Ingredients
1 1/2 cups rolled oats (slow or quick cook, gluten-free if needed)
3 tbsp chia seeds
3 tbsp vegan chocolate chips or cacao nibs
3 tbsp peanut butter or almond butter
3 tbsp maple syrup
1 tsp vanilla extract
2 1/4 cups dairy-free milk
Optional: 3 scoops vegan protein powder
Instructions
- In a large bowl, mix all dry ingredients together.
- Add wet ingredients and stir until fully combined.
- Divide the mixture evenly into bowls or storage containers and cover.
- Refrigerate for at least 4 hours or overnight until thickened.
- Serve chilled and enjoy.
Notes
- For a nut-free version, use sunflower seed butter or tahini instead of peanut/almond butter.
- For extra protein, add a scoop of vegan protein powder.
- To make sugar-free, replace maple syrup with monk fruit or stevia.
- For extra flavor and texture, add fresh berries, banana slices, dried fruit, granola, or crushed nuts before serving.
- Store in a sealed container in the refrigerator for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
