I cannot stop thinking of variations of overnight oats..it is so fun to play around with. I am not a huge sweets person, but I absolutely love anything with coconut, and if there is chocolate involved I definitely prefer dark. I used cacao nibs in this recipe, which are tiny bits of of fermented, dried, and roasted cacao beans crushed into little pieces. They are extremely good for you and have a ton of antioxidants, however they are not sweet at all and have a very intense/bitter taste. I personally love them, because they remind me more of dark chocolate. They also add a nice texture to this delicious breakfast.
This is a perfect, guilt-free way to enjoy the flavors of a very popular cookie. Enjoy!
1 1/2 c. old fashioned oats
2 c. unsweetened vanilla coconut almond milk (I use Blue Diamond brand most of the time, they make a good blend)
2 T. chia seeds
2 tsp. vanilla
2 T. honey
pinch of salt
2 T raw cacao nibs, pulsed into a fine powder
1/4 c. unsweetened coconut flakes, toasted in a dry skillet for a couple minutes until golden (watch carefully)
more cacao nibs for garnish
*note: I also sometimes use Trader Joe’s roasted coconut chips on this..definitely worth trying..you can find them with the dried fruit and nuts
Combine coconut almond milk, chia seeds, vanilla, honey, cacao nib powder, and pinch of salt in a medium mixing bowl. Whisk to combine. Add oats, and stir to combine mixture.
Place in a container or bowl in the fridge to sit overnight, so you can scoop the portions you want throughout the week, or portion them into small containers or mason jars.
To serve, top with toasted coconut or TJ’s roasted coconut chips, another drizzle of honey, and a pinch of cacao nibs to garnish.