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

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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.

Immediately sprinkle with cacao nibs and the remaining 1 ½ teaspoons of chocolate chips.

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.