Fudgy cocoa oats with a small peanut-butter swirl and thick yogurt for a brownie-batter texture.
SBy SahlM22
Servings
2
1 cup Rolled oats
3 tbsp Unsweetened cocoa powder
1 cup Thick Greek yogurt
0.75 cup Milk of choice
2 tbsp Maple syrup
1 tsp Vanilla extract
1 tbsp Chia seeds
1 pinch Fine sea salt
2 tbsp Creamy peanut butter
2 tbsp Dark chocolate chips
1 pinch Flaky sea salt (garnish)
Calories
586 kcal
Protein
29g
Carbs
76g
Fat
22g
Fiber
13g
Sugar
33g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Mix the Oats
1. In a medium bowl, whisk the cocoa powder, fine sea salt and chia seeds with the milk, maple syrup and vanilla extract until no cocoa lumps remain.
3 tbsp Unsweetened cocoa powder,
0.8 cup Milk of choice,
2 tbsp Maple syrup,
1 tsp Vanilla extract,
1 tbsp Chia seeds,
1 pinch Fine sea salt
2. Stir in the rolled oats and Greek yogurt until evenly combined into a thick, glossy brownie-batter consistency.
1 cup Rolled oats,
1 cup Thick Greek yogurt
3. Divide the mixture between two jars or bowls, smoothing the tops.
Swirl and Chill
4. Warm the creamy peanut butter in the microwave for 10 to 15 seconds until pourable, then drizzle over each portion and drag a knife or spoon handle through to create a small swirl.
2 tbsp Creamy peanut butter
5. Cover and refrigerate for at least 6 hours or overnight, until the oats are soft and the texture is fudgy.
To Serve
6. Stir gently if desired, then top with the dark chocolate chips and a pinch of flaky sea salt for a salty-sweet finish. Serve cold.
2 tbsp Dark chocolate chips,
1 pinch Flaky sea salt (garnish)
ready to upgrade your cooking experience?
chat with the chef about recipes - get ingredient suggestions, cooking tips, and more
import any recipe - from Instagram, TikTok, or any URL into a real cookbook
household planning - share your meal plans and grocery lists with your household
