Chocolate Overnight Oats
A beloved recipe I have tweaked here and there over the years. This is my current rendition in batch-form to accommodate the limited free time I have as a mama. You can of course prepare a single serving using the measurements below too. I hope you enjoy this little jar of goodness, it gives me a big smile to enjoy some chocolate in the morning!
x Jessie
Recipe Notes:
I prepare 8 jars of the dry oats mix, then add maple and fresh seed milk to 4 at a time. This allows me to prepare the jars once every 8 days and the milk every 4 days, I’ve found this to be a really helpful time saver!
I also like seed-y soaked oats, if you aren’t quite a fan of the texture, you can scale back the chia seeds and ground flaxseed to only 2 teaspoons each — rather than the full tablespoon.
To make these oats date-sweetened, simply omit the maple syrup and instead add the strained seed milk back to the blender with 4 pitted medjool dates and blend a second time. Then divide between the four jars evenly.
Why the two Brazil nuts? They aren’t for flavor, but selenium content. I’ve kept healthy selenium levels for years without supplementing by adding two of these nuts to my batch of seed or nut milk each week!
CHOCOLATE OVERNIGHT OATS
Makes 8 jars of dry oats and 4 jars soaked.
for each jar of oats
3/4 cup rolled oats
1/8 teaspoon ground cinnamon
1 tablespoon ground flaxseeds
1 tablespoon chia seeds
1 tablespoon raw cacao powder
1 tablespoon maple syrup (see note for date sweetened version in the recipe notes above)
1 cup pepita/brazil nut milk (recipe follows)
Splash of water, as needed
for the seed milk
3/4 cup raw pepitas
2 raw Brazil nuts
4 cups fresh water
for serving
1 fresh banana, sliced, per serving
Instructions
Soak the pepitas in a glass of water for 4 to 6 hours.
Fill eight, 16-ounce glass jars with the oats, cinnamon, flaxseed, chia seed, and cacao powder.
Place the lid on 4 of these jars and tuck away in the back of the fridge for later.
To the remaining 4 jars, add the tablespoon of maple syrup and set aside.
Drain and rinse the soaked pepitas and place in a high speed blender with the 2 Brazil nuts and 4 cups of fresh water.
Blend the seed milk on high until smooth and creamy, about 45 seconds.
Strain using a tea towel into a bowl with a spout and pour evenly between the 4 maple-sweetened oats jars.
Stir each jar well using a fork until completely mixed, adding a splash of water as needed to get everything moving well and hydrated evenly.
Place the remaining 4 jars of oats in the fridge and let sit overnight.
Enjoy within the next 4 days, for freshness sake, giving a good stir in the morning. You may need to add another splash of water to get the right consistency, adjust this to your liking.
Serve in a bowl topped with a fresh banana and enjoy!
(For the second set of 4 jars prepped, simply add the maple and make a second batch of seed milk when you are ready for them to soak!)