overnight refrigerator oats with almond butter and cacao nibs
Prep time
Total time
One of my favorite "grab-and-go" healthy breakfasts! It's vegan and gluten-free to boot!
Recipe type: Breakfast
Serves: 1 serving
  • ¾ -1 cup almond milk, banana milk (recipe soon) or coconut milk- I use my vanilla almond milk or banana milk all the time.
  • 2 tablespoons chia seed
  • ΒΌ cup steel-cut oats
  • 2 tablespoons raw cacao nibs
  • 1 tablespoon unsweetened shredded coconut
  • 1 heaping tablespoon almond or peanut butter
  • 1 tablespoon maple syrup
  • pinch of sea salt
  1. Get out a small glass jar with a lid, or glass container with a lid.
  2. Pour in the almond milk, chia seed, oats, cacao nibs, coconut, almond butter, maple syrup, and a pinch of sea salt.
  3. Give the mixture a good stir to incorporate the almond butter.
  4. Put a lid on, and store it in the refrigerator till morning.
  5. I usually make a couple of these, as they last for 3 days.
  6. The mixture will thicken up overnight, thanks to the chia, so if you want it thinner, then add a bit of milk.
  7. Twist off the lid and give the oats a good stir before consuming!
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2016/11/overnight-refrigerator-oats-with-almond-butter-and-cacao-nibs/