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Mexican chocolate overnight oats

Mexican Chocolate Overnight Oats

Cacao, cinnamon and ancho chili overnight oats with Greek yogurt and chia. About 24g protein.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 jar
Course: Breakfast
Cuisine: Mexican
Calories: 490
Ingredients Method Notes

Ingredients
  

Oats
  • 1 1/2 tbsp raw cacao powder unsweetened
  • 1 tsp ground Ceylon cinnamon
  • 1 pinch ancho chili powder or cayenne
  • 1 pinch sea salt
  • 1 tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • 2/3 cup whole milk
  • 1/2 cup plain whole-milk Greek yogurt
  • 1/2 cup old-fashioned rolled oats
  • 1 tbsp chia seeds
Topping
  • 1/2 banana sliced
  • 1 tsp cacao nibs
  • 1 tbsp almonds toasted and chopped

Method
 

  1. In a jar, whisk the cacao, cinnamon, chili, salt, maple, vanilla and 2 tablespoons of the milk into a smooth paste.
  2. Whisk in the Greek yogurt and the rest of the milk.
  3. Stir in the oats and chia seeds. Seal and refrigerate at least 6 hours or overnight.
  4. In the morning, stir well and top with banana, cacao nibs and toasted almonds.

Notes

Make a paste with the cacao first so it doesn't clump.