Name: Espresso Dark Chocolate Overnight Oats
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 1-2 servings
Ingredients: 1 cup whole rolled oats; 1 1/4 cup cashew milk (or other nondairy milk); 1 tbsp vanilla extract; 1 tsp cinnamon; 3 tbsp maple or agave syrup; 2 tbsp chocolate nut butter (we used this chocolate tahini spread); 1 packet FlavaMix Unsweetened Drinking Chocolate; 2 tbsp freshly brewed espresso; 1/4 tsp salt

Description

Freshly brewed espresso + high-flavanol cocoa powder make this an energizing, delicious breakfast.

Scale

Ingredients

1 cup whole rolled oats
1 1/4 cup cashew milk (or other nondairy milk)
1 tbsp vanilla extract
1 tsp cinnamon
3 tbsp maple or agave syrup
2 tbsp chocolate nut butter (we used this chocolate tahini spread)
1 packet FlavaMix Unsweetened Drinking Chocolate
2 tbsp freshly brewed espresso
1/4 tsp salt

Instructions

In a small mixing bowl, whisk together cashew milk, vanilla extract, cinnamon, maple syrup, nut butter, FlavaMix, espresso and salt.
Pour in oats and stir well to combine.
Transfer to a glass jar, cover and refrigerate at least 4 hours, preferably overnight. Garnish with fresh berries, shaved chocolate, etc.

Notes

FlavaMix can be substituted with unsweetened cocoa powder.