| 11 | 10 | 618 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 5 min | 1 |
| 2 tbsp | Peanut butter, smooth (natural) |
| 1/4 tsp | Vanilla extract, pure (can do 1/2 tsp if you want more vanilla flavour) |
| 1/3 cup | Almond milk, chocolate, unsweetened, Blue Diamond |
| 1/4 cup | Yoso Plain Unsweetened Coconut Yogurt |
| 1/3 cup | Rolled oats, dry (gluten free) |
| 1/2 tbsp | Cocoa powder, unsweetened |
| 1 1/2 tsp | Coconut sugar (or organic cane sugar or maple syrup) |
| 1/2 small | Banana (s) |
| 15 gm | Dairy-free mini chocolate chips (sprinkled on top; optional) |
| 1 tbsp | Peanuts (chopped; optional) |
| 1 dash | Cinnamon (sprinkled on top) |
In a small saucepan, combine 1 1/2 tbsp of peanut butter, vanilla extract, and a splash of the milk. Warm over low heat while constantly stirring until the peanut butter becomes runny.
Add the yogurt, remaining milk, oats, cocoa powder, and sugar. Stir until well combined.
Mash the banana into the mixture and mix well.
Transfer the oat mixture to a small jar or sealed container.
Top with the remaining peanut butter and sprinkle over the peanuts and cacao nibs.
Place in the fridge for at least an hour, until the oats are completely softened or overnight.
Storage: The overnight oats can be stored in the fridge for up to 3 days.
| Fruit | 0.4 |
| Grain | 0.9 |
| Meat Alternative | 1.2 |
| Milk Alternative | 0.7 |
