Cookie Dough Overnight Oats
A vegan, gluten-free breakfast featuring organic rolled oats, almond milk, chickpea flour, maple syrup, avocado oil, vanilla extract, and sea salt, mixed with vegan chocolate chips and optional walnuts.
Ingredients
- 1 cup organic rolled oats certified gluten-free
- 1 1/2 cups organic almond milk
- 1/4 cup organic chickpea flour
- 2 tbsp organic maple syrup
- 1 tbsp organic avocado oil
- 1 tsp organic vanilla extract
- 1/4 tsp sea salt
- 1/4 cup organic vegan chocolate chips
- 2 tbsp organic cookie butter for swirling
- 1 tbsp. chopped organic walnuts for crunch optional
Instructions
- In a medium bowl, combine rolled oats, almond milk, chickpea flour, maple syrup, avocado oil, vanilla extract, and sea salt. Stir until smooth and no lumps remain.
- Fold in the vegan chocolate chips and walnuts (if using).
- Divide the mixture evenly between two mason jars or airtight containers.
- Spoon 1 tbsp of cookie butter onto the top of each jar and gently swirl it into the oats with a spoon for a marbled effect.
- Seal the jars and refrigerate for at least 4 hours, preferably overnight, to let the oats soften and flavors meld.
- When ready to eat, give the oats a quick stir, add a splash of almond milk if you like it creamier, and dig in!
