My sister is addicted to chocolate. She makes these rad ceramic bowls so this breakfast was a tribute to her. Cacao is great for increasing energy. The cacao nibs act as chocolate chips. You can even top it with raspberries or strawberries to add some sweetness. It’s so easy and it’s ready right when you wake up. Not having the time to make breakfast can’t even be an excuse!

Serves: 2

Hands-on time: 5 minutes

Total Time: 8 hours, 5 minutes

Gluten free, vegan, vegetarian, dairy free

Ingredients

1 cup plain unsweetened soy, 
almond or coconut milk, 
plus additional as needed (make your own almond milk!)

1 cup rolled oats, gluten-free (all oats are gluten-free but can be processed in facilities that process products containing gluten)

1 tbsp cacao powder

1 tbsp Maca powder

2 tbsp chia seeds

1 tbsp cacao nibs

2 tbsp almond butter

1 tbsp pure maple syrup

1 tsp vanilla extract

Toppings

Fresh fruit (such 
as banana slices, raspberries or sliced strawberries)

1/4 cup sliced almonds or pecans

1 tsp hemp seeds

1 tsp cacao nibs

1 tsp coconut flakes

Directions

1. In a medium bowl, stir together milk, oats, chia, maple syrup, vanilla, cacao powder, cacao nibs, maca powder, and almond butter.
2. Divide mixture into 2 Mason jars. The oats should be covered with liquid so add more if need be.
3. Cover and refrigerate for at least 8 hours or overnight.
4. Add fresh fruit, nuts, hemp seeds, or any other toppings of your choice.