Active Time: 15 minutes

Chill Time: 12 hours

Total Time: 13 hours 25 minutes

Servings: 4

Nutrition Profile:

- Sesame-Free

- Healthy Pregnancy

- Soy-Free

- High-Fiber

- Vegetarian

- Egg-Free

- Gluten-Free

Jump to Nutrition Facts

Ingredients:

- 2 cups old-fashioned rolled oats

- 2 cups unsweetened almond milk

- 1 cup canned coconut milk

- 1/2 cup packed plus 1 teaspoon unsweetened flaked coconut, divided

- 2 tablespoons sliced almonds

- 2 tablespoons white or black chia seeds

- 1 teaspoon coconut extract

- 3 tablespoons mini semisweet chocolate chips

- 1 1/2 teaspoons unrefined coconut oil

- 4 whole unsalted roasted almonds

- 1/4 teaspoon flaky sea salt

Directions:

1. Whisk oats, almond milk, coconut milk, 1/2 cup coconut flakes, sliced almonds, chia seeds, and coconut extract together in a large bowl until combined. Refrigerate, uncovered, until set and thickened, about 1 hour.

2. Stir chocolate chips and coconut oil together in a small microwave-safe bowl. Microwave on High until the chocolate is melted, 45 to 60 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. Dip whole almonds in the melted chocolate, stirring to coat.

Lift and let excess chocolate drip back into the bowl; place the coated almonds on a small parchment-paper-lined plate and refrigerate.

4. Spoon about 2 teaspoons of the melted chocolate over each jar, tilting to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is just set, about 10 minutes. Top each jar with 1 chocolate-coated almond. Sprinkle with flaky salt and the remaining 1 teaspoon coconut flakes; cover and refrigerate until the oatmeal has thickened and the chocolate layer is fully set, at least 12 hours or up to 4 days.

Equipment:

- 4 (8-ounce) jars with lids

- Parchment paper

To make ahead:

Refrigerate for up to 4 days.