Combine oats with plain skyr, cocoa powder, chia seeds, and a splash of milk for a thick, tangy, chocolate-packed overnight oat jar.
ABy Annebala
Servings
2
1 cup Rolled oats
1 cup Plain skyr
2 tbsp Unsweetened cocoa powder
2 tbsp Chia seeds
0.5 cup Low-fat milk
1.5 tbsp Honey
0.5 tsp Vanilla extract
1 pinch Salt
1 tbsp Dark chocolate chips (garnish)
Calories
393 kcal
Protein
18g
Carbs
66g
Fat
9g
Fiber
11g
Sugar
28g
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Mix the Base
1. In a medium bowl, whisk together the cocoa powder, honey, vanilla extract, and a pinch of salt until smooth and paste-like. This blooms the cocoa and evenly distributes the sweetness.
2. Add the skyr and milk to the cocoa mixture and stir vigorously until completely smooth and well combined.
1 cup Plain skyr,
0.5 cup Low-fat milk
3. Fold in the rolled oats and chia seeds until evenly incorporated. The mixture will be thick — this is correct.
1 cup Rolled oats,
2 tbsp Chia seeds
Jar & Chill
4. Divide the mixture evenly between two jars or airtight containers. Seal and refrigerate overnight, or for at least 6 hours, to allow the oats and chia seeds to fully absorb the liquid and develop a rich, pudding-like texture.
5. When ready to serve, give the oats a good stir. If the mixture is too thick, loosen with a small splash of milk. Top with dark chocolate chips and serve cold.
0.5 cup Low-fat milk,
1 tbsp Dark chocolate chips (garnish)
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