Well, the time has finally come. My roommate is almost a Misses. This weekend we'll head down south and, on the beaches of St. Petersburg, Florida, she'll meet her sweetheart to become man and wife. And I'll be standing beside her as a happy bridesmaid.

It has been a fun journey traveling alongside her throughout this year. As her roommate, I was, perhaps, along for the ride more than most. Being the nifty crafting fiend that I am, I've had a really great time helping her out with many DIY projects for the wedding. My most proud creations were the beach anklets I threw together for the bride, all the bridesmaids and the mothers of the bride and groom. Every single one of them turned out beautiful. I also made the bride's jewelry. Post on all of that to come later.

Seriously, I need to open up an Etsy shop and sell this stuff. I wish I had the time.

Anyway, with the big day approaching, I'm understandably in a wedding mood. You know what's one of the best things about a wedding? Wedding cake. I love me some good cake. I can't wait to nom down some cake at the reception on Sunday. These white wedding cake overnight oats will satisfy my craving until then.

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~ Ingredients ~

Oats

½ c. rolled oats
½ c. unsweetened almond milk (or your milk of choice)
1 tsp. chia seed (optional)
1 tsp. flax seed (optional)
1 tsp. vanilla extract
¼ tsp. butter extract
⅛ tsp. almond extract
½ tsp. stevia

"Icing"

3 Tbsp. non-fat plain Greek yogurt
½ tsp. vanilla extract
Dash of almond extract
½ tsp. stevia

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~ Directions ~

Combine all ingredients for the oats in a mason jar or other sealable container and let set in the refrigerator overnight, or at least for a few hours before enjoying.


When ready to enjoy, top with the icing before eating.


You can even sprinkle something special on top. I've used pearl sprinkles (they seemed wedding-esque). Unsweetened shredded coconut or cacao nibs would work well too.