About the Recipe
Ingredients
1 1/3c quick rolled oats
2 tbsp chia seeds
1c Yoggu coconut yogurt
2tbsp almond butter
1.5 very ripe banana
1/2 tsp vanilla
2tsp maple syrup
1/2 tsp cinnamon
3/4 cup oat milk
pinch (or two!) of salt
1/2tbsp coconut oil
1/4 cup chocolate chips
Preparation
put chocolate chips and coconut oil into a small double boiler or a small aluminum or glass bowl that can fit inside a slightly larger saucepan with about an inch of water at the bottom
turn heat to medium-low, stir occasionally, and adjust heat if needed so as not to come to a boil
while the chocolate is melting, set out 4 vessels (I use 500ml mason jars
on a plate mash the banana to be as smooth as possible and then put it into a medium bowl
in this bowl add in the maple syrup, yogurt, and vanilla. Mix well
scoop about half of this mixture into a smaller bowl and set it aside
Now in the medium bowl add the oats, oat milk, cinnamon, salt, and chia seeds. be sure to combine well so that there are no dry clumps of oats
Using a spoon that will fit into your jars, scoop the oat mixture into the jars as evenly as possible.
*I don't like to pack the oats in there so as to give them room to expand but I will tamp the jars on a towel on the counter once or twice to help them settle in*
*also, the chocolate should be ready by now so carefully take the chocolate out of the hot water and set it aside to cool a bit*
Into the small bowl that was set aside add the almond butter and mix well.
scoop this mixture evenly on top of your oats
Once the chocolate has cooled enough to touch but not too much to have gotten clumps, carefully spoon a layer on top of your layered oats. This is where you can add as much or as little as you want - making it a breakfast or a dessert!
Let this sit for about 5 more minutes and then you can sprinkle on some coarse salt to make it look a little fancy and also extra delicious!
put your oats in the fridge overnight and enjoy them within 4 days!