Chocolate Almond Overnight Oats Food

CHOCOLATE ALMOND OVERNIGHT OATS

Steps:

• PREP THE OATS: In a small bowl, or refrigerator container, stir together the almond butter and vanilla yogurt until well combined and smooth. Add in the chocolate almond milk, old fashioned oats, vanilla extract, salt, maple syrup, and cocoa powder.
• STIR: Stir until all ingredients are well incorporated. Taste the mixture and add any additional maple syrup as needed.
• CHILL: Cover the container and refrigerate overnight or until sufficiently cooled and thickened (Sometimes I'll even make them in the morning, get ready, and then go eat them -- they are great even after just 30 minutes in the fridge).
• OPTIONALLY TOP: Just before serving, top oats with some cocoa-roasted almonds, dark chocolate chunks, and/or a drizzle of almond butter.

CHOCOLATE OVERNIGHT OATS WITH CHIA AND ALMONDS

Steps:

• Mash the banana in a medium bowl.
• Add the chocolate almond milk, rolled oats and chia seeds and stir everything together well.
• Cover the bowl with plastic wrap and refrigerate overnight.
• Remove the bowl from the fridge in the morning and stir in the plain almond milk to loosen up the oats. If you want to, you can heat the oats up in the microwave if the thought of cold oatmeal is less than appealing to you. I really enjoy these oats cold from the fridge, especially now that the weather is warmer!
• Divide the oats between two mason jars (or bowls, if you prefer) and serve with the sliced almonds and dark chocolate chunks on top!

JOYFUL CHOCOLATE OVERNIGHT OATS

Steps:

• In pint jar or at least 12-ounce glass, mix oats, almondmilk, powdered sugar, and cocoa powder. Cover; refrigerate at least 8 hours or overnight.
• To serve, stir mixture and top with almonds, chocolate chips, and coconut.

CHOCOLATE OVERNIGHT OATS

Steps:

• Before you get started, take a look at our weighing and measuring skills guide. If you have digital scales, place one of the jars, bowls or containers on the scales and reset to zero. Weigh 40g oats into the jar, then repeat with the second jar.
• Fill a tablespoon measure right to the top with yogurt, add it to one of the jars and repeat in the same jar (so you've added a total of 2 tbsp yogurt). Repeat with the second jar.
• Fill a teaspoon measure right to the top with cocoa powder and use a cutlery knife to swipe across the top of the spoon, knocking any excess cocoa back into its container. Tip the cocoa into one of the jars, then repeat with the second jar.
• Rinse the teaspoon measure under warm water to wash off the cocoa powder, then use it to measure a teaspoon of honey or maple syrup. Add this to one of the jars, then repeat with the second jar.
• Slowly measure 300ml milk into a jug, then pour roughly half of the milk into one jar and the rest into the second - you can estimate this rather than weighing again.
• Stir each of the jars well until the ingredients are combined and the mixture is chocolatey brown. Top each jar with a drizzle of honey and 4 raspberries, then chill overnight to enjoy for breakfast the next day.