Overnight Oats Brownie

   

 

Ingredients

2¼ cups unsweetened almond milk

 

2 cups old-fashioned rolled oats

 

¾ cup whole-milk plain strained (Greek-style) yogurt

 

2 tbsp plus 1 tsp pure maple syrup / honey

 

2 tbsp chia seeds

 

2 tbsp cocoa powder

 

1 tbsp vanilla extract

 

½ tsp salt

 

¾ ounce bittersweet chocolate, chopped (about 2½ tbsp)

 

1½ tsp unrefined coconut oil

 

1 tbsp rainbow sprinkles

 

 

Preparations

 

 Whisk  almond milk, 2 cups oats, ¾ cup yogurt, 2 tablespoons plus 1 teaspoon maple syrup, 2 tablespoons chia seeds, 2 tablespoons cocoa, 1 tablespoon vanilla and ½ teaspoon salt together in a large bowl until combined. Let stand until set and thickened, about 10 minutes. 

 

Meanwhile, stir chopped chocolate and coconut oil together in a small microwave-safe bowl. Microwave on High for 45 seconds. Stir until the chocolate is completely melted and incorporated into the oil.  

 

 Divide the oat mixture among 4 (8-ounce) jars (about 1 cup each). Spoon about 1½ teaspoons melted chocolate mixture over the oat mixture in each jar, tilting the jar if needed to cover the oats completely. Immediately sprinkle  sprinkles over the chocolate layers.

 

Let stand until the chocolate layer is set, about 2 minutes; cover and refrigerate for at least 12 hours (and up to 4 days) before serving.  

 

 

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