Chocolate Overnight Oats: Gluten-Free High Protein Delight
Indulge in Gluten-Free High Protein Chocolate Overnight Oats, a nutritious and delicious breakfast that’s quick and easy to prepare.
Equipment
- mason jar
Ingredients
For the Base
- 1 cup old-fashioned rolled oats ensure they are certified gluten-free
- 2 tablespoons chia seeds freshly ground for better digestion
- 1 tablespoon black cocoa powder substitute with regular cocoa powder if needed
- 1 scoop chocolate protein powder opt for whey or plant-based
- 1 cup cashew milk can swap with any neutral plant-based milk
For Flavor
- 1 teaspoon almond extract or substitute with vanilla extract
- 1 pinch salt balances sweetness
Toppings (Optional)
- 1 cup chopped strawberries can substitute with your favorite berries
- 2 tablespoons powdered peanut butter or replace with almond butter
- cocoa nibs provides crunch; can skip if unavailable
- 1 tablespoon dairy-free whipped cream any dairy-free alternative works
Instructions
How to Make Gluten-Free High Protein Chocolate Overnight Oats
- In a mason jar, mix together the old-fashioned rolled oats, chia seeds, black cocoa powder, chocolate protein powder, and salt. Whisk until everything is well combined.
- Pour in the cashew milk and almond extract. Stir vigorously for about 1 minute, ensuring all ingredients are fully incorporated.
- Cover the jar and refrigerate for at least 8 hours. This allows the oats to absorb the liquid.
- Halfway through the chilling time, stir the mixture gently to prevent the chia seeds from settling.
- When ready to enjoy, check the mixture's thickness; add a splash of cashew milk if too thick.
- If using powdered peanut butter, stir it in at this stage for extra protein.
- Top your overnight oats with chopped strawberries, cocoa nibs, and dairy-free whipped cream before serving.
Notes
These overnight oats can be stored in the fridge for up to 5 days and frozen for longer storage. Garnish with your choice of nuts or seeds for added texture.