Yes, that’s right: I said CHOCOLATE! This is a great, healthy way to give into one of our most popular cravings. Instead of sitting and eating an entire chocolate bar or indulging in a decadent dessert, I’ve created a recipe so you can healthfully enjoy chocolate for breakfast or a snack. I’ve been experimenting a lot lately with overnight oats. They are so easy to make and transport; they are a filling and balanced meal/snack, and the flavor combinations are endless.
Here are the benefits of this combination:
Oats: high in fiber-a good carb that gives energy and helps you feel full
Vanilla Almond Milk: low in calories and nice flavor-I like the Califia Unsweetened Vanilla (I find at Fairway and Whole Foods) since it has NO carrageenan
Chia Seeds: High in protein, Omega-3s and filling since they expand in liquids and the belly
Almonds: high in fiber, protein and good fat, they help decrease cravings and lead to a flatter stomach
Blueberries: high in antioxidants and fiber, low-calorie and super sweet this time of year
Chocolate: high in antioxidants, is anti-inflammatory to protect heart and brain, and improves skin
Try this below, and feel free to switch out milk, nuts, and/or fruits to make new creations. You will definitely be seeing more overnight oat recipes from me here!
Chocolate Almond Blueberry Overnight Oats
1/4 cup organic old fashioned dry oats
3/4 cup unsweetened vanilla almond milk
1 tbsp chia seeds
1 tbsp almond butter
2 tbsp sliced almonds
1/4 cup blueberries
2 squares dark chocolate (or equivalent dark chocolate chips, or 1/8 of a 2 oz bar), preferably 70-80% cacao-my favorite is Hu Kitchen Chocolate
Add almond milk to the oats in a bowl, jar or cup. Use a cheese grater to shave the chocolate into the mixture-or crush it up, or just use dark chocolate chips. Add the rest of the ingredients. Mix all together and place in the fridge overnight or at least for three hours. Feel free to save some of the blueberries, almond slices, and chocolate for the top to add fresh flavor and crunch-I did! Enjoy!
This dish has 350 calories, 11 g protein, and 9 grams of fiber.