Double Chocolate-Hazelnut Overnight Oats
Ingredients
- 2 ½ cups / 250g rolled oats gluten free if needed
- 3 Tbsp. cacao nibs plus more for garnish
- ¼ cup cacao powder
- 6 Tbsp. chia seeds
- 2 ½ cups / 250ml plant-based milk of your choice
- ¼ cup hazelnut butter, divided
- 1 ½ Tbsp. maple syrup
- generous pinch salt
Strawberry-Chamomile Chia Jam
- See below
Violet Vanilla Chocolate Crackle Top
- See below
Directions
- Combine the oats, cacao nibs, cacao powder, and chia in a medium bowl.
- In a separate bowl combine the milk, 1 ½ tablespoons of nut butter, maple syrup, and salt. Stir until the nut butter has mostly incorporated. Pour the wet ingredients over the dry, and fold to combine.
- Divide half of the oat mixture between 5 jars. Spoon on a layer of jam, divide remaining oat mixture evenly between the jars. Add a half tablespoon of the remaining hazelnut butter to each jar, smooth out the top. Each jar should be layered: oats, jam, oats, nut butter. Place in the fridge to chill!
Notes
Makes five approx. 1 cup / 250ml servings
