1/3cup (74g)honey vanilla Greek yogurt(we love Greek Gods honey vanilla)
2/3cup (156g)chocolate almond milk(See Note 2)
1/2cup (55g)old-fashioned oats
2tablespoonsDutch-process cocoa powder
pinch of salt
1 tablespoonmaple syrup(See Note 3)
Optional: mini dark chocolate chips
PREP THE OATS: In a small bowl, jar, or plastic container, combine the almond butter, vanilla yogurt, chocolate milk, old fashioned oats, cocoa powder, vanilla extract, salt, and maple syrup.
STIR: Stir until all ingredients are well incorporated. Taste the mixture and add any additional maple syrup if desired.
CHILL: Cover the container and refrigerate overnight or until sufficiently cooled and thickened. (Sometimes I'll even make them in the morning, get ready, and then go eat them -- they are great even after only 30 minutes in the fridge.)
OPTIONALLYTOP: Once ready to serve, top oats with miniature chocolate chips if desired.
As written, these overnight oats are intended to be quite creamy. If you prefer them thicker, add a few tablespoons of additional oats and/or 1-2 tablespoons chia seeds.Note 1: Almond butter: Use an almond butter that you enjoy eating straight out of the jar. We like using an almond butter made with slow roasted almonds and sea salt. I find peanut butter overpowers the flavors in these oats making them taste more like a peanut butter cup than brownies, so I don't recommend using peanut butter.Note 2: Milk: We love chocolate almond milk, but dairy chocolate milk also works. A vanilla unsweetened almond milk also works for a slightly less chocolate-y overnight oatmeal.Note 3:Sweetener: Scale the sweetener up or down to personal preference -- you may not even want any all! One tablespoon maple syrup is what we prefer; use 2 tablespoons for more sweetness. Alternatively, use 1/4 teaspoon liquid stevia drops for a zero-calorie sweetener.