These overnight chocolate oats and Vanilla chia pudding are the BEST and they are VEGAN
I want to say sorry for neglecting my vegan chefs but this week I am making up for it and I am starting with a delicious brekkie, made with wholesome rolled oats, rich in chocolate flavour, topped with a creamy, nourishing vanilla-flavoured chia pudding. It made me think of the song Ebony and Ivory, by Michael Jackson and Paul Mcartney. The vanilla and chocolate flavours are a perfect harmony. The flavours compliment one another and the cocoa nibbs add the perfect crunch.
This, crazy yummy brekkie jar is so simple to make and will last in the fridge up to 4 days, if you can stay away for that long.
You can have it for breakfast or midmorning snack.
I soaked my oats in oat milk and used it in my chia pudding too. You can use regular milk or plant-based milk, it’s up to you. The same goes for the yoghurt: you can use plant-based or dairy milk.
133g rolled oats (1 1/2cups)
350mls milk of your choice (1 1/2 cups)
20 g cocoa powder (2 tablespoons)
60-80g honey/ maple syrup
6g vanilla extract (1 teaspoon)
12g chia seeds (1 tablespoon)
1/8 teaspoon salt, (a pinch )
40g (2 tablespoons peanut butter) optional I used it, I love the hint of flavour.
Pour rolled oats into a bowl and set aside.
In a separate bowl, sift in the cocoa and pour in the milk. Using a whisk, stir thoroughly until cocoa has completely dissolved.
Stir in vanilla extract, a pinch of salt chia seeds, and the peanut butter, maple syrup or honey.
(If you are using honey, warm it in a microwave for 10 seconds, so it mixes easily with the rest of the ingredients) and pour it in a steady stream as you stir it into milk mixture.
Give it a good stir until it has dissolved completely.
Pour chocolate milk into the oat bowl and stir to combine thoroughly.
Cover bowl with plastic and place in the fridge over night.
52g chia seeds (1/3 cup )
250mls milk (1 cup) your choice of milk
15g Vanilla extract (2- 2 1/2 teaspoons ) 2 2 ½ will give you a strong taste of vanilla, I love it, but if you want a milder flavour just reduce the amount.
Honey/ Maple syrup according to taste
In a mixing bowl, mix together milk and chia seeds, stir in remaining ingredients. Let it sit for about 5-10 minutes before giving it another stir to make sure the chia seeds aren’t clumping together.
Place the chia pudding in the fridge, over night.
Fill up half a jar with chocolate oats and fill the remainder with chia pudding.
Sprinkle cocoa nibs on top and you’re ready to go!