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 sea salt
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!