Welcome the morning with an indulgent-tasting, yet seriously good-for-you serving of brownie batter overnight oats! Made with 5 humble ingredients a few minutes of advance prep, these oats are vegan, gluten-free, and loaded with antioxidants.
- In a medium saucepan, combine the water, oats and salt. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 5 minutes, stirring occasionally, until oats are very soft and appear creamy.
- Add the cocoa powder, milk and coconut sugar to the pan. Cook and stir for 2 minutes longer. Remove from heat and let cool at least 5 minutes or as long as 10..Stir in the vanilla.
- Transfer oat mixture to a blender and process until completely smooth. Transfer to 5 small serving dishes (or ramekins, or jars) or a bowl. Refrigerate for at least 2 hours until cold and firm.
Sweetener: An equal amount of the granulated or liquid sweetener of your choice can be used in place of the coconut sugar. It can also be adjusted (more or less) to your tastes.
Storage: Store, covered, in the refrigerator, for up to 5 days.
- Category: Breakfast
- Serving Size: 2/3 cup
- Calories: 138
- Sugar: 10.6 g
- Sodium: 133.4 mg
- Fat: 4.6 g
- Saturated Fat: 2.1 g
- Carbohydrates: 27.5 g
- Fiber: 6 g
- Protein: 4.2 g
- Cholesterol: 0 mg