Chocolate Overnight Oats
We have some serious chocolate lovers in this house. So naturally we had to add some cocoa to our oatmeal! I just love overnight oats, so much so we hardly ever make cooked oatmeal anymore. Sure you have to think ahead, but no cooking means no waiting at breakfast time and no pan to clean! Plus overnight oats is just oh so simple, you don’t need to know how to cook to make yourself a nice hearty and healthy breakfast. 8 ingredients and only 4 super simples steps, you got this!
The Goods
One of the reason why I like making overnight oats in a mason jar is the lid. Toss in all the dry ingredients, put on the lid, and shake it up. Add the wet ingredients, put on the lid, and give it another shake. No mixing bowl necessary. Plus I use this as my serving dish and eat it straight out of the jar. I also eat kimchi straight out of the jar. Be weary of half full jars in my refrigerator! When making overnight oats for multiple family members we just each get our own jar. Plus this setup works great for leftovers, often times it takes me two mornings to finish off my whole jar of hearty overnight oats.
Is that a lot of cocoa powder?
Probably, but as I said we are a house full of chocolate lovers. Plus cocoa powder is loaded with antioxidants. I mean loaded. So don’t feel bad about that second scoop of dark deliciousness, we’ll go easy on the sugar. Curious about what exactly cocoa powder can do for you check out Healthline.com and this article from Harvard discussing ways of processing cocoa powder and Dr. Greger.
Sweeten it up
Usually I add maple syrup to my chocolate overnight oats. It’s quick and easy, but you can also use date paste. I love dates and kind of prefer the rich flavor they add, but often I don’t just have date paste lying around. If you do, it is a super great option in this recipe. I don’t like to use sugar, since we are not cooking the mixture it ends up being kind of grainy. Think like your sugar scrub body wash, it’s just not a great option. Opt for a liquid kind of sweetener in this recipe, or go hardcore and have straight cocoa powder. I dare you!
Go crazy with your toppings
This is just a combo that my kids really seem to like, but do get a little crazy and add some of your favorites in there too. Great options are hazelnuts, dried fruit, seeds, peanut butter, you name it! Find your favorite combo, or better yet keep trying different variations to keep breakfast fresh and new. Yum!
Smashed Sunchokes
Swap out your french fries for these delicious smashed sunchokes. More flavorful than a potato with a hint of artichoke flavor. This smashed sunchoke recipe is both fun to make and so tasty. Yum!
- Prep Time: 2 minutes
- Cook Time: 50 minutes
- Total Time: 52 minutes
- Category: Plant based
- Diet: Vegan
Ingredients
- 4–6 sunchokes (1–2 per person)
- 1 tablespoon of olive oil
- 1/2 teaspoon of dried thyme
- Salt and fresh cracked pepper to your liking
Instructions
- Fill a medium-sized saucepan halfway full of water. Set it on high on the stove to boil.
- Scrub the sunchokes, just like you would a potato.
- Add the sunchokes to the pot of water, cook on medium-high for approximately 40 minutes. Test them with a fork to check that they are tender. Remove from the pot of water and place on a cutting board.
- Take your frying pan and smash the sunchokes. Don’t use too much force, you just want to flatten them, not smash them to pieces.
- Add olive oil to a sauté pan and kick the heat up to medium-high. Once the pan is hot, approximately 1-2 minutes, add the sunchokes.
- Sprinkle the thyme, salt, and pepper on the sunchokes. Flip once they begin to turn golden brown, approximately 5 minutes.
- Re-season on this side and cook for another 5 minutes or so until the second side is golden brown as well. Remove from pan and serve. Yum!
