Vegan Chocolate Nut Butter Overnight Oats
Ingredients
- 1/3 cup coconut yoghurt
- 1/2 cup wheat free rolled oats – FODMAP friendly serving
- 2/3 cup almond milk
- 1 tbsp ground flaxmeal
- 1/2 tsp pure vanilla extract
- 2 tbsp @noya.nutbutter royal nut butter
- 2 t raw cacao powder
- Pinch of salt
- 1 tbsp maple syrup (or stevia equivalent) – to desired level of sweetness
Optional toppings
- desiccated coconut (max 1 tbsp)
- vegan chocolate chips
- chia seeds
- 1 tbsp peanut butter
Preparation
Blend all ingredients except the oats in a blender until smooth and creamy.
Scoop the mixture out of the blender and combine with the oats in a bowl.
Spoon the mixture into a jar with a tight-fitting lid.
Close the lid and refrigerate for at least 6 hours, but for best results overnight.
Serve topped with your favourite toppings.
Notes
Coconut yoghurt is FODMAP friendly up to 85g per serving.
Optional toppings include desiccated coconut (maximum 1 tablespoon), vegan chocolate chips, chia seeds, or peanut butter.
