Almond Butter Fudge Swirl Overnight Oats
Vegan, gluten-free, no bake/raw, oil-free, refined sugar-free, soy-free
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Meet your new favourite bowl of overnight oats! Luxurious, nutty almond butter and creamy almond milk form the base of these decadent overnight oats. Swirling a homemade chocolate fudge sauce into these heavenly oats takes them over the top. Nope, you aren’t dreaming—but you may dream of this irresistible breakfast while you sleep! Be sure to prepare these oats the night before you want to enjoy them (or at least 1 1/2 hours before) as they’ll need to soak in the fridge. For a portable option, try layering the overnight oats, fudge swirl, and toppings in a small mason jar.
Yield
4 bowls
Soak time
1 1/2 hours or overnight
Prep Time
15 Minutes
Cook time
0 Minutes
Total Time
15 Minutes
Ingredients:
For the oats:
- 1 1/2 cups (375 mL) unsweetened almond milk
- 1/4 cup (60 g) smooth almond butter (roasted or raw)
- 1 1/2 tablespoons (22.5 mL) pure maple syrup
- 1 teaspoon cinnamon, or to taste
- 1 1/3 cups (133 g) gluten-free rolled oats
- 1 very large (200 g) banana, peeled and diced
- 2 tablespoons (20 g) chia seeds
For the fudge swirl:
- 2 tablespoons (10 g) unsweetened cocoa powder
- 2 1/2 to 3 tablespoons (37.5 to 45 mL) pure maple syrup
- 2 teaspoons (10 g) smooth almond butter
- 1 to 2 dashes fine sea salt, to taste
Suggested toppings:
- 1 cup chopped strawberries (or raspberries)
- Toasted sliced almonds, granola, or coconut flakes
Directions:
- For the oats: Add the almond milk, almond butter, maple syrup, and cinnamon to a high-speed blender. Blend until smooth.
- Transfer the blended mixture to a large bowl or container. Stir in the oats, diced banana, and chia seeds until combined.
- Cover and refrigerate for at least 1 1/2 hours, or overnight, until the mixture thickens and the oats and chia seeds have absorbed the milk.
- For the fudge swirl: In a small bowl, whisk together the cocoa powder, 2 1/2 tablespoons maple syrup, and almond butter until smooth. Add salt to taste and whisk again. If the mixture is too thick for swirling, add the remaining 1/2 tablespoon of maple syrup and whisk again to thin.
- Once chilled, stir the oats and portion into bowls for serving.
- Top each bowl with a spoonful of fudge. Use a spoon or knife to swirl the chocolate into the top of the oats. Sprinkle on your desired toppings—I suggest chopped strawberries, toasted sliced almonds, granola, or coconut flakes, but feel free to play around. I also love adding a drizzle of maple syrup to make the flavours pop. Serve and enjoy! Leftovers will keep in an airtight container in the fridge for a few days.