple trees store starch in their trunks and roots before the winter and the starch is then converted to sugar that rises in the sap in the spring.

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