Active Time:

15 mins

Chill Time:

8 hrs

Total Time:

9 hrs

Servings:

4

Nutrition Profile:

Sesame-Free

High-Fiber

Vegetarian

Egg-Free

Gluten-Free

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Ingredients:

2 cups old-fashioned rolled oats

1 3/4 cups unsweetened almond milk

1 cup whole-milk plain strained (Greek-style) yogurt

1/3 cup crunchy natural peanut butter, well mixed

3 tablespoons unsalted dry-roasted peanuts, chopped, divided

2 teaspoons pure maple syrup

1 teaspoon vanilla extract

3 tablespoons white chocolate chips

1 1/2 teaspoons unrefined coconut oil

1/4 teaspoon flaky sea salt

Directions:

Mix oats, almond milk, yogurt, peanut butter, 2 tablespoons peanuts, maple syrup, and vanilla in a big bowl until blended.

Cover and refrigerate until slightly thickened, for about 30 minutes to 1 hour.

Combine chocolate chips and coconut oil in a small microwave-safe bowl. Microwave on Medium, stirring every 20 seconds until the chocolate is melted, 45 to 60 seconds; mix until the chocolate is fully melted and combined with the oil.

Divide the oat mixture among 4 (8-ounce) jars, around 1 cup each. Spoon about 2 teaspoons of the melted chocolate over each jar, tilting to cover the whole surface. Refrigerate, uncovered, until the chocolate layer is just set, about 10 minutes. Sprinkle with flaky salt and the remaining 1 tablespoon peanuts; cover and refrigerate until the oatmeal thickens and the chocolate layer sets completely, for at least 8 hours or up to 4 days.

Equipment:

4 (8-ounce) jars with lids

To make ahead:

Refrigerate for up to 4 days.