Ingredients
- 2 cups old fashioned rolled oats
- 2 cups milk of choice
- 1 cup Greek yogurt
- 1/2 cup dark mini chocolate chips
- 2 tsps vanilla extract
- Pinch of sea salt
- Good pinch of ground cinnamon
- 1/2 cup almond butter, or cashew butter
Instructions
- Add all of your ingredients except for almond butter or cashew butter into a large bowl and whisk or stir really well to combine.
- Cover and refrigerate for at least 6 hours to overnight.
- Once your oatmeal has set, remove from the fridge and quickly fold in the almond or cashew butter. Leave in some visible swirls for texture.
- Transfer your oatmeal to individual jars or bowls and serve.
- Alternatively, keep refrigerated for a quick breakfast for up to 3–4 days.
Notes
- You can substitute almond butter with peanut butter for a different flavor.
- Use dairy-free milk and yogurt to make this recipe vegan.
- Adjust the sweetness by using sweetened or unsweetened milk/yogurt as desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg
