Chill Time: 12 hours
Active Time: 15 minutes
Total Time: 12 hours 15 minutes
Servings: 4
Nutrition Profile:
- Sesame-Free
- Healthy Pregnancy
- Soy-Free
- High-Fiber
- High-Protein
- Egg-Free
- Gluten-Free
Jump to Nutrition Facts
INGREDIENTS:
- 2 cups old-fashioned rolled oats
- 2 1/2 cups unsweetened almond milk
- 1 cup whole-milk plain strained (Greek-style) yogurt
- 1/4 cup smooth natural almond butter
- 2 tablespoons chia seeds
- 2 tablespoons cocoa powder
- 1 1/2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon Himalayan pink salt
- 1 tablespoon unrefined coconut oil
- 2 1/2 tablespoons mini semisweet chocolate chips, divided
- 1 tablespoon cacao nibs
DIRECTIONS:
1. Whisk oats, almond milk, yogurt, almond butter, chia seeds, cocoa, maple syrup, vanilla, and salt together in a large bowl until combined. Let it stand until set and thickened, approximately 5 to 8 minutes.
2. Meanwhile, stir coconut oil and 2 tablespoons chocolate chips together in a small microwave-safe bowl. Microwave on High for 30 seconds. Stir until the chocolate chips are completely melted and incorporated into the oil.
3. Divide the oat mixture among 4 (8-ounce) jars (about 1 cup each). Spoon about 2 teaspoons of the melted chocolate chip mixture over the oat mixture in each jar, tilting the jar to cover the entire surface.
4. Let it stand until the chocolate layer is set, approximately 2 minutes. Cover with lids and refrigerate for at least 12 hours (or up to 4 days).
To make ahead, refrigerate for up to 4 days.
Equipment: 4 (8-ounce) jars with lids.
