Active Time: 15 minutes

Total Time: 12 hours and 55 minutes

Servings: 4

Nutrition Profile: Sesame-Free, Soy-Free, High-Fiber, Vegetarian, High-Protein, Egg-Free, Gluten-Free

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Here's a revised version of the original article:

Ingredients:

- 2 cups of old-fashioned rolled oats

- 2 cups of unsweetened almond milk

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

- 1/3 cup of crunchy natural peanut butter, well stirred

- 5 tablespoons of mini semisweet chocolate chips, divided

- 1 teaspoon of vanilla extract

- 1 1/2 teaspoons of unrefined coconut oil

- 1/4 teaspoon of flaky sea salt

Directions:

1. In a large bowl, whisk together the oats, almond milk, yogurt, peanut butter, 2 tablespoons of chocolate chips, and vanilla extract until well combined. Leave uncovered and refrigerate for about 30 minutes, or until set and slightly thickened.

2. In a small microwave-safe bowl, stir together the remaining 3 tablespoons of chocolate chips and coconut oil. Microwave on High for 45 to 60 seconds, then stir until the chocolate chips are completely melted and mixed with the oil.

3. Divide the oat mixture equally among 4 (8-ounce) jars, filling each jar with about 1 cup of the mixture. Spoon about 2 teaspoons of the melted chocolate chip mixture over each jar, making sure to cover the entire surface.

Leave uncovered and refrigerate for about 10 minutes, or until the chocolate layer is just set. Sprinkle with flaky salt, cover, and refrigerate for at least 12 hours or up to 4 days, until the oatmeal has thickened and the chocolate layer is fully set.

To make ahead, simply refrigerate for up to 4 days.

Equipment needed: 4 (8-ounce) jars with lids.