These vegan chocolate overnight oats use leftover melted chocolate, soy milk, oats, chia seeds, peanut butter, and maple syrup. The recipe serves four, stores for up to seven days, and makes an easy prep-ahead breakfast.
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Servings4
Ingredients
20gdark chocolate85%
400mlsoy milk
12tablespoonsoats
4tablespoonschia seeds
2heaped tablespoonsvegan protein powderoptional
1heaped tablespoonpeanut butter
1tablespoonmaple syrup
Instructions
Add some of the milk in the bowl with your leftover chocolate, cover it with a clean film or a plate and melt it in a microwave. Add in the microwave for 30 seconds at 800w. Remove, check if it has melted, if not add for additional 30 seconds. Be careful not to burn the chocolate.
Use a silicon spatula to combine completely the melted chocolate into the milk and then transfer the mixture into a larger bowl.
Then add the oats, chia seeds, protein powder if using and mix well.
Add the peanut butter and maple syrup and mix to combine.
Optionally, transfer the mixture into individual jars or just cover the bowl and store it in the fridge.
After a couple of hours or the next morning serve with your favorite toppings. I like to add some crunch, so I'm using nuts, maybe fruits or whatever I have handy really.