Mocha Overnight Oats

• temps total: 4 hours

Ingrédients

¾ cup plain Greek yogurt (I prefer 2% for a creamier texture but any type will work)

1 tablespoon maple syrup

1 tablespoon cocoa powder

1 and 1/2 teaspoons espresso powder

¼ teaspoon vanilla extract

⅛ teaspoon fine sea salt

⅓ cup old-fashioned rolled oats (large flake)

1 tablespoon chia seeds (or ground flaxseed)

Chocolate Shell:

1 tsp coconut oil

1/2 oz dark chocolate

Instructions

Add the Greek yogurt, maple syrup, cocoa, espresso powder, vanilla and sea salt to your jar or container and stir well until fully combined.

Stir in the rolled oats and chia seeds until evenly mixed.

Smooth the top into a flat layer. Melt the dark chocolate and coconut oil together in 20 second intervals in the microwave. Pour the mixture over top and tilt to allow it to evenly spread.

Let the oatmeal sit in the fridge for at least 4 hours (but overnight for best texture).

In the morning, enjoy your breakfast!

With chocolate shell: ~ Protein 24g | Fiber 11g | Carb 55g | Fat 18g | kCal ~440