What is your “thing” that gets you going in the morning? Everyone seems to have one they gravitate towards. Something that creates a sense of excitement inside of you at night when you remember what you get to enjoy when you wake up. For me, it’s a cup of coffee, and some breakfast involving oats. For several years I made a batch of oatmeal protein bars for the week and would enjoy one every morning like clockwork. Within the past few months I switched over to a simple, but delicious, chocolate protein oatmeal I cook on the stove each morning. It wasn’t until a certain day the other week when I had finished my hot cup of coffee, enjoyed my hot bowl of oatmeal, and headed out on my morning run in the heat that I decided it was time for a “cooler” take on my oat-filled breakfast.
I know what you might be thinking, it’s basically halfway through summer and you are just now retiring the hot bowl of oats for the season, but what can I say – I’m a creature of habit, and when something is good I’m hard pressed to give it up too easily. That was until I considered this creation I’m bringing you today. I’ve been layering everything with my favorite plain almond milk yogurt lately, and it only occurred the other week to try it with overnight oats. I need to have chocolate when I wake up (you only live once) so the cocoa is this variation was necessary. The perfect balance of texture and flavor in this jar of oats has me going crazy. I had to be eating a serving of this while shooting in order to keep my paws out of the shots. I also had to be eating another serving while editing the photos, and I only just finished a third jar before sitting down to write this now (all on separate days, don’t worry, I’m not turning into an oat). It is positively addicting, and oh so good for you.
The sweet, rich chocolate balanced with the tang of the yogurt is perfection on its own. I have everything below for you to take it to the next level still, with fresh banana slices and two ingredient caramel that comes together instantly! I’m pretty proud of that little discovery, and think you need to stop what you are doing now to go give it a whirl. I promise, this recipe is one that is meant to be enjoyed to the fullest. No wimpy breakfasts here, only serious help-you-make-it-to-lunch kind of fuel. So now I will leave you to it! A few less photos and stories than typical this week, seeing as I am knee deep in some mega recipe developing for the upcoming month. However this recipe is not lacking in the slightest. I hope you are all having a joyous week, friends, and happy breakfasting! – xx
CHOCOLATE CHEESECAKE OVERNIGHT OATS + TWO INGREDIENT INSTANT CARAMEL
Makes 1 serving, multiply as needed.
1/2 cup rolled oats
pinch of fine sea salt
pinch of ground cinnamon
1 tablespoon chia seeds
3/4 cup plain, unsweetened soy milk (almond or hemp work well too)
2 tablespoons raw cacao powder
2 teaspoons coconut sugar
1/4 teaspoon stevia powder (optional)
1 tablespoon good tasting vanilla protein powder (optional)
1/4 teaspoon vanilla extract (omit if using vanilla protein powder)
1 tablespoon plain cashew butter
1 tablespoon pure maple syrup
1 cup of plain, plant based yogurt
Combine the ingredients for the base in a 16 ounce glass jar. Seal tight and give it a good shake. Place in the refrigerator overnight to set. In the morning, add the mix-ins and stir well to fully incorporate. Whip the instant caramel in a small dish, for about 30 seconds, until it is silky smooth and looks just like sticky caramel (it will look grainy at first, just keep beating till smooth). Layer the plant yogurt with the chocolate oats in a glass or jar. Top with the instant caramel and fresh banana slices. Enjoy right away. Extra jars of the overnight base can be made ahead of time and stored in the refrigerator until ready to use, but make sure to eat within three days of preparing.