Sunday, July 19, 2015

Peanut Butter Cup Overnight Oatmeal (It's Healthy!)

Happy Monday! I'm just going to jump right in and tell you about this deliciously sinful, yet sin free dessert...for breakfast! Yes, that's right. What could be better news on a Monday than a treat that you can eat for breakfast and feel good about?! Now, you don't have to eat it for breakfast (it's great for a snack or dessert), but I think that breakfast is the most fun time to enjoy this recipe. Plus, it is filling and packed with protein to energize you and jump-start your day!


About 1/4 cup old fashioned oats, raw
1 tblsp. chia seed
About 2 spoonfuls of creamy or crunchy natural, unsalted peanut butter (I like crunchy!), plus more for topping
1 tsp. or so of honey (I just added a little squirt, so I'm ball-parking)
1/4-1/2 cup of unsweetened vanilla almond milk
2 small squares of dark chocolate (for topping)
A few raw peanuts for topping

Directions: Make one night ahead. Pour chia seed, oats, peanut butter, almond milk and honey into a bowl or mason jar. Stir with a spoon or fork until well mixed. If mixure is thick, add some more almond milk to thin it out. Cover with a lid or plastic wrap, and store in the refrigerator overnight to thicken. In the morning, remove your overnight oats from the fridge. Warm a bit of peanut butter in a microwave safe bowl for about 20 seconds, or until it is a bit runny. Spoon on top of your chilled overnight oats to create a light peanut butter layer on top. Now warm your two small squares of dark chocolate with a splash (about a tsp.) of almond milk in the microwave for about 30 seconds. Stir together until smooth to achieve a ganache. Pour over the top of your peanut butter layer and place back in the fridge (or freezer if you are impatient like me) until firm. Grab a spoon, and dig in!

The moment your spoon cracks open the smooth and creamy shell, and you dive into the sweet and salty, creamy-delish oatmeal base... you will be hooked! You have been warned.

Have a great week! xoxo

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