This chocolate chia seed oatmeal is pretty much all my favourite things packed into one convenient, chocolatey, delicious, nutritious breakfast. It’s soooooo YUMMY!
I make chia seed oatmeal a lot, usually letting it set overnight so I can just grab n’ go in the morning. With early morning workouts, I don’t eat breakfast until I get to work, so this makes the perfect portable solution. Plus, you get to eat chocolate for breakfast!
For The Cashew Butter Lovers
I think cashew butter might be my favourite of nut butters. Sweet, creamy, decadent…mmmm….cashewww butterrrrr. As if cashews could even get any more delicious?! As for chia seeds, I eat them almost everyday, they’re so packed full of nutrition and make a great addition to a plant-based diet.
In addition to tasting like chocolate pudding, this chocolate chis seed oatmeal is brimming with antioxidants, energizing carbohydrates, protein and healthy fats, everything you need to power you long into the morning.
And might I say again, chocolate. For breakfast.
Chocolate Chia Seed Oatmeal with Cashew Butter
You can really make this with any nut butter or even tahini and it would be delicious.
It’s easy to make either as overnight oats, heated stovetop or just stirred and let set for about 20 minutes. It’s hearty, healthy, creamy and only requires a few everyday ingredients:
raw cacao powder or cocoa powder
sweetener of choice – try maple syrup, agave, date paste or stevia
nut butter of choice – try cashew, almond or peanut
liquid – use your favourite non-dairy milk such as almond, cashew or coconut
- 3 tbsp quick oats (gluten-free if needed)
- 3 tbsp chia seeds
- 3 tbsp cocoa powder
- 1 tbsp + 1 tsp maple syrup
- 1 heaping tbsp cashew butter (any nut butter will work)
- 1 cup almond milk
- Add all ingredients to a container and shake or stir vigorously.
- Set in the fridge for at least 20 minutes, up to overnight.
- Alternatively, it can be cooked stovetop until thick and creamy, about 5 minutes.
1. If you want to increase the protein in this recipe, replace 2 tbsp of the cocoa with 2 tbsp of vegan chocolate protein powder, such as Vega Performance Protein and reduce or omit the maple syrup.
2. If you plan on letting this sit overnight, you may want to add a little extra milk as it will be very thick. Try adding an extra 1/4 cup of almond milk.
3. If you’re eating at home or want to bring the cashew butter on the side, I’d recommend swirling the cashew butter in at the end, after it’s set. You’ll get more flavour and bites of the yummy cashew butter that way!