So lately I’ve been waking up with this irresistible craving for chocolate. I don’t know why, but it’s powerful.
I’ve been justifying some dark chocolate in the morning by…
a) reminding myself that my body needs the most calories in the morning when I wake up and
b) keeping in mind that a little dark chocolate everyday is good for me
My go-to breakfast is brown rice tortillas + natural PB + dark chocolate chips all sautéed in coconut oil to be like a breakfast quesadilla.
But then sometimes I’m more of a typical college girl – running late for class, hungry, still trying to be healthy – so I make this….
After about a week of breakfast with chocolate chips, I decided it was time to devise a plan that would still satisfy that incredibly strong chocolate need, but be healthy at the same time. Challenge accepted.
Oh, and one more thing, it had to be quick and easy to make. Because I do tend to run late. Sometimes…
Ladies, gentleman, chocolate fanatics, almond-butter lovers, and overnight-oaters unite. I give you this.
Please, do enjoy.
Makes 1 jar
½ cup gluten-free quick oats
½ cup + 1-2 tbsp. unsweetened vanilla almond milk
½ ripe banana, mashed
1-2 tbsp. unsweetened cacao powder
1 tbsp. ground flax seeds
1 tbsp. shredded unsweetened coconut
2 heaping tbsp. almond butter (I like MaraNatha’s)
-2 tsp. agave or maple syrup (optional)
1. Drop the flax, cacao powder, and coconut in the bottom of a jar. Add the oats, mashed banana, and almond milk, and shake the jar (make sure the lid is on) to combine the ingredients. You might have to do some additional stirring to really get the banana in there.
2. Refrigerate overnight (or at least, like 4 hours).
3. When it’s ready, top with almond butter and agave/maple syrup if using.