picture from google images
Overnight Chocolate Oats:
1 cup SILK coconut milk (or almond/cashew milk)
½ cup of dry Old Fashion or Rolled Oats
1 tsp chia seeds
2 tsp unsweetened cocoa powder (Wholefoods)
2 turns of crushed pink Himalayan sea salt crystals (Trader Joe’s)
1 TBSP Natural Almond/Peanut Butter (0ptional)
1 tsp of pure Vanilla Extract
7 drops of stevia or 1 tsp pure maple syrup (exclude for diabetics)
1 tbsp naturally sweetened chocolate chips (Wholefoods, Trader Joe’s)
- Add oats, chia seeds, flaxseed meal, cocoa powder, pink Himalayan salt (optional), chocolate chips to a 12 oz mason jar. Make several jars for the week, seal the jars, and store at room temperature until ready to use.
- The night before you are ready for oatmeal add all your wet ingredients (coconut milk, vanilla extract, sweetener, natural almond butter).
- Seal the jar and refrigerate overnight. In the morning, stir the oatmeal. Soaking the oatmeal overnight allows the chia seeds to hydrate, swell up and offer the oatmeal a pudding consistency.
- If you do not like your oatmeal cold (like me), then briefly warm it up in the microwave for 1-1.5 minute(s) or until chocolate chips melt.
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