Almond Butter Chocolate Overnight Oats

I've been hearing about "overnight oats" for some time, and have been wanting to try them out.  No better time than summer, when life is a bit (okay, A LOT) less rat-race than the school year.  This recipe is from My Whole Food Life, a blog that my friend Kim turned me on to.  It is such an easy breakfast, especially for busy mornings, and you could easily make several days or a week's worth at a time in individual jars for easy eating.  This is an awesome nutritious breakfast, filled with many superfoods. 

Cacao powder comes from the bean of the cacao plant.  It contains a rich supply of antioxidants and is a good source of dietary fiber.  It is also known to be one of the highest dietary sources of magnesium, flavanols, and polyphenols. 

Chia seeds are also a nutritional powerhouse with a lengthy list of health benefits.  It is a source of Alpha-Linolenic Acid (ALA), and Omega-3 essential fatty acid that helps support normal cardiovascular function and fiber which helps support normal functioning of the digestive tract and healthy lipids.  Chia seeds are easily digestible and do not need to be ground.  They absorb liquid and are ideal for hydration and feeling full.  

I use steel cut oats and eat mine cold straight out of the fridge in the morning.  If you are not a fan of cold or chewy, you can use rolled oats for a creamier texture and could certainly heat it up in the morning if you prefer.  I add a splash of unsweet almond milk on the top of mine in the morning, to moisten it just a bit.  Ahhh, perfection. 

You could play around with this recipe and make all kinds of yummy morning creations. Check out these 10 Overnight Oats Recipes from My Whole Food Life or create your own!

1/2 c. steel cut oats (or rolled oats if you prefer creamier texture)

1 t. chia seeds

1 t. ground flaxseed

2 t. cacao powder

1 T. almond butter

1 T. maple syrup (or 1 chopped, pitted date)

1/2 c. unsweet almond milk (add more if you prefer yours less firm)

pinch of salt

Put everything in a jar, stir well.  Cover and refrigerate overnight.  

Dawn

(recipe adapted from My Whole Food Life)