DANIELLA CHACE

39 Breakfast Oats Recipe

CHOCOLATE POMEGRANATE OVERNIGHT OATS

A delicious make-ahead breakfast sweetened with dates and fresh fruit. 

1 cup old-fashioned rolled oats

1 ½ cup cashew or coconut milk

½ cup pomegranate seeds

2 dates, pitted and minced

2 tablespoon unsweetened cocoa powder

2 tablespoon nut or seed butter, such as sunflower 

2 tablespoon hemp seeds

2 teaspoon chia seeds

½ teaspoon vanilla extract

Pinch cinnamon 

Pinch sea salt

Toppings

Fresh berries/fruit

Ground cinnamon

Coconut flakes

Chopped nuts/seeds

Combine all ingredients, excluding toppings, in a small jar or bowl. Cover and refrigerate overnight or for at least 6 hours. Sprinkle with pomegranate seeds or other desired toppings and enjoy. Make ahead and have breakfast ready to go all week! 

Serves 4