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PREP TIME:
5 Minutes

REFRIGERATION:
Overnight

COOK TIME:
N / A

TOTAL TIME:
6+ Hours

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free / Vegan
Yield: 1 Serving

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Ingredients:

  • ½ – ¾ Cup Certified Gluten Free Rolled Oats (ideally organic)
  • 1 Tablespoon Cacao Powder
  • 1/8 teaspoon Himalayan Sea Salt (Pinch)
  • 1 TBSP Chia Seeds
  • 1/3 Cup Strong Brewed Organic Coffee
  • 2 oz. Unsweetened Plain Coconut Yogurt (I used CocoJune brand)
  • ½ Cup Unsweetened Coconut Milk (or Your Preferred Non-Dairy Unsweetened Milk)
    *Add more for desired consistency the next day
  • 1 TBSP Organic Maple Syrup
  • ½ teaspoon Pure Vanilla Extract
  • 2 TBSP Organic Unsweetened/Peanut Butter (or other nut butter of choice)
  • 1 TBSP Mini Chocolate Chips (I used dairy free Enjoy Life brand)

Instructions:

  1. In a 16 oz. mason jar, add oats, cacao powder, salt, and chia seeds. Stir to evenly combine.
  2. Next add all liquid ingredients to mason jar; coffee, yogurt, milk, syrup, and vanilla. Stir until combined. May need to add slightly more milk to loosen up texture.
  3. Add peanut butter in small dabs at a time. Stir gently.
  4. Can either stir in the chocolate chips gently or leave them on top.
  5. Place lid on mason jar and refrigerate overnight.
  6. Serving Options: Cold / Warmed in small pot / microwave about 30-45 seconds | Add additional liquid to desired consistency.

*Try and use all organic ingredients if possible.