Some mornings you want to think, and some mornings you just want breakfast to already exist. This one exists before you do. Five minutes of stirring the night before, and it's waiting for you. Cold, thick, and tasting more like a pudding than a duty.
It's the raw cacao that does it. Stirred into oats overnight, it goes deep and properly chocolatey rather than sweet, and the almond butter rounds it off so the whole thing eats like something you shouldn't be having at 7am. Plant-based, no cooking, no fuss.
Ingredients
Makes 1 generous jar
Prep time: 5 minutes, plus overnight in the fridge
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50g rolled oats
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150ml oat or almond milk
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1 tbsp almond butter
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1 tbsp raw cacao powder
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1 tsp maple syrup, or to taste
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1 tsp chia seeds
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A pinch of salt
To finish
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A few toasted almonds, roughly chopped
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Cacao nibs, or a square of vegan dark chocolate, shaved
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Fresh berries or sliced banana
Method
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Add the oats, milk, almond butter, cacao, maple syrup, chia and salt to a jar or bowl.
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Stir well! Really work the cacao and almond butter through so there are no dry pockets.
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Lid on, into the fridge, and leave overnight (or at least 4 hours).
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In the morning, give it a stir. If it's thicker than you like, loosen it with a splash more milk.
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Top with the almonds, cacao nibs and fruit. Eat cold, straight from the jar.
A few ways to play with it
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Warm option
Not a cold-breakfast person? Tip it into a pan with a little extra milk and warm it through into a chocolatey porridge. -
Swap the nuts
Almond butter is lovely here, but peanut or cashew work just as well! Just use whatever's in the cupboard.