In a small bowl, mix together
Peanut Butter (1 Tbsp)
Raw Cacao Powder (2 Tbsp)
Chia Seeds (1/2 Tbsp)
Coconut Sugar (1/4 cup)
Chocolate Protein Powder (1 scoop)
Vanilla Extract (1 tsp)
Ground Cinnamon (1/4 tsp)
Salt (1/8 tsp)
until well combined.
Unsweetened Almond Milk (1 1/2 cups)
Gluten-Free Rolled Oats (1 cup)
until they are thoroughly coated.
Pour oats into tupperware or mason jars.
Cover and refrigerate overnight until the oats soften and the liquid has been absorbed.
This dish can be eaten cold, or microwaved for 30-60 seconds for a warm chocolaty breakfast. Top with
Unsweetened Coconut Flakes (to taste)