Chocolate Overnight Oats
Categories: vegan, nut free, gluten free, soy free, breakfast, snack
Makes: 2 servings
Prep Time: 10 minutes
Chill Time: 8 hours
Total Time: 8 hours 10 minutes
- Prep Time: 17 minutes
- Total Time: 8 hours 17 minutes
- Yield: 2 1x
- Category: Breakfast, Dessert, side
Ingredients
- 1 1/2 cups/350ml oat milk
- 2 tbsp/30ml tahini
- 2 tbsp/10g coco powder
- Pinch salt
- 2 tbsp/30ml maple syrup
- 1/2 tsp/3ml vanilla extract
- ½ cup/45g rolled oats
- 2 tbsp/24g chia seeds
Instructions
- In a mixing glass or bowl, combine oat milk, tahini, maple syrup, coco powder, vanilla extract, and salt. Whisk to blend. Alternatively mix in a blender until smooth.
- Use 1 cup/240ml or larger jars or sealable containers. To each container, add ¼ cup/23g rolled oats and 1 tbsp/12g chia seeds.
- Distribute the liquid evenly between containers. Stir well. Set aside for 10 minutes to thicken slightly. Stir once starting to thicken to redistribute the oats and seeds.
- Cover and set in the fridge for at least 8 hours or overnight. Store for up to 4 days.
- Serve with fruit, chocolate shavings, toasted nuts, or granola.
Notes
Texture/taste Notes: An easy overnight oats with extra protein from tahini and chia seeds and deep chocolate flavor that will make breakfast taste like dessert. A sweet version of the make-ahead protein and fiber rich breakfast that is almost like a chocolate pudding. Easy to pull together in 10 minutes and prep up to 4 days in advance.
Tahini: Chocolate and vanilla mask most of the flavor of tahini in this recipe. For a more pronounced tahini flavor and extra protein, increase to 3 or 4 tbsp/45-60ml. Or replace with almond, peanut, or hazelnut butter – these will also have a more noticeable flavor.