Recipes
Oats
- 0.333 cup vanilla or plain nonfat Greek yogurt
- 0.666 cup unsweetened vanilla almond milk
- 0.5 tablespoon chia seeds
- 0.5 cup rolled oats
- 1 tablespoon maple syrup, to taste Optional
Topping
- 1 tablespoon natural, drippy peanut butter
- 2 tablespoon semisweet or dark chocolate chips
- 0.25 teaspoon coconut oil
- flaky sea salt Optional
- Add the Greek yogurt (1/3 cup), almond milk (2/3 cup), and maple syrup (1 tablespoon), if using, to a medium bowl and stir until well combined and creamy. Stir in the chia seeds (1/2 tablespoon) and rolled oats (1/2 cup). Cover the bowl and place in the fridge to chill for or overnight.
- Once ready to assemble, spoon the overnight oats into a 8 ounce mason jar or glass, leaving a small amount of room between the top surface of the oats and the rim of the jar for the topping.
- Make the chocolate topping by microwaving the chocolate chips (2 tablespoons) and coconut oil (1/4 teaspoon) in a small bowl in intervals, stirring in between, until the chocolate is melted.
- Top the jar of overnight oats with the peanut butter (1 tablespoon), then with the melted chocolate mixture (1 tablespoon), spreading the chocolate to the rim of the jar so that it completely covers the peanut butter.
- Place the jars in the freezer for or until the chocolate hardens. If you’d like, sprinkle the tops with a little flaky sea salt. Use a spoon to crack open the chocolate shell and enjoy!