Ingredients:

  • 1 cup Rolled Oats (Old-fashioned)
  • 1 cup + 2 tbsp Milk (Dairy or Non-Dairy)
  • 1 tbsp Chia Seeds
  • 1 tbsp Unsweetened Cocoa Powder
  • 2 tbsp Maple Syrup or Honey
  • 1/2 tsp Pure Vanilla Extract
  • 1/2 tsp Almond Extract
  • Pinch Fine Sea Salt
  • 1/4 cup Unsweetened Shredded Coconut (divided)
  • 2 tbsp Chopped or Sliced Almonds (divided)
  • 1 tbsp Mini Chocolate Chips (dark, optional garnish)

Instructions:

  1. Whisk the Solids: In a medium mixing bowl, combine the rolled oats, chia seeds, cocoa powder, and the pinch of sea salt. Whisk briefly to ensure the cocoa powder is evenly distributed.
  2. Combine the Wet: In a separate small bowl or liquid measuring jug, whisk together the milk, maple syrup (or honey), vanilla extract, and almond extract. Whisk vigorously until the sweetener is fully dissolved.
  3. Hydrate the Oats: Pour the wet mixture over the dry ingredients. Stir well using a spoon, scraping down the sides of the bowl to make sure there are no pockets of dry cocoa powder.
  4. Add the Flavour Inclusions: Stir in the shredded coconut (reserving 1 tablespoon) and the chopped almonds (reserving 1 tablespoon).
  5. Divide and Store: Distribute the oat mixture evenly between the two storage jars or containers. Seal the containers tightly with lids.
  6. The Wait: Place the sealed jars in the refrigerator for a minimum of 6 hours, but ideally overnight (8–12 hours). The chia seeds and oats must absorb the liquid to achieve the proper pudding-like consistency.
  7. Check Consistency: Before serving, check the oats. If they are too thick, stir in an extra splash (1–2 teaspoons) of milk until the desired creamy texture is reached.
  8. Garnish: Just before consuming, sprinkle the remaining reserved coconut, almonds, and the mini chocolate chips over the top of the oats. Serve immediately.