Chocolate Breakfast Oats Recipe

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50g porridge oats (use gluten free if preferred)

50ml unsweetened almond milk

1 tbsp unsweetened cocoa powder

1⁄2 tsp vanilla extract

2 tsps honey (or use liquid sweetener of your choice)

1 tbsp chia seeds

2 tsps crunchy nut butter of your choice

Serves 1

407 calories

15g fat

54g carbs

14g protein

Requires advance preparation

Place all ingredients in a bowl and stir well to combine. Cover and refrigerate for 3 hours or overnight.

Transfer to a bowl or glass.
Store any leftovers in an airtight container and refrigerate for up to 2 days.

Optional step: Pour mixture into a blender until smooth and creamy.

Add more almond milk or cold water if required to achieve desired consistency.

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