Chocolate coconut almond overnight oats
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Cacao oats with coconut milk, almond and maple, chilled in a jar and topped with chopped almonds, coconut and chocolate. Dry ingredients can be packed ahead.
Ingredients
- ½ cup rolled oats
- ½ tablespoon cacao powder
- 1 teaspoon chia seeds
- ½ cup unsweetened coconut milk (any milk works)
- ¼ teaspoon pure vanilla extract
- 1/8 teaspoon almond extract
- 1 tablespoon pure maple syrup divided
- 5 almonds chopped
- 1 tablespoon shredded unsweetened coconut divided
- 1 teaspoon cacao nibs or dark chocolate chips
Equipment
- mason jars
Directions
- Put the rolled oats, cacao powder, and chia seeds in the jar.
- Pour in the coconut milk, both extracts, 2 teaspoons of the maple syrup, and half of the shredded coconut.
- Stir until all the oats are coated. If they seem dry, add a little more milk.
- Close the jar and chill overnight, or for at least 5 hours.
- In the morning, stir, then mix in the remaining 1 teaspoon maple syrup and a little more milk to loosen it.
- Finish with the chopped almonds, the rest of the coconut, and the chocolate.
Notes
Refrigerate up to 3 days; add extra liquid before eating as the oats thicken. Dry ingredients can be packed ahead as meal-prep packs (good fit for a dry gift jar), then add liquid and refrigerate when ready.
Nutrition
Serving: 128g | Calories: 521kcal | Carbohydrates: 74g | Protein: 11g | Fat: 23g | Saturated Fat: 16g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 154mg | Potassium: 516mg | Fiber: 13g | Sugar: 33g | Vitamin A: 1.9IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 3.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ½ tablespoon cacao powder counted as unsweetened cocoa, ½ cup unsweetened coconut milk counted as sweetened flaked coconut, shredded unsweetened coconut counted as sweetened flaked coconut, cacao nibs or dark chocolate chips (the first choice counted). Brands and portions vary, so use it only as an approximation.