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
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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.
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.