A rich, cocoa-forward overnight oat jar with gluten-free oats, chia, plant protein, and unsweetened almond milk for a filling, fiber-rich breakfast with lower carbs.
MBy mcook
Servings
2
1 cup Gluten-free rolled oats
3 tbsp Chia seeds
2 tbsp Unsweetened cocoa powder
2 tbsp Vanilla plant-based protein powder
1.5 cup Unsweetened almond milk
2 tbsp Unsweetened almond butter
1 tbsp Pure maple syrup
1 tsp Vanilla extract
1 pinch Pinch of salt
2 tbsp Dark dairy-free chocolate chips (garnish)
0.5 cup Fresh raspberries (garnish)
Calories
467 kcal
Protein
13g
Carbs
58g
Fat
23g
Fiber
13g
Sugar
21g
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Mix the Base
1. In a medium bowl or large measuring jug, whisk together the cocoa powder, protein powder, maple syrup, vanilla extract, almond butter, and a pinch of salt into the almond milk until smooth and fully combined with no clumps.
2 tbsp Unsweetened cocoa powder,
2 tbsp Vanilla plant-based protein powder,
1.5 cup Unsweetened almond milk,
2 tbsp Unsweetened almond butter,
1 tbsp Pure maple syrup,
1 tsp Vanilla extract,
1 pinch Pinch of salt
2. Add the gluten-free rolled oats and chia seeds to the liquid mixture and stir well to combine, making sure the chia seeds are evenly distributed and not clumped together.
1 cup Gluten-free rolled oats,
3 tbsp Chia seeds
3. Divide the mixture evenly between two jars or airtight containers. Give each jar a final stir, seal, and refrigerate for at least 6 hours or overnight (up to 3 days).
Serve
4. In the morning, remove the jars from the fridge. If the mixture is thicker than you like, stir in a splash of almond milk to loosen. Top each jar with dark dairy-free chocolate chips and fresh raspberries, and serve cold straight from the jar.
2 tbsp Dark dairy-free chocolate chips (garnish),
0.5 cup Fresh raspberries (garnish)
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