CHOCOLATE FUDGE OVERNIGHT OATS

I’m that gal who thinks chocolate is perfect at any meal. And not for dessert. I mean as part of the main event. Perhaps this belief was created as a child when, on occasion, my mother would bake us warm oatmeal chocolate cookies for breakfast, so long as it was accompanied by a tall glass of milk. None of my friends believed me on the days that “cookies” was the answer to the “What did you have for breakfast?” question. My mom was definitely cooler than theirs.

Fortunately, I’m now just as thrilled to eat this healthy breakfast because it delivers on taste and is MUCH healthier and nutritious than cookies. (No offense, Mom!) This recipe is packed with plant-based protein, fiber, iron, omega-3 fatty acids, and powerful antioxidants. So much heart goodness in one jar! The “chocolate fudge” is made with cashew butter and raw cacao powder. You can use other nut butters if you like, but I like cashew butter because it’s mild and allows the chocolate to shine through. These oats are delicious when topped with fresh raspberries, blueberries, and hemp plus granola. As written, this deliciousness is dairy-free, gluten-free, and free of refined sugar.

                             ½ cup                oat milk or almond milk*
¾ tbsp                 chia seeds
  1 tbsp                 cashew butter
 1-2 tsp                  raw cacao powder 
1 tbsp                  pure maple syrup
½ cup                  rolled oats 

Into a jar or bowl with a lid, add milk, chia seeds, cashew butter, raw cacao, and maple syrup. Stir to combine. Don’t worry if the cashew butter doesn’t completely mix in with the other ingredients. Add oats and stir again. Press down with your spoon to ensure all oats are submerged in liquid. Secure the cap onto the jar or bowl and place in refrigerator overnight (minimum of 6 hours). When ready to eat, top with your favorite fruit and granola if desired. Will keep in refrigerator up to 3 days.

 *Can also use cow’s milk or other dairy-free milk.

Bon appetit!