Chocolate peanut butter overnight oats
A healthy and indulgent breakfast that you can make in advance to set you up for the week ahead.
For the oats
1 cup (96g) gluten-free rolled oats
1½ cups (12 ounces) unsweetened almond milk, or nut milk of choice
2 tablespoons (42g) pure maple syrup
2 tablespoons (32g) creamy peanut butter
3 tablespoons (15g) cacao powder
2 tablespoons chia seeds
1 teaspoon vanilla extract
Pinch of salt
For the toppings
Stir all of the oat ingredients together until well blended. Place in an airtight container or jar. Cover and refrigerate for at least 6 hours, or preferably overnight, until thickened.
Stir well before serving with banana slices, peanut butter, chocolate chips, and/or any of your other favourite toppings.
Recipe credit: Bakerita