Chocolate Overnight Oats.
Makes 2 portions
10 mins (+ overnight in the fridge)
A delicious and filling, make-ahead breakfast. See adaptions below for how to tailor it to your specific goals.
Adaptations:
• Lower Carb: Divide this between 3 or 4 containers and bulk up the portion with Greek yoghurt
• Higher Protein: Add more Greek yoghurt or chia seeds, or add some protein powder or nut butter
• Lighter/Lower Calories: Use water instead of milk, and scale back on the chocolate chips and nut butter
• Higher Fibre: Mix in a high-fibre flax/chia/seed blend or add more fruits/berries
Ingredients.
90g/1 cup porridge oats, also called ‘old-fashioned’ or ‘rolled’ oats
1/2 tablespoon chia seeds
1.5 tablespoons raw cacao powder, or unsweetened cocoa powder
250ml/1 cup milk
80ml/1/3 cup Greek yoghurt
1 teaspoon pure vanilla extract, or vanilla bean paste
1 tbsp honey, or maple syrup
1 tbsp dark chocolate chopped, or chocolate chips
Pinch of sea salt
Extra Toppings: (optional)
Greek Yoghurt
Melted dark chocolate
Chocolate Chips
Blueberries/raspberries
Almond/Peanut Butter
Equipment.
3x dishes/containers
mixing bowl
Method.
Mix all ingredients together and divide between bowls/containers
Refrigerate overnight, or min. 4 hours. They will keep for up to 5 days
Remove from the fridge and add your toppings before digging in!
