Print Friendly and PDF

CHOCOLATE ALMOND & ADAPTOGEN OVERNIGHT OATS

/

These chocolatey overnight protein oats have been on repeat at my house. They’re super easy to make. They taste like dessert. And they’re packed with antioxidants, adaptogens, fibre, healthy fats, protein, and pre and probiotics, too.  Doesn’t get much better than that!

CHOCOLATE ALMOND & ADAPTOGEN OVERNIGHT OATS.jpg

Ingredients per serving:

  • 1/3 cup gluten-free old-fashioned rolled oats

  • 1 scoop Nuzest Clean Lean Smooth Vanilla, Rich Chocolate, or Probiotic Cacao protein powder

  • 1 Tbsp chia seeds

  • 1 Tbsp Giddy Yo raw cacao powder

  • 1 Tbsp powdered almond butter

  • 1 tsp Plant Burst or Organika maca powder (optional)

  • 1/2 tsp FreshCap Mushrooms chaga powder (optional)

  • 3/4 cup unsweetened almond or nut-free milk (I like to use my Almond Cow to make plant-based milk)

  • 1/4 cup plain probiotic Greek or coconut yogurt (recipe for my homemade coconut yogurt here)

  • 1/4 to 1/2 tsp pure almond extract, adjusted to taste

  • Lakanto sugar-free monk fruit sweetener or sweetener of choice, adjusted to taste

  • optional toppings: granola, cacao nibs, bee pollen, fresh berries (red currants here), crunchy almond butter

Directions:

  1. In a bowl or single serving mason jar(s), mix together oats, protein powder, chia, cacao, powdered almond butter, maca and chaga. Add milk, yogurt, and almond extract and stir well to combine. Sweeten to taste.

  2. Cover and refrigerate overnight, or for a minimum of 6 hours.

Chocolate Almond & Adaptogen Oats can be stored in an airtight container in the fridge for 4 to 5 days. Before serving, stir and add additional almond milk as needed for desired consistency. Serve with your choice of toppings.