Ingredients
Base Ingredients
- 1/2 cup (40 g) rolled oats
- 1 Tbsp (7 g) chia seeds
- 1 Tbsp (16 g) natural almond butter
- 2 Tbsp (10 g) unsweetened cocoa powder
- 1 cup (240 ml) unsweetened vanilla almond milk
- 1 Tbsp (15 ml) maple syrup
- 1/2 tsp vanilla extract
Instructions
- Combine Ingredients: The night before, add all ingredients to the bowl of your blender and stir to ensure everything is well combined.
- Refrigerate: Cover the blender bowl and place it in the fridge for at least 3 hours, ideally overnight, to allow the oats and chia seeds to soak and soften.
- Blend Smooth: In the morning, blend the soaked mixture until smooth and creamy. If the smoothie is too thick, add more almond milk to reach your desired consistency.
- Serve and Enjoy: Transfer the smoothie to a bowl or glass, add any desired toppings such as fresh fruit or nuts, and enjoy your nutritious chocolate breakfast.
Notes
- Use rolled oats for the best texture; instant oats may result in a mushier smoothie.
- Adjust maple syrup amount based on your preferred sweetness level.
- Almond butter adds creaminess and protein, but you can substitute with any nut or seed butter.
- The smoothie can be stored covered in the fridge for up to 24 hours after blending.
- Add toppings like sliced bananas, berries, or chopped nuts for extra flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
